Mushroom Tart
Succulent mushrooms and cheese baked to perfection on a puff pastry crust makes a wonderful appetizer or pair it with a salad for a delectable light supper.
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.