Best Mushroom Fontina Puff Pastry Tart Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSHROOM TART WITH FONTINA AND ASIAGO CHEESE



Mushroom Tart with Fontina and Asiago Cheese image

Provided by Roz

Number Of Ingredients 13

1 Tbsp. olive oil
2 - 3 Tbsp. butter
1 lb. mixed fresh mushrooms, wiped clean, trimmed and sliced 1/4" thick
4 cloves garlic, minced (I doubled this from 2 cloves)
Freshly ground sea salt and black pepper
4 Tbsp. chopped, fresh Italian parsley (I doubled this from 2 Tbsp.)
Chopped fresh herbs: chives, oregano, thyme (or your favorite dried Italian blend)
1 sheet frozen puff pastry, left out to thaw for about 45 minutes
Flour to dust a wooden board or surface
1 egg, beaten
1/2 cup grated Fontina cheese
1/4 cup grated Asiago cheese (my addition)
1/4 cup grated Pecorino Romano cheese (my addition)

Steps:

  • Pre-heat the oven to 425 degrees F.
  • Heat the olive oil and butter in a large saute pan over medium heat until butter foams.
  • Add garlic and mushrooms.
  • Sprinkle with 1/2 tsp. sea salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 - 3 minutes.
  • Increase heat to medium-high so that you hear a steady sizzle; stir occasionally.
  • In about 5 minutes, when liquid evaporates and mushrooms begin to brown, give just an occasional sweep with the spoon (about once a minute) to let the mushrooms brown nicely, cooking them another 2 - 4 minutes.
  • Resist desire to stir to often.
  • Turn off heat and toss in the parsley and pepper to taste, adding more salt if needed.
  • Add other herbs.
  • Set aside to cool.
  • Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
  • Position a rack on the bottom rack of the oven at 425 degrees F.
  • Lightly dust work area with flour.
  • Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16" thick.
  • Slide it onto a baking sheet lined with parchment paper.
  • With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
  • With a pastry bush, brush the beaten egg over the border only (you won't need all of it, so fry it up and either eat it or give to your puppies like I did).
  • Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.
  • Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
  • Bake until the crust border is puffed and deeply golden brown, about 10 minutes.
  • Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 5 minutes.
  • Let cool briefly on a rack.
  • Slide tart off of the pan and parchment paper.
  • Slice and serve.

MUSHROOM TART



Mushroom Tart image

Like the asparagus tart that's a harbinger of spring (see page 69), this mushroom-topped variation is a crowd-pleaser. It makes a lovely dinner, or, when cut into bite-size pieces, a perfect hors d'oeuvre for a cocktail party.

Yield serves 4

Number Of Ingredients 8

Flour for rolling out puff pastry
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed according to package instructions
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
Coarse salt and fresh ground pepper
2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced
1 package (10 ounces) fresh baby spinach
2 ounces soft goat cheese, crumbled

Steps:

  • Preheat the oven to 400°F. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough to form a 1-inch border. Using a fork, prick the dough inside the border every 1/2 inch. Bake until golden, rotating the pan once, about 15 minutes.
  • Meanwhile, in a small saucepan with a tight-fitting lid, toss the onion with 1 tablespoon of the oil. Season with salt. Cover and cook over medium heat until the onion begins to brown, about 5 minutes. Stir. Continue cooking with the cover on for 15 minutes, stirring every 5 minutes. Set aside.
  • In a large saucepan with a tight-fitting lid, heat the remaining tablespoon of oil. Add the mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in the spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.
  • Top the dough with the mushroom-spinach mixture. Scatter the onions and goat cheese on top. Bake until the cheese is lightly browned, about 15 minutes.

Related Topics