1468. Quick Puffed Mushroom Tart

 

While I am proud of the fact that I can make my own amazing puff pastry that surpasses anything mass-produced you can find in the market, convenience sometimes overcomes means. Who isn't for life being just a bit simpler sometimes? Armed with a packet of ready made (and ready rolled!) puff pastry, this delicious vegetarian yet strangely meaty tart comes to fruition in next to no time.

So the cheese here is kind of a big deal. Gutsy Gruyere is best, but I won't object to aged cheddar or a fine kashkaval. Melty, pungent, and tasty is what you're going for. If your audience accepts blue cheese, it would be magnificent dotted all over this tart.

Ingredients:

1 sheet frozen puff pastry
1 medium onion
1 1/2 cups cheese, shredded
500g sliced mushrooms
2 Tbsp olive oil
1/2 tsp salt



Method:

Thaw 1 sheet puff pastry in the refrigerator according to package directions. Refrigerate until ready to use.
Preheat the oven to 400ºF. 

Heat olive oil in a large pan over medium-high heat until shimmering. Add the onions and sliced mushrooms, cooking until the mushrooms release their liquid and it cooks off, about 10 minutes. Season with salt and remove from the heat.
Transfer unrolled puff pastry to a parchment-lined baking sheet. 

Sprinkle with the cheese, leaving a 1-inch border. Top with the mushrooms.
Bake until puffed, lightly browned, and the cheese is melted, 20 to 25 minutes. 

Serve warm or at room temperature.

صحة و عافية