Ingredients
Scale
- 1 sheet of puff pastry
- 500g fresh mushrooms, sliced
- 1 cup heavy cream
- 2 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Start by slicing the fresh mushrooms. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sliced mushrooms, seasoning them with salt and pepper. Sauté until tender and golden brown, about 6-8 minutes. Add thyme and remove from heat.
- In a large bowl, combine the sautéed mushrooms with the heavy cream. Stir well until evenly mixed.
- Roll out puff pastry on a floured surface and fit it into a tart pan. Trim excess pastry and dock the base with a fork. Brush with beaten egg.
- Preheat oven to 375°F (190°C). Pour mushroom filling into the crust and bake for 30-35 minutes or until golden brown and set. Allow cooling before slicing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This tart pairs wonderfully with a fresh side salad or as an appetizer.
- Experiment with different types of mushrooms for varying flavors.
- This recipe is naturally vegetarian; ensure ingredients are vegetarian-friendly.
- You can freeze the tart after baking; wrap tightly and reheat when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fantasy-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
