Anytime I come across a recipe with mushrooms and cheese I know I’ve got to give it a try! Add puff pastry to the mix and I can guarantee I’m going to be making it sooner than later!!!
Preheat oven to 375°F.
On a floured surface, roll out thawed puff pastry dough into a large rectangle.
Follow package instructions for how to properly thaw out the puff pastry dough.
Once the dough is rolled out, transfer it to a cookie sheet. Using a dough scraper or knife, press a line along the entire perimeter of the puff pastry about an inch from the edges, being careful not to cut all the way through the dough.
Once you have a border all the way along the perimeter, use a fork to prick the center of the dough. Do not prick the outside edges/border of the dough. Set aside.
Pricking the dough prevents it from puffing up in the center as it cooks.
Heat butter in a large skillet over medium heat.
Sauté chopped shallot until soft and translucent.
Add thyme and garlic to the skillet. Sauté until garlic is fragrant, about 1-2 minutes. Keep stirring so you don’t burn the garlic.
Remove onion mixture from the pan and set aside.
Add more butter to the skillet and sauté the mushrooms until they release their liquid.
Continue to cook until liquid evaporates.
Add balsamic vinegar to the skillet and stir to combine.
Return cooked shallot mixture to the pan and stir to combine with the mushrooms.
Continue to cook until all liquid has evaporated. Remove mushrooms from heat.
NOTE: It’s important to cook off all the liquid from the mushroom mixture, otherwise you will end up with a soggy tart.
Top prepared puff pastry with an even layer of the shredded Havarti cheese.
Top the cheese with the sautéed mushrooms.
Add a layer of grated parmesan cheese on top.
Brush the edges of the pastry with a beaten egg.
Bake the tart in preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and pastry edges are puffed and golden brown.
Cut tart into squares. Serve hot.
You are going to love this easy to make appetizer if you decide to give it a try! I will often pair this tart with a crisp green salad and serve it as a light supper. My mushroom loving guys always devour this meal!
This is such an easy appetizer to make, and it’s absolutely DELICIOUS! A huge shout out and thank you to Aleksandra at everyday-delicious.com for the inspiration for this fabulous recipe. Be sure to check out her website, it’s chock full of delicious recipes to try.
Mushroom Tart
Ingredients
- 2 tbsp butter
- 1 shallot, minced
- 1 tsp thyme
- 3 cloves garlic, minced
- 16 oz mushrooms, sliced
- 1 tbsp balsamic vinegar
- 1 tsp salt
- ¼ tsp pepper
- 1½ cups Havarti cheese, grated
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten
- ¼ cup Parmesan cheese, freshly grated
Instructions
- Preheat oven to 375°F.
- On a floured surface, roll out puff pastry dough into a large rectangle.
- Using a dough scraper press a line along the entire perimeter of the puff pastry about an inch from the edges, being careful not to cut all the way through the dough.
- Use a fork to prick the center of the dough. Do not prick the outside edges/border of the dough. Set aside.
- Heat butter in a large skillet over medium heat.
- Saute shopped shallot until soft and translucent.
- Add thyme and garlic to the skillet. Sauté until garlic is fragrant, about 1-2 minutes.
- Remove from pan and set aside.
- Add more butter to the skillet and sauté mushrooms until they released their liquid. Continue to cook until liquid evaporates.
- Return cooked shallot mixture to the pan and stir to combine with the mushrooms.
- Continue to cook until all liquid has evaporated.
- Add balsamic vinegar to the pan and stir to combine. Remove from heat.
- Top prepared puff pastry with an even layer of the shredded Havarti cheese.
- Top the cheese with the sautéed mushrooms.
- Add a layer of grated parmesan cheese on top.
- Brush edges of pastry with beaten egg.
- Bake tart in preheated oven for 20-25 minutes or until cheese is melted and bubbly, and pastry edges are puffed and golden brown.
- Cut tart into squares. Serve hot.
Did You Make This?
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Romans 8:28
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