Mushroom Tart

Name: Mushroom Tart - Veronica L.
Ingredients: 1 sheet of puff pastry; 400 g mushrooms; 1 egg; 1 onion; 2; 3 tablespoons sour cream; salt; herbs de Provence; a little oil for sautéing; 1 egg for brushing

Appetizers - Mushroom Tart by Veronica L. - Recipia

Mushroom tart is the kind of recipe I quickly pull out of my sleeve when I have a sheet of puff pastry and a few simple ingredients in the fridge. I usually make it in the evening, after a busy day, because it’s quick and quite filling. I’ve made this recipe many times, especially when I have mushrooms and cream that need to be used. Quick info Total time: about 1 hour Preparation time: 20 minutes Baking time: 30-40 minutes Servings: 4-6 Difficulty: easy Type: appetizer tart, suitable for dinner or snack Ingredients 1 sheet of puff pastry (store-bought, chilled) 400 g mushrooms (champignon or other common mushrooms) 1 onion 1 egg (for the mixture) 2-3 tablespoons of cream salt, to taste herbs de Provence, to taste a little oil (for sautéing) 1 egg (for brushing the edges) For flavor, it’s important to use fatty cream and not to let the mushrooms release too much water in the pan. Preparation method 1. Take the sheet of puff pastry out of the fridge 10-15 minutes before using it, so it relaxes and doesn’t tear when you roll it out. 2. Clean and finely chop the onion. Wash the mushrooms and slice them thinly. 3. Heat a little oil in a pan and sauté the onion for a few minutes until it becomes translucent. Add the mushrooms and continue to sauté them over medium heat until they soften and the liquid reduces. Stir occasionally. Then let them cool slightly. 4. In a separate bowl, beat one egg with 2-3 tablespoons of cream. Season with salt and herbs de Provence, to taste. 5. Place the sheet of pastry in a baking dish lined with parchment paper. If necessary, gently press the edges to rise slightly up the sides of the dish. 6. Spread the cooled mushroom and onion mixture over the pastry, spreading it evenly. 7. Pour the egg and cream mixture over the top, distributing it as evenly as possible. 8. From the leftover pastry edges, cut thin strips and place them around the tart, on the edges. 9. Beat the second egg and brush the pastry edges to achieve a golden color when baked. 10. Place the dish in a preheated oven at 180°C and bake for 30-40 minutes, or until the edges of the tart are golden brown and the top is lightly golden. Why I make this recipe often For me, this tart is one of the most convenient options when I need something hearty and quick. The puff pastry and mushrooms are always available. It can be eaten warm or cold the next day. It’s suitable for any meal, from dinner to a packed lunch. Tips and variations Tips Do not use very watery mushrooms or let them sauté well, so they don’t make the pastry soggy. Fatter cream gives a better texture, do not use light versions. Slice the mushrooms thinly, so they cook evenly and quickly. Use a not too deep baking dish. Substitutions Champignon mushrooms can be replaced with other fresh mushrooms if you have them on hand. Herbs de Provence can be replaced with thyme or dill, to taste. Instead of cream, a tablespoon of thicker Greek yogurt can work if you don’t have anything else. Variations You can add a little grated cheese to the mixture or on top if you want something heartier. The onion can be replaced with leeks for a sweeter taste. If you like, you can also add some fresh herbs on top of the tart after baking. Serving ideas The tart cuts best after sitting for 10-15 minutes. It can be served as an appetizer, breakfast, snack, or packed lunch. It goes well with a simple raw vegetable salad. Frequently asked questions Can I use homemade pastry? Yes, but I usually use store-bought puff pastry because it’s quicker. The tart will come out slightly different in texture, but the basic recipe doesn’t change. Can it be made without eggs? The eggs in the mixture help bind the cream and give structure. If you don’t want to use eggs, the result will be softer, but the tart can still be baked without them. Can I freeze the tart? I do not recommend freezing the tart after it has been baked because the puff pastry loses its texture. If you want to freeze, it’s better to freeze the sautéed mushrooms separately, then assemble the tart when you want to bake it. What do I do if the pastry gets too wet? If you see that the mushrooms are releasing a lot of water, drain the liquid before putting them on the pastry. Do not put hot mixture over cold pastry. Nutritional values Estimate for one serving (out of 6): Approximately 280-320 kcal per serving, depending on the pastry and cream. Proteins: 6-8 g Fats: 18-22 g Carbohydrates: 22-28 g These are just estimates; the tart has a moderate calorie content, with fats and carbohydrates from the pastry and cream. If you use cream with a higher fat percentage or more cheese, the values increase. Storage and reheating The tart can be stored in the fridge, covered, for up to 2 days. It can also be eaten cold, but if you want to reheat it, put it in the oven for a few minutes, not in the microwave – to avoid soggy pastry. If you don’t consume it the same day, the pastry texture changes slightly, but the taste remains good.

Mushroom Tart

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