Mushroom Tart

Sometimes a picture is all it takes to entice you and make you want something really bad! When Sweettablescapes saw this Mushroom Tart in Cuisine et Vins de France, March/April 2021 issue, we were smitten. We love mushrooms and puff pastry and the beautiful presentation of this tart sold us completely!! It is a little labor intensive because you have to clean a lot of mushrooms and preparing the brunoise is a bit of work, but the intense mushroom flavor you’ll achieve (and this recipe only calls for the very simple button mushrooms) is well worth it. The layering of the mushrooms on the puff pastry base (we used a rectangular pastry sheet instead of the circular one, more easily available in France) makes for a very pretty tart that you’ll enjoy with your eyes first before digging in!!

You’ll need:

500 g small button mushrooms

400 g large button mushrooms

1 onion

20 g butter

1 sheet puff pastry

olive oil, salt and pepper

Directions:

Preheat oven to 400F. Peel and chop onion. Wash large mushrooms and cut them into a brunoise (small dice). Slice heads of small mushrooms into thin slices, cut off their stem and add chopped stems to the duxelles (French name of a mushroom, onion mixture)

Roll out your puff pastry and place on parchment paper, over a baking sheet. Cover with a second sheet of parchment paper and a second baking sheet to prevent puff pastry from rising too much when baking. Bake for 15 minutes and let it rest.

In large pan, melt butter and olive oil and add chopped onion. Cook onion until transparent and add chopped mushrooms.

Add salt, mix well and cook until mushrooms have cooked and water has completely evaporated so the duxelles is soft. Reserve.

In a frying pan, cook small mushroom slices in olive oil until they brown and water is released. add salt. Drain. proceed in batches until all slices have been cooked.

Spread the duxelles over the baked puff pastry and cover with mushroom slices. Bake again for 5 minutes in 375F oven. Add salt and pepper.

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