This Mushroom Tart with Puff Pastry is super quick and easy savory tart. Rich mushrooms, creamy goat cheese and pungent garlic come together to make a dream filling in this tart that is perfect for vegetarians.
To make this tart, start by preparing the mushroom filling. Place 2 pastry sheets on a baking sheet and trace around the edges with a sharp knife. Blind bake in the oven. Once the pastry starts to puff up, punch down the center, leaving the edges puffed up. Fill the pastry base with goat’s cheese and chopped mushrooms. Bake again until golden and cooked through. Serve garnished with freshly chopped parsley.
To make my Mushroom Tart with Puff Pastry, you will need the following ingredients:
In a large pan, cook 1 finely chopped shallot and 2 crushed garlic cloves with 2 tablespoons of butter over medium heat for about 5 minutes. Remove from the heat once the shallots are translucent.
Brush or peel 400 grams of mushrooms and slice them thinly. Finely chop fresh parsley.
Add the mushroom and parsley to the pan. Season with salt and pepper and stir to combine. Cook for 5-10 minutes, stirring occasionally until the mushrooms have reduced and most of the liquid has evaporated. Remove the pan from the heat and set aside.
Heat the oven to 350 °F. Line a large baking sheet with parchment paper.
Take the two sheets of pre-rolled puff pastry from the freezer. Leave them at room temperature until they start to soften. Place the sheets on the lined baking tray, slightly overlapping to create a rectangle. Gently press on the overlapping pastries to seal them together.
Trace a 1-inch edge around the pastry using a sharp knife. Take a fork and prick the center of the pastry numerous times.
Place the pastry in the oven to blind bake for 10-15 minutes until the pastry starts to puff up and look golden around the edges. Remove the pastry from the oven. Press the center part of the pastry to flatten it, but leave the edges puffed up.
Spread ¾ of the goat cheese on the center of the pastry base. Leave the edges clear. Scatter the cooked mushrooms evenly over the top. Sprinkle the remaining goat cheese over the mushrooms.
Whisk 1 egg yolk in a small bowl. Use a pastry brush to brush the edges of the pastry for a golden finish.
Bake in the oven for 15 minutes until the edges are golden.
Serve warm, sprinkled with freshly chopped parsley.
This Mushroom Tart with Puff Pastry is a great combination of mushroom, goat cheese and garlic! Don’t forget to tag #cookmerecipes if you decide to make this delicious tart.
Excellent for brunch or appetizer! Thanks for sharing!
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