Mushroom Tart With Puff Pastry Recipe
- June 23, 2022
This puff pastry mushroom tart is an amazing quick snack and perfect for entertaining.It‘s made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese.– you can also use onions Thyme – fresh or dried, you could also use French or Italian herbs.– use only fresh garlic Balsamic vinegar – enhances the flavor of mushrooms, adds some acidity that cuts through the richness of mushrooms and cheese, if you don‘t have it on hand, you can omit it or add 1/2 Tbsp of soy sauce instead.– enhances the flavor of mushrooms, adds some acidity that cuts through the richness of mushrooms and cheese, if you don‘t have it on hand, you can omit it or add 1/2 Tbsp of soy sauce instead Egg – to brush the edges of puff pastry – they will be nicely golden, if you don‘t have any eggs you can use heavy cream or milk to brush the edges of the tart.STEP 2: First cook the onions with butter and thyme until soft, then add the garlic.STEP 3: Cook the mushrooms with oil over high heat for a minute without stirring.STEP 4: Add the onions with garlic back to the pan and stir until combined.Take the pan off the heat and transfer the mushrooms to a plate, let them cool slightly.Don‘t put hot mushrooms on puff pastry – it will start to melt and become sticky, and won‘t be as puffy as it should be after being baked.Score the puff pastry around the edges leaving a 1-inch (2,5 cm) border.You don‘t want to cut the pastry all the way through, just score it with a pairing knife, this will help to puff up the border of the tart.STEP 6: Sprinkle the dough with shredded on the large holes of a box grater cheese.This mushroom tart tastes best freshly made (especially slightly warm) or 1-2 hours after baking.After this time it won‘t be crunchy anymore and the pastry will become a bit soggy.How to make it in advance: Prepare your mushroom filling, shred the cheese, and store them in the fridge for up to 3 days.It‘s made with puff pastry, sautéed mushrooms seasoned with garlic, balsamic, and thyme, sweet shallots, and flavorful Gruyere cheese.▢ 1 egg for brushing the edges Cook Mode Prevent your screen from going dark Instructions Cook the mushrooms: Preheat the oven to 375°F / 190°C / Gas Mark 5 , no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).Add oil to the pan and increase the heat to the highest setting.Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated.Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.Notes Ingredient notes: Puff pastry – all-butter puff pastry tastes best so choose that if you can find it Mushrooms – any kind will work here, I used half button mushrooms and half chanterelle mushrooms, cremini (baby bella) mushrooms or fresh porcini mushrooms would also be great Shallots – you can also use onions Thyme – fresh or dried, you could also use French or Italian herbs Balsamic vinegar – if you don‘t have it on hand, you can omit it or add 1/2 Tbsp of soy sauce instead Egg – you can use heavy cream or milk to brush the edges of the tart Cheese – it‘s important to use a flavorful cheese like Gruyere cheese, Appenzeller cheese (or other Alpine-style full-bodied cheese), sharp aged cheddar would also work.Storage: This mushroom tart tastes best freshly made (especially slightly warm) or 1-2 hours after baking.After this time it won‘t be crunchy anymore and the pastry will become a bit soggy. .
