Mushroom- Fontina Puff Pastry Tart

"Using puff pastry make this a breeze to whip up for a tasty appe-teazer! Use any combination of mushrooms you like but mix 'em up for a more interesting flavor. Timing does not include time to defrost the pastry sheet. Recipe origin unknown, my cooking instructor shared this with the class. Super delish!"
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Ready In:




  • Preheat oven to 425°F Position the rack to the middle of the oven.
  • Heat the oil and butter in a 12" saute' pan over medium heat. Once the butter starts to foam, add the mushrooms and garlic.
  • The mushrooms will quickly absorb all the fat in the pan.
  • Sprinkle with 1/2 t salt and stir until the mushrooms release their moisture and start to shrink, about 2-3 minutes, maybe a bit longer.
  • Increase the heat so that you hear a steady sizzle; stir occasionally.
  • In about 5 minutes, when the liquid evaporates, and the mushrooms start to brown, give an occasional sweep of the spoon, once a minute, to let the mushrooms edges brown nicely, about 2-4 more minutes. REsist the inclination to stir to often.
  • Turn off the heat and stir in the pepper and parsley. Add more salt if needed. Add the other herbs and set aside to cool.
  • TART:

  • Thaw the puff pastry sheet at room temperature until pliable, 30-45 minutes.
  • Lightly dust a work surface with flour. Unfold the pastry sheet and roll it into a rectangle about 10x15 inches and 1/8" thick.
  • Slide onto a baking sheet lined with parchment paper.
  • Prick the pastry crust all over with a fork but NOT the outer 1" on all sides.
  • Over the 1" border, brush with the beaten egg wash. You will not use all of it.
  • Bake the pastry until it begins to puff up and surface feels dry, about 5 minutes.
  • Prick the crust with a fork or skewer to release the steam if it puffs up like a pillow.
  • Scatter the mushrooms onto the pastry, leaving a 1"border.
  • Bake until the border is puffed up and golden brown, about 10 minutes.
  • Remove from oven and scatter the cheese on top the mushrooms and continue baking until the cheese melts, about 2-3 minutes.
  • Cool briefly and slice. Using a pizza cutter/wheel will help wit tis.
  • Enjoy!

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Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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