Puff Pastry Mushroom Tart
Delicious puff pastry tart with fried onion and wild mushrooms. It works great as a snack or appetizer. It will work well if you want to surprise your guests at a party.
I don’t know if it’s because of the mushrooms, but it tastes a bit like Christmas Eve pasties for borscht in the premium version 🙈. Boletus and porcini mushrooms are great for this recipe, as well as chanterelles!
Recipe modifications:
- You can replace the puff pastry with pizza dough.
- You can replace Gruyère cheese with another mature cheese, e.g. Italian parmesan or Grana Padano.
- You can use both frozen and fresh mushrooms. Remember to parboil fresh mushrooms first (boletes for about 15 minutes and boletus for about 30 minutes).
- You can use both fresh and dried thyme. You can also use Provencal herbs. If you don’t like thyme, you can use other herbs, such as rosemary, oregano or Italian/pizza herbs, or for a more “Polish feel” marjoram.
- I use dark muscovado sugar, which has a caramel flavor. You can replace it with regular sugar, caramel, honey or molasses.
- If you don’t want to use wine, you can sour the mushrooms with a little vinegar, such as wine or apple vinegar.
Why parboil the mushrooms?
By cooking them earlier, the mushrooms will be more easily digestible and will not be bitter. There will be no feeling of heaviness, bloating and other unpleasant effects that can occur after eating too many mushrooms.
How to store a mushroom tart?
You can store the tart overnight in the refrigerator and reheat it in the oven the next day.
The proportions given below make about 12 small portions weighing about 65 g. Read the step-by-step recipe on how to prepare a wild mushroom tart and watch the video below the recipe. Also subscribe to the SaltedPasta channel on YouTube and sign up for the newsletter so you don’t miss any recipes!
Puff Pastry Mushroom Tart
Mushroom and Caramelized Onion Tart
Ingredients
- 1 pack puff pastry (approx. 275 g)
- 60 g Gruyère cheese
- 300 g mushrooms
- 2 large onions (red or yellow)
- 2 tbsp balsamic cream
- 1 tbsp brown sugar
- 3 clove garlic
- 100 ml dry white wine
- 1-2 tbsp soy sauce
- olive oil
- 1 tbsp butter
- 2-3 sprigs thyme
- salt
- pepper
- 2 tbsp milk (to grease the edges of the puff pastry)
Instructions
- Slice the onion. Chop the garlic. Grate the cheese. If you are using fresh mushrooms, you must parboil them first. Put the peeled and sliced ​​mushrooms in a pot and cook in unsalted water (for bay boletes, about 15 minutes; for porcini mushrooms, about 30 minutes). You don't have to parboil frozen mushrooms.60 g Gruyère cheese, 300 g mushrooms, 2 large onions, 3 clove garlic
- Pour a few tablespoons of olive oil into the pan. Add salt and fry. When the onion softens, add the garlic and mushrooms. Fry. Add the wine. When the liquid evaporates, add the sugar, soy sauce and vinegar or balsamic cream. Fry. Finally, season with salt and pepper and add the butter. Fry until the butter melts.2 tbsp balsamic cream, 1 tbsp brown sugar, 100 ml dry white wine, 1-2 tbsp soy sauce, olive oil, 1 tbsp butter, 2-3 sprigs thyme, salt, pepper
- Spread the puff pastry on a baking sheet lined with baking paper. Sprinkle with cheese. Put on the mushroom filling. Sprinkle with thyme. You can brush the edges of the pastry with milk or beaten egg to make them shiny. Place in an oven preheated to 200°C (
392 °F) and bake for about 20 minutes. Enjoy!1 pack puff pastry, 2 tbsp milk
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