I would highly recommend the onions still, as they add a sweet caramelized flavor after cooking for a long period of time.Puff Pastry: These are widely available in the freezer section of all grocery stores, especially during the holidays.Make sure to thaw the puff pastry if you’re using frozen 20 minutes before assembling.Be sure to slice the mushrooms or chop them finely so they can fit into the small puff pastries.It’s the perfect cheese for the holidays because it’s unique and special with a robust and full-bodied taste.That means these mushroom tartlets won’t taste ordinary, but truly remarkable.You can also re-roll the leftover puff pastry to create about 12 more rounds if you wanted to stretch the recipe.Then you’ll have to either prick the centers or use a smaller cookie cutter to form an indentation in the middle of the puff pastry.I finely shred the Grand Cru from Roth Cheese so it creates crispy edges when baked in the oven.Don’t worry if some fall off the mushroom puff pastry; it will still be cheesy perfection!Then you’re ready to bake them in the oven until the puff pastry gets all flaky and the cheese melts.With the long cooking time for the onions and mushrooms, they both shrink up quite a bite, so having perfect shapes is not necessary.If you find it quicker to use a food processor, it’s a great option for making them faster.I love this recommended size for a savory bite-sized finger food option.But you can turn them into plated appetizers by cutting larger circles, and you can even serve them on a wide or round flatbread.Then bake them just as guests arrive Can you make mushroom tartlets in advance?Can you bake the mushroom tartlets in one big round or rectangular tart and slice after cooking?In fact, I think anytime you serve bite-sized food especially in puff pastry form, they’re sure to be a huge crowd pleaser.From the flaky puff pastry, to the sweet onion mushroom mixture to the robust crispy Grand Cru from Roth cheese on top, they are all around perfect holiday appetizers.Roth Cheese can be found in your grocer’s deli case and online via Instacart and Amazon Fresh.5 from 85 votes Author Yumna Jawad Servings 18 Course Appetizer, Snacks Calories 138 Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Equipment Knife Block Set Cutting Board Anodized Nonstick Cookware Basting Brush Aluminum Sheet Pans Ingredients 1x 2x 3x ▢ 1 sheet puff pastry thawed according to package instructions.Add the onions and cook for 15 minutes, stirring occasionally until soft and golden.However, don’t assemble on the puff pastry until you’re ready to bake them to avoid the tartlets become soggy.Thaw in the fridge overnight, then add to the puff pastry before baking. .
This vegetarian mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round.Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese.But the result is impressive, perfect textures and big flavors!Meet my new favorite lunch recipe, this super easy mushroom tart!Serve it with a side salad, a portion of fries, and your guests will love you for it!You have to read the label, but many brands use shortening and other types of fat.You have to read the label, but many brands use shortening and other types of fat.Feel free to change things up and add other ingredients such as onions or even cherry tomatoes.Grate some cheese, and sprinkle it over the puff pastry sheet.You can get as creative as you’d like, and add your own seasonings and flavors to make your own creation inspired by this mushroom tart.Serve this mushroom tart warm as an appetizer, side, or even main. .
Garlic Mushroom & Spinach Puff Pastry Tart
A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach.We've had a couple of weeks relaxing in Cyprus and since we got home we've been enjoying the sun here in Scotland.The boy is out on his bike pretty much constantly and long dog walks on beaches are a daily thing.Meals are simple, like this gloriously golden puff pastry pie.I made this rather fabulous tart for dinner last night and served it with Jersey Royal Potatoes (don't you just love them?).Take the pastry out of the fridge, remove from the box and leave on a plate to come to room temperature before using it.creme fraiche - vegan or regular, if you can't find any you could use cream cheese, but it won't have that piquancy.It's easy to make It's quick to make It can be served hot or cold It's versatile - you can serve it hot for dinner with baby potatoes and vegetables or cold for lunch on its own or with salad It's packed with mushrooms - yes I love them!Susan got in touch to say they loved this stew and gave me permission to share her comment.If you make one of my recipes and enjoy it you can share what you thought and a comment in one of these places.Garlic Mushroom & Spinach Puff Pastry Tart.Remove the pastry from the fridge to come to room temperature, then clean or peel the mushrooms and cut into halves or thirds, depending how big they are.Saute the mushrooms in olive oil with crushed garlic and fresh thyme.Add a couple of handfuls of fresh spinach, that's been rinsed and shaken dry.You could add more if you like, but I wanted the mushroom flavour to shine through in this tart.I often use tomato puree; pizza sauce; pesto, hummus or an olive tapenade.As a finishing touch, add slivers of veggie or vegan Parmesan to the tart.Tesco offer a Pecorino that is suitable for vegetarians and many supermarket's budget range are veggie.For a vegan tart we use Violife Prosociano, which has that wonderful tang of Parmesan and is made from coconut oil and olive extract.From top right clockwise, there is a Tomato, Red Onion and Vegan Feta Tart , which is a real classic.The Mini Margherita Puff Pizza Pies are my son's favourite tart and I must admit I love them too.My Easy Mediterranean Tarts are super popular with my readers and a real family favourite.25 Awesome Puff Pastry Recipes for Vegans Also check out my postfor more ideas.With Image Without Image Garlic Mushroom & Spinach Puff Pastry Tart A simple puff pastry tart topped with thyme scented garlic mushrooms and spinach.salt and pepper instructions: How to cook Garlic Mushroom & Spinach Puff Pastry Tart Remove the pastry from the fridge and pop on a plate to come to room temperature.Saute the mushrooms in a large pan with olive oil, garlic and fresh thyme (pull the leaves of the sprigs) until they are soft and the liquid has been absorbed.Rinse and dry the spinach, then add to the pan and cook until it has wilted.Spread an even layer of creme fraiche across the base, inside the border and season with black pepper.Rub a little olive oil around the border, then bake in the oven for 20-25 minutes until golden. .
