Looking for a dish that will wow your guests but is incredibly easy to make?! Well, we have got you covered with this mushroom tart recipe. This is a great dish to serve as an appetizer at a dinner party by cutting it into smaller pieces or you could cut it into 4 large pieces and enjoy it as a lunch or dinner with a side salad. The crispy, buttery puff pastry is to die for and the sauteed mushrooms mixture and the cheezy base make for a flavour explosion! This is definitely a mushroom lover’s dream and you can use a variety of different mushrooms in this recipe. We stuck with button mushrooms this time but are definitely going to try out a new combination next time we whip this tasty dish up!
Ingredients:
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1 puff pastry sheet (thawed in the fridge the night before)
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1 small yellow onion, sliced
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5 cloves garlic, minced
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300 g mushroom of choice, sliced
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6-8 sprigs of thyme, roughly chopped
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2 tsp olive oil
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½ cup cheddar cheese, grated
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2-4 tbsp parmesan cheese, grated
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1 egg, whisked
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A small handful of fresh basil, roughly chopped
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Salt + pepper to taste
Method:
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To a skillet on medium heat, add the olive oil and saute the onions until translucent (~5 mins). Add the garlic and cook for another 1-2 minutes.
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Add the mushrooms and continue to saute. When the mushrooms have started to brown, add the thyme and season with salt and pepper. Continue to saute for a few more minutes.
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Place your thawed puff pastry on a lined baking sheet. Lightly score a 1-inch border around the puff pastry and use a fork to poke holes in the middle of the pastry.
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Add the cheese to the middle of the pastry and top with the mushroom mixture. Sprinkle the parmesan on top.
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Take the whisked egg and brush the border of the puff pastry with it.
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Bake at 400F for 20-25 minutes or until the puff pastry is golden brown. Top with fresh basil and cut into desired-size pieces.
ENJOY
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