1 sheet of puff pastry (320g)1 rectangular sheet (approx. 350mm x 230mm)
1 tbsp olive oil
1heaped tbspbuttermore if you need it
4shallots (120g)peeled and sliced thinly
3 ½cups ofchestnut mushrooms (350g)wiped clean and sliced
½cup ofvegetarian hard Italian cheese (50g)finely grated
1large clove of garlicminced
1 tbspfreshly chopped flatleaf parsley
3 or 4sprigs offresh thyme
½tspsea salt (divided)
¼tspcracked black pepper
Preheat the oven to 180°C/355°FLine a baking tray with parchment paper.
Heat the oil in a frying pan, add the shallots along with ¼ tsp of sea salt. Cook over medium heat until they are golden, stirring often. Around 10 minutes should suffice.Remove the shallots from the pan and wipe the pan dry.
Heat the butter in the pan then add half the mushrooms, cook until brown, tossing the mushrooms occasionally. Move the mushrooms to one side of the pan then add the remaining mushrooms and cook until brown.Finally, stir in the thyme, garlic, remaining sea salt and black pepper. Cook for one or two minutes until you can smell the garlic.
Roll out the pastry, using a sharp knife score an edge around the pastry. Using a fork prick the pastry inside the scored edge.
Spread the cooked shallots over the pastry, then top with the grated cheese. Next spread the mushrooms over the cheese. Brush the edges of the pastry with the beaten egg.Bake the tart on the top shelf of the oven for 25 - 30 minutes.Remove from the oven when the pastry is golden brown and puffed up. Sprinkle the chopped parsley over the tart then cut into 6 and serve immediately.
Pastry - I use store-bought pre-rolled puff pastry sheet. It measures as 1 rectangular sheet (approx. 350mm x 230mm) weighing 320g.
Mushrooms - chestnut/brown mushrooms work best for this tart. Other wild mushrooms will work well too, chanterelles work very well.
Storing/making ahead/freezing - this tart will keep in the fridge for 2 to 3 days, however, it is best made fresh and eaten when it is hot. You can cook the shallots the day before if you wish but the rest of the recipe is best made fresh. I do not recommend freezing this dish.
Nutritional Information - information is approximate and is calculated using an online nutrition tool. It is based on one serving of 6.
Can I Make this Vegan? You can now buy vegan puff pastry, you can swap the butter for oil and swap the cheese for a vegan alternative. For the egg was you can sub plant milk, soy milk works well.
Can I Make this Gluten-Free? You can use a gluten-free puff pastry to make this, the rest of the ingredients are naturally gluten-free.