Mushroom tart recipe

Mushroom Tart recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This mushroom tart recipe is a delicious and savory dish that is perfect for any occasion. Made with a buttery crust and filled with a flavorful mixture of mushrooms, herbs, and cheese, this tart is a crowd-pleaser. Whether you serve it as an appetizer or a main course, it is sure to impress your guests. The combination of earthy mushrooms and creamy cheese creates a delightful balance of flavors. Enjoy this easy-to-make and tasty mushroom tart!

Keywords: mushroom tart, recipe, savory, mushrooms, cheese

Mushroom tart recipe details

Mushroom tart recipe, recipe Rating: 4.5
Number of votes:99 

Ingredients

500 g	puff pastry, or double quantity of All-butter Pie Pastry recipe (Paté Brisée)
1 ¼ kg	mushrooms, use a single variety or a mixture of several, cleaned and chopped
1 clove(s)	garlic, finely chopped
1 small	onion, finely sliced
2 tbsp	butter
1 tbsp	oil
1 tsp	sugar
1 tbsp	thyme, fresh, leaves only finely chopped
60 ml	white wine
60 ml	sour cream
50 g	Cheddar cheese, Gruyere or Emmentaler – coarsely grated
	salt and fresh ground pepper, to taste

Instructions

Roll out the pastry on a lightly floured surface to a size of approximately 9 x 7 inches, 22 x 18 cm. It should be about ¼ inch or 6 mm thick. Lay the pastry on to a lightly greased baking tray, cover with cling film and refrigerate until required.

Heat a large frying pan or heavy-based saucepan on a low-medium heat and add the oil. Melt the butter in the oil and add the onion. Fry gently until caramelised, about 20-30 minutes.

Preheat the oven to Gas Mark 6, 200ºC, 400ºF.

Add the mushrooms and garlic and continue to sauté gently for about 10-15 minutes. Add the wine and continue for about 5 minutes, until the wine has been almost fully absorbed. Remove from heat. Stir in the thyme and sour cream and season to taste.

Remove the pastry from the refrigerator and discard the cling film. Spread the mushroom mixture across the pastry, leaving a margin of just less than 1 inch, 25 mm around the sides. Fold the pastry margins onto the filling, pinching down the corners. Top with the cheese.

Bake for 20-25 minutes until the pastry is golden and the cheese has melted. If using the Paté Brisée recipe, please take precautions to avoid burning as the pastry has a very high butter content.

Remove from oven and allow to cool for about 10 minutes. Cut into portions and serve with a small light salad as a starter or with sautéed potatoes or new boiled potatoes and vegetables of choice as a main dish.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a