Mushroom Cheese Tart
A crispy flaky crust layered with melted cheese and topped with herbed mushrooms calls for a perfect dish! The garlic and sage are the perfect cherries on top for this tart. It is so good and if you love mushrooms, you will not be able to stop eating! This recipe is very easy to make so you gotta try it! No the garlic on top won’t give you dragon’s breath, it is cooked in and just adds SO much flavor! It needs only 7 ingredients and looks so fancy.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10 mins
Cooking Time: 25-30 mins
Baking time: 20 mins
Total Time: 1 hour
Ingredients:
1.5 tbsp butter, divided
5-7 cloves garlic chopped
8 -10 cloves garlic peeled
1 medium yellow onion finely chopped, about1/2 cup
16 oz mushrooms chopped in slices - I used 8 oz each of white and Bella
8-10 fresh Sage leaves
1 tsp Salt as per taste
1/2 tsp Pepper as per taste
1/2-1 tsp Chilli flakes as per taste
1 Puff pastry sheet, about 8 oz
180g grated cheese- I used Asiago, check notes for options
1/2 tsp Sea salt, optional
Honey to drizzle over
1-2 tbsp Chilli olive oil or flavored oil of your choice
Directions:
In a pan, add 1 tbsp butter and add chopped and whole garlic. Cook it for 2-3 minutes.
Add finely chopped onions and cook it on medium heat. Cook it for 4-6 minutes till it starts to brown.
Add the mushrooms and cook them stirring them in intervals. Cook it till they are soft and cooked through. It takes 5-10 mins. The water should be mostly evaporated.
Make a well in the middle and add 1/2 tbsp of butter and add the sage leaves. Let the leaves cook in the butter for 1 minute.
Add salt, pepper, and chili flakes and mix it all together.
Cook on high for 3-4 minutes and let it cool.
Preheat the oven to 400F.
Place a parchment paper and sprinkle some flour over it. Place the puff pastry and flour it lightly. Roll it out about 1/6-1/8 inch thin.
Transfer the parchment to a baking tray.
Spread a little olive oil all over the dough.
Spread cheese over the dough, leaving an inch all around the edges.
Spread the cooled mushrooms over the cheese, leaving the border empty.
Place the whole cooked garlic cloves spread around the mushrooms.
Brush olive oil around the border of the puff pastry. If you like, sprinkle some sea salt over the mushrooms.
Bake at 400F for 16-20 mins. Be sure to rotate the baking tray mid-way. You can add some sage leaves over it mid-way.
Drizzle honey over and serve warm.
Notes/Tips:
Be sure to sprinkle some flour on the pastry while rolling it out.
You can use porcini mushrooms also if you like.
Use a cheese that melts well like mozzarella, cheddar, gruyere, etc. I used Asiago and it works so well with the mushrooms.
If you don’t have sage, use fresh basil and rosemary.
I love using chili oil but you can use any herbed oils or plain olive oil.
If you want skip the garlic cloves on top but trust me it is so good!
Use agave if you want instead of honey if you want.