Wild Mushroom Tart Recipe
If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. .
Mushroom Tart with Puff Pastry
This Mushroom Tart Recipe with Puff Pastry and Goat's Cheese is super easy and quick to make.Perfect as a party appetiser, this vegetarian savoury tart will also make a delicious entree, side or light main to enjoy for lunch and dinner!It is simply too hard to resist the puffed and golden pastry and the delicious cheesy mushroom filling!The Mushroom are pre-cooked with some Shallots, Garlic and Parsley then baked over the Puff Pastry with some some delicious Goat's Cheese.A sprinkle of fresh Parsley over the baked tart and the dish is ready!To make this Rustic Mushroom Tart, you will need (scroll down to recipe card for all quantities):.Parsley: many other fresh herbs will work perfectly with the Mushroom, such as Rosemary, Thyme or even Chives.Once that is done, you can prepare the puff pastry sheets, top them with all the ingredients and finish baking it in the oven.It is prepared in two steps: cook the Shallots and Garlic that need to spend a little bit more time on the stove, then add the Mushroom and Parsley.Place the Shallots and Garlic in a large Pan with the Butter, and cook on medium heat for about 5 minutes.Add the Mushroom, Parsley, Salt and Pepper to the pan and stir to combine.It is important to let all the liquid evaporate or the puff pastry crust will be soggy.Take the Pastry out of the freezer and leave it at room temperature for 5 to 10 minutes, or until it starts to get softer.Blind Bake for about 10 minutes or until the pastry starts to puff and get golden,.Once the pastry has partially baked, remove it from the oven and gently press on the central part of the tart to flatten it, leaving the edges puffed.Spread about 3/4 of the Goat's Cheese over the Pastry, leaving the edges exposed.Sprinkle a little bit of Fresh Parsley over the tart (optional) and serve straight away.Working the Goats Cheese in a small bowl with a spoon or spatula will make it easier to spread over the pastry without breaking it.Brush the edges of the Pastry with an Egg Yolk for a beautiful golden finish. .
The mushrooms are first sautéed with onions and garlic so they are packed full of flavour.This is my preferred base rather than a pie crust Brown onion works so well with sautéed mushrooms so I love adding them to the mixture.You can also substitute with your favourite cheese such as as gruyere, gouda or even a vegan cheese to make this mushroom tart vegan Olive oil is used to saute the mushroom mixture rather than using butter.is used to saute the mushroom mixture rather than using butter Parsley is added at the end for a pop of green colour and freshness.Preheat oven Set to 200°C/400°F Prepare ingredients Dice onion and garlic, and slice the mushrooms Cook mushroom mixture In a pan / large skillet sauté onions in 2 teaspoons of olive oil over medium heat.Once mushrooms are starting to brown, add an extra teaspoon of olive oil and season with salt and pepper.Remove off the heat and allow the mixture to cool in a bowl at room temperature Assemble pastry Thaw puff pastry sheet and place on a baking tray with parchment paper / baking sheet.Lightly score a square 1 inch border around the puff pastry sheet, making sure not to cut all the way through.Add the grated cheese to the middle of the pastry and top with the sautéed mushrooms.Sprinkle with chopped parsley or shallots, cut into 4 squares and enjoy your crispy Mushroom Puff Pastry Tart!Allow the mushroom mixture to cool to room temperature while you prepare the puff pastry.Place the thawed puff pastry sheet on the parchment paper when scoring and adding the toppings.I find it's best to reheat in an air fryer or oven to keep it crispy Is this Mushroom Tart vegan? .
