Creamy Mushroom Tart

Creamy Mushroom Tart

Simple and beautiful is not a contradiction. Some dishes are just pretty, even though they are simple and easy to make. Tarts are definitely part of this category. No matter how you prepare them, they make your meal “happier”.

AuthorFoodieblissCategory
Yields6 Servings
 1 sheet frozen puff pastry, thawed
 1 tbsp butter
 2 shallots, diced
 1 garlic clove , minced
 8 oz fresh mushrooms, sliced
 2 tbsp dry white wine (optional)
 4 oz whipped cream cheese
 1 tsp sugar
 ½ tsp salt
 Dash of black pepper
 ½ cup shredded Mozzarella cheese
1

Preheat your oven to 425 degrees.

2

Roll out puff pastry to fit a small tart pan, either round or rectangular, bringing it up on the edges. Poke some holes with a fork and bake for 7-10 minutes. Set aside

3

Heat the butter in a skillet. Add the shallots, garlic and sliced mushrooms (put aside two mushrooms, sliced for garnish), and sauté over medium heat until the mushrooms have released most of their liquids. Add the wine and continue to cook until the liquid is mostly evaporated. Remove from heat and stir in the cream cheese until smooth, also adding the sugar, salt and pepper. Mix in the shredded cheese.

4

Bake for 20 minutes or until the puff pastry is golden brown and the tart filling is also browning.

5

Spoon the filling into the baked tart. Decorate with the reserved sliced mushrooms.

 

Ingredients

 1 sheet frozen puff pastry, thawed
 1 tbsp butter
 2 shallots, diced
 1 garlic clove , minced
 8 oz fresh mushrooms, sliced
 2 tbsp dry white wine (optional)
 4 oz whipped cream cheese
 1 tsp sugar
 ½ tsp salt
 Dash of black pepper
 ½ cup shredded Mozzarella cheese

Directions

1

Preheat your oven to 425 degrees.

2

Roll out puff pastry to fit a small tart pan, either round or rectangular, bringing it up on the edges. Poke some holes with a fork and bake for 7-10 minutes. Set aside

3

Heat the butter in a skillet. Add the shallots, garlic and sliced mushrooms (put aside two mushrooms, sliced for garnish), and sauté over medium heat until the mushrooms have released most of their liquids. Add the wine and continue to cook until the liquid is mostly evaporated. Remove from heat and stir in the cream cheese until smooth, also adding the sugar, salt and pepper. Mix in the shredded cheese.

4

Bake for 20 minutes or until the puff pastry is golden brown and the tart filling is also browning.

5

Spoon the filling into the baked tart. Decorate with the reserved sliced mushrooms.

Creamy Mushroom Tart

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