Flower tart with mushrooms

Name: Flower tart with mushrooms - Mioara C.
Ingredients: 1 sheet of pie dough; 2 green onions; 200 g champignon mushrooms; 3 tablespoons olive oil

Sezon - Flower tart with mushrooms by Mioara C. - Recipia

There are days when I don't feel like spending too much time in the kitchen, but I still crave something warm and filling in the evening. The mushroom tart is one of my go-to dishes, especially when I have a sheet of frozen dough and some mushrooms in the fridge. It's quick to make and doesn't require much attention to detail; you can almost do it by sight. It turns out to be a flower-shaped crown that looks surprisingly good with minimal effort. Quick info Total time: about 30 minutes Preparation time: 10 minutes (including chopping and sautéing vegetables) Baking time: 15-20 minutes (depending on appearance) Servings: 3-4 Difficulty: easy Vegan recipe, great for dinner or a quick snack Ingredients 1 sheet of pie dough (classic, not phyllo, completely thawed) 2 green onions 200 g champignon mushrooms 3 tablespoons olive oil (for sautéing and brushing on top) Preparation steps 1. Take the dough sheet out of the freezer and let it thaw completely. The easiest way is to put it in the fridge in the morning or leave it on the counter for a few hours. 2. Clean and wash the green onions and mushrooms. Chop everything as finely as possible. It doesn't have to be perfectly uniform, but finely chopping helps with the final texture. 3. Heat a non-stick pan over medium heat. Add 2 tablespoons of oil and the chopped onions. After a few seconds, add the mushrooms. Stir and sauté everything for just a minute, enough to soften a bit and release some juice. Don't leave it longer, or you'll lose volume and flavor. 4. Roll out the dough sheet on a baking paper or on a floured surface to prevent sticking. Spread the onion and mushroom mixture evenly across the entire surface. 5. Roll the dough tightly, like a Swiss roll. With a sharp knife, cut the roll into sections about 1.5 cm apart, without cutting all the way through (cut just near the base). You'll have some partially detached slices. 6. Form a crown with the roll, sticking the ends together. Take each slice and twist it slightly so that the filling is visible and resembles petals. 7. Brush the surface of the tart with the remaining oil, using a brush or your fingers. 8. Carefully transfer the tart (along with the baking paper if you used it) into a baking tray. Bake in a preheated oven at 200°C for about 15 minutes, until you see the dough is golden. If it doesn't look done after 15 minutes, leave it for a few more minutes, checking every 2-3 minutes. Why I make this recipe often Because it’s quick to make, doesn’t require many ingredients, and saves me when I want a light dinner without much effort. It easily adapts to whatever I have in the fridge. I love that it doesn’t feel heavy, and I can even make it during fasting periods. Tips and variations Tips Chop the mushrooms quite finely; otherwise, they won’t bind well with the onions and may slip out of the dough when rolling. If the dough tears easily, work quickly and try not to warm it too much in your hands. Use baking paper to move the tart into the tray, especially if it’s thin. Substitutions You can use another type of onion (yellow or red), but green onions have a fresher taste. Frozen pie dough can be replaced with puff pastry, but the texture will be slightly different. Olive oil works very well, but you can also use another neutral oil. Variations If you’re not fasting, you can add some grated cheese or parmesan over the filling before rolling. You can also add herbs to the filling – finely chopped dill or parsley, to taste. I’ve also tried it with oyster mushrooms or a mix of mushrooms; it turns out just as well. Serving ideas Serve warm, straight from the tray, cut into slices. It’s great on its own, but alongside a simple leaf or tomato salad, it’s perfect for a light meal. It can also be a cold snack the next day, but the texture is better fresh. Frequently asked questions Does the dough need to be completely thawed before using? Yes, otherwise it will tear when rolling, and you won't be able to shape it into a flower. Can I use canned mushrooms? I don’t recommend it; fresh mushrooms have a better texture and don’t release too much water. If you use canned ones, drain them very well and pat them dry with a paper towel. Can the tart be frozen after baking? No, I don’t recommend it. It becomes soft, and the dough loses its crispy texture after freezing and thawing. Does the oven need to be preheated? Yes, the dough needs thermal shock to become tender and brown properly. Can garlic be added? You can add it, but only if you like the flavor. Add 1-2 crushed cloves to the mushrooms towards the end of sautéing. Nutritional values Estimate for the entire tart (4 servings): approximately 240 kcal/serving Protein: 5-6 g/serving Carbohydrates: 23-25 g/serving Fats: 12-13 g/serving The values are approximate and can vary depending on the type of dough used and how much oil you actually use for sautéing and brushing. It’s a fairly balanced recipe for a light dinner. Storage and reheating The mushroom tart is best eaten immediately after baking. It can be stored in the fridge for 1 day, covered, but it becomes softer. If you want to reheat it, place the slices in the oven for 5-7 minutes, not in the microwave, to regain some texture. If you have leftovers, you can eat them cold, but the taste is better when it’s warm.

Flower tart with mushrooms

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