Easy Mushroom Tart Recipe
This super-easy Mushroom Tart recipe is simple, fast and full of great taste.It's ready in just 25 minutes and is perfect as a vegan or vegetarian dinner or as an appetizer.Pan-fried mushrooms nestle on a crisp and flaky puff pastry base - what's not to love?This mushroom pastry recipe is super easy to whip up with just a few affordable ingredients and minimal prep.You could add in extras, like some caramelised onions, but I love keeping it simple.I’ve added soy sauce to the mushrooms for a bit of umami flavour.It's a trick that I learned from my mum and really makes the flavor of the mushrooms incredible.The flavour fades but deepens the taste of the mushrooms in a subtle way.The savory mushrooms are perfect with thyme on a crispy, tender bed of puff pastry.Heat the butter in a frying pan and add the mushrooms, garlic and thyme.Cook for a few minutes until the mushrooms are soft, darkening and release their juices.Cut the thawed pastry into six rectangles or squares and place on baking paper.Score a ½ inch border around each edge (taking care not to cut right through).Brush the edges with milk and place into the oven at 400F / 200C for 20 minutes or until golden.If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. .
So easy to make and absolutely delicious, this Mushroom Tart is perfect for a tasty dinner or appetizer.Packed with chestnut mushrooms, on a puff pastry bed with shallots and cheese.We love this with crispy baked potato wedges for a scrumptious weeknight dinner.We usually have this for dinner with a side salad and potato wedges but it works great as a lunch or appetizer too.I line the base of the tart with golden brown shallots, the round ones are fine for this.Herbs - Thyme and parsley are great with mushrooms and work really well together in this tart.Cook the shallots - they need to be golden brown and soft, so 10 minutes should do the trick.Bake the tart on the top shelf of your oven then when it's cooked sprinkle it with chopped parsley just before you serve it.- wipe the mushrooms clean or use a vegetable brush to remove any soil.Slice the mushrooms roughly the same size - this will ensure they cook evenly and at the same time.This tart is best served warm straight from the oven, but if you have any leftover you can store it in the fridge for 2 or 3 days.Packed with chestnut mushrooms, on a puff pastry bed with shallots and cheese.5 from 6 votes Print Pin Prep Time: 10 minutes Cook Time: 45 minutes Servings: 6 Calories: 309 kcal Author: Michelle Alston Ingredients ▢ 1 sheet of puff pastry (320g) 1 rectangular sheet (approx.▢ 3 ½ cups of chestnut mushrooms (350g) wiped clean and sliced.▢ ½ cup of vegetarian hard Italian cheese (50g) finely grated.▢ 1 medium egg beaten Cook Mode Prevent your screen from going dark Instructions Preheat the oven to 180°C/355°F Line a baking tray with parchment paper.Heat the oil in a frying pan, add the shallots along with ¼ tsp of sea salt.Finally, stir in the thyme, garlic, remaining sea salt and black pepper.Spread the cooked shallots over the pastry, then top with the grated cheese.Sprinkle the chopped parsley over the tart then cut into 6 and serve immediately.Storing/making ahead/freezing - this tart will keep in the fridge for 2 to 3 days, however, it is best made fresh and eaten when it is hot.You can cook the shallots the day before if you wish but the rest of the recipe is best made fresh.this tart will keep in the fridge for 2 to 3 days, however, it is best made fresh and eaten when it is hot.You can cook the shallots the day before if you wish but the rest of the recipe is best made fresh. .