Description
This wild mushroom tart is a savory and elegant dish featuring a medley of earthy mushrooms atop a golden puff pastry crust, perfect for brunch, lunch, or a gourmet appetizer.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 2 tbsp olive oil or butter
- 1 small shallot, minced
- 2 cloves garlic, minced
- 2 cups mixed wild mushrooms, sliced (e.g., cremini, shiitake, oyster)
- 1/2 tsp thyme
- Salt and pepper, to taste
- 1/4 cup crème fraîche or sour cream
- 1/4 cup grated Gruyère or Parmesan cheese
- 1 egg, beaten (for egg wash)
- All-purpose flour, for dusting
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil or butter in a skillet over medium heat. Add shallot and garlic and sauté until fragrant, about 1–2 minutes.
- Add mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and any liquid has evaporated, about 8–10 minutes. Set aside to cool slightly.
- Roll out puff pastry on a floured surface into a rectangle and place on baking sheet. Score a 1/2-inch border and prick the center with a fork.
- Spread crème fraîche within the border. Top with the mushroom mixture and sprinkle with cheese.
- Brush the border with beaten egg.
- Bake for 20–25 minutes, or until the pastry is golden and puffed.
- Cool slightly before slicing and serving.
Notes
- Use a mix of fresh wild mushrooms for the best flavor and texture.
- Top with fresh herbs like parsley or chives before serving.
- Can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg