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Wednesday, October 19, 2016

Mushroom Tart

I have had a nice rectangular tart pan that I haven't used yet.  When I saw this recipe I knew it was time to try it out.  The mushrooms in this recipe are bathed in a nice creamy cheesy sauce with a hint of herbs.  I served it alonside a bowl of homemade tomato soupa and it was spectacular.

  • 1 sheet frozen puff pastry, thawed
  • 2 slices bacon, chopped (optional)
  • 2 tbsp minced red (or yellow) onion
  • 1 clove garlic, minced
  • 8 oz cremini or mini bella mushrooms, cleaned and rough chopped, have another 1 or 2 extra for garnish, thinly sliced.
  • 1 tsp dry herbes de Provence
  • 2 tbsp dry white wine
  • 1/2 cup (half of a small tub) of light cream cheese
  • 1/2 tsp each of salt and black pepper
  • 1/3 cup shredded Mozzarella or Provolone cheese
  • 1/3 c. Parmesan cheese
  • Place dough into the tart pan.  If you don't have a pan you can put it on a piece of parchment paper on a cooky sheet and free form a rectangular shape with sides.
  • Cook the mushrooms, onions, and garlic in about 2T. olive oil.  Add bacon is=f desired.  Cook until mushrooms lose their moisture.  Add wine, cream cheese and cheeses.  Stir well until incorported.  Pour into tart and bake at 425 degrees for 20 minutes.

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