Mushroom Tart

So easy to make and absolutely delicious this Mushroom Tart is perfect for a tasty dinner or appetizer. Packed with chestnut mushrooms, on a puff pastry bed with shallots and cheese.

Course Dinner

Cuisine Vegetarian

Prep Time 10

Cook Time 45

Servings

Calories 309kcal

Author Michelle Alston

Ingredients

1 sheet of puff pastry (320g) 1 rectangular sheet (approx. 350mm x 230mm)
1 tbsp olive oil
1 heaped tbsp butter more if you need it
4 shallots (120g) peeled and sliced thinly
3 ½ cups of chestnut mushrooms (350g) wiped clean and sliced
½ cup of vegetarian hard Italian cheese (50g) finely grated
1 large clove of garlic minced
1 tablespoon freshly chopped flatleaf parsley
3 or 4 sprigs of fresh thyme
½ teaspoon sea salt (divided)
¼ teaspoon cracked black pepper
1 medium egg beaten

Instructions

Preheat the oven to 180°C/355°F
Line a baking tray with parchment paper.
Heat the oil in a frying pan, add the shallots along with ¼ teaspoon 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.

Notes

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.

Nutrition