Mushroom- Fontina Puff Pastry Tart

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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