Mushroom Tart
They were on sale, the shiitakes. The baby bellas were too. I had to buy them, two pints of mushrooms.
The problem is…I’m alone in my affection for mushrooms around here. This left me with a lot of mushrooms and not even a little bit of help eating them. I figured I should figure something out. And I did: Pinterest. That’s where I saw a multitude of recipes but the pastries inspired me so here’s what I came up with.
This tart has nice blend of earthy, buttery goodness mixed with the right bit of brightness brought in by the lemon juice and fresh thyme I used. I ate it for dinner and breakfast and lunch and snacks. I even had some as a side to a big bowl of soup. But you could also use this as an appetizer, hors d’oeuvre if you are entertaining. Just be sure your guests like mushrooms.
Mushroom Tart
Ingredients
- 1 sheet Puff Pastry
- 1 tablespoon Olive Oil
- 2 packages Baby Bella Mushrooms (Sliced)
- 1 small onion (diced)
- 6 sprigs Fresh Thyme
- 1 cup Shredded Italian Cheese
- 1/4 cup Shaved Parmesan Cheese
Instructions
- Preheat your oven to 350 degrees. Take the puff pastry out of the package and set it aside to soften. They come frozen and trifold so it will need to loosen up for you to unfold it.
- Heat a large pan. Add your olive oil. Sautee onions until caramelized. Set aside.
- Then sautee mushrooms until they brown. Add half of your thyme and sautee briefly. Set mushrooms aside.
- Take the puff pastry unfold it, and lay it flat on a baking sheet.
- Drizzle olive oil over puff pastry, then sprinkle shredded Italian on the pastry. Then, spread onions and mushrooms all over the pastry.
- Bake in the oven on 350 degrees for 20 to 25 minutes or until you see the pastry start to brown and rise up around the mushrooms.
- Remove from the oven and sprinkle with parmesan and remaining thyme leaves.
- You can also top with a sprinkle of red pepper flake, sea salt, and/or drizzle truffle oil if you have some.
