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!
1 puff pastry sheet (thawed in the fridge the night before)
1 small yellow onion, sliced
5 cloves garlic, minced
300 g mushroom of choice, sliced
6-8 sprigs of thyme, roughly chopped
2 tsp olive oil
½ cup cheddar cheese, grated
2-4 tbsp parmesan cheese, grated
1 egg, whisked
A small handful of fresh basil, roughly chopped
Salt + pepper to taste
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.
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.
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.
Add the cheese to the middle of the pastry and top with the mushroom mixture. Sprinkle the parmesan on top.
Take the whisked egg and brush the border of the puff pastry with it.
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.