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Blätterteig-Tarte mit Champignons
Elle

Mushroom Tart with Puff Pastry

3.72 from 7 votes
A simple mushroom tart made with assorted mushrooms, shallots, spinach, thyme and three types of Italian cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Side Dish
Cuisine: Mediterranean
Calories: 628

Ingredients
  

  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 shallots halved lengthwise and thinly sliced
  • Sea salt and freshly ground pepper, to taste
  • 300-350 g mixed mushroom, sliced (e.g oyster mushrooms, king oyster, cremini)
  • 2 generous handfuls mature spinach, stemmed and thinly sliced
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • 1 egg, beaten, plus 1 egg yolk, lightly beaten
  • 40 g finely grated parmesan
  • 150 g gorgonzola dolce, roughly crumbled
  • 1/2 a small red onion, thinly sliced (green onion is also fine)
  • 1 x rectangular roll fresh puff pastry (270-280 g roll)
  • 100 g ricotta

Instructions
 

  1. In a large non-stick skillet, heat half the butter and oil over medium- to medium high heat. Once hot, add the shallot and fry, stirring occasionally, until softened and golden – about 10 minutes. Transfer to a large bowl.
  2. Increase the heat to medium-high and add the remaining butter and oil. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until mushrooms are golden.
    NOTE: I use a 32 cm skillet. If it looks like the mushrooms will be too crowded, then cook them in two batches or with two skillets so they can nicely brown.
  3. Add spinach to the skillet with the mushrooms, stir and cook for 1 minute, stirring, until spinach just starts to wilt, transfer to the bowl with shallots. Add the garlic and thyme and stir to combine. Set aside to cool for 10 minutes.
  4. Meanwhile, preheat the oven to 400°F / 200°C.
  5. Once the mixture has cooled down, stir in the whole egg, parmesan and gorgonzola dolce.
  6. Roll out the puff pastry sheet onto a baking sheet (either lined with parchment paper or using the parchment which is with the pastry).
  7. Spread the mushroom-spinach mixture evenly over the pastry, leaving a 3-4cm border. Brush the border with a little of the extra beaten egg yolk.
  8. Fold over the corners and the sides of the pastry, so you have a rimmed border. Press the corners together to seal, then brush the rim with egg yolk.
  9. Sprinkle with red onion slices and dot randomly with teaspoons of ricotta.
  10. Bake tart for 15 minutes or until pastry is puffed and golden. Serve warm and enjoy!

Nutrition

Calories: 628kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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