Sunday, April 19, 2009

Mushroom Tart

Awhile back I ran across this interesting recipe for a mushroom tart. We like the flavor and texture that mushrooms add to a dish, and use them often. While
I really liked this tart, Greg wasn't as enthusiastic, but he did eat it. The recipe comes from Designs by Gollum where she hosts a Foodie Friday event each week. Lots of yummy things to check out.
Here's the recipe as she wrote it with my comments in red:
Mushroom Tart
Pepperidge Farm Puff Pastry sheets -- 2 I used just one and made a small tart - it was plenty for the two of us for supper, and lunch for me the next day.
mushrooms (shitake, etc) 1 box shitakes, 1 box button mushrooms. I used a box of crimini mushrooms.
shredded swiss cheese -- 1 c, more if you like it cheesier
rosemary -- sprigs for garnishing and 2 sprigs (cut with scissors) to scatter over the tart
chopped onions 1/4 c.
leftover vegetables (peas) 1/2 c I used steamed fresh broccoli cut into small pieces.
Sautee onions in butter. Add mushrooms, plus a little red wine (1 T) . Fold in peas. Line a deep pan with a thawed puff pastry sheet. Add mushrooms. Sprinkle with cheese. Place remaining sheet on top of mushroom mixture. Crimp edges. Wash pastry with 1 egg plus a little water (whip with fork).
Bake at 400 degrees 20 minutes or until pastry puffs and browns.
Garnish the tart with rosemary. But let it cool, or your rosemary will blacken in a flash. I didn't have any fresh rosemary, so just skipped this step. Next time I'll make sure I have it, since I think it would add a nice touch to the finished tart.

1 comment:

Kay said...

Now is the time to get a rosemary plant. Pot it up and let it grow all summer. It seems to like Neb. summers. Then bring it inside this fall. Mine has been growing for a few years now and is a nice size bush. It winters over on my unheated sunny enclosed south porch. I water it occasionally and let it rest. It's back out on the patio (east and southeast exposure) for the summer. I love having it mere steps away from the grill.