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 \ud83d\ude48. Boletus and porcini mushrooms are great for this recipe, as well as chanterelles!<\/p>\n\n\n\n
Recipe modifications:<\/strong><\/p>\n\n\n\n
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You can replace the puff pastry with pizza dough.<\/li>\n\n\n\n
You can replace Gruy\u00e8re cheese with another mature cheese, e.g. Italian parmesan or Grana Padano.<\/li>\n\n\n\n
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).<\/li>\n\n\n\n
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.<\/li>\n\n\n\n
I use dark muscovado sugar, which has a caramel flavor. You can replace it with regular sugar, caramel, honey or molasses.<\/li>\n\n\n\n
If you don’t want to use wine, you can sour the mushrooms with a little vinegar, such as wine or apple vinegar.<\/li>\n<\/ul>\n\n\n\n
Why parboil the mushrooms? <\/strong>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.<\/p>\n\n\n\n
How to store a mushroom tart? <\/strong>You can store the tart overnight in the refrigerator and reheat it in the oven the next day.<\/p>\n\n\n\n\n\n\t\t\t
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