Impress your friends with this decadent and garlicky appetizer that’s easy to share with a crowd.
Now and then, we all want to have the experience of eating something luxurious in the comfort of our own homes. But it doesn’t have to be a big “to-do.” Whether you have a party coming up or not, it’s helpful to keep some appetizer recipes handy. One of my favorites is the classy mushroom tart, a savory pastry-based dish that goes great with many kinds of drinks and other appetizers. I, for one, love to pair this with a glass of white wine during special occasions, but the way you serve it is up to you!
Each bite of this mouthwatering mushroom tart is flaky, cheesy, and robust—with just the right amount of garlic, onion, and herbs. Plus, a tangy hint of balsamic vinegar brings the whole dish together beautifully. How could anyone say “no” to such a simple yet fancy food? My family members certainly haven’t denied themselves the pleasure of enjoying this dish, no matter what the occasion is. It’s almost like pizza, but with a much lighter crust, glistening golden brown and nearly dissolving in the mouth. I’ve always found this appetizer satisfying, and I hope you do too.
Tart vs. pizza—what’s the difference?
At first glance, this snazzy mushroom tart does look like a veggie lover’s pizza. But upon closer inspection, you’ll notice some key distinctions. Firstly, this tart is made with puff pastry—a multilayered pastry that fluffs up when baked. It tastes buttery and rich, whereas a classic pizza crust is either chewy or crunchy, depending on whether it’s thick or thin. Additionally, this pastry-based crust is brushed with egg to keep it glossy and golden brown, which is not typically a method used by pizza chefs. Last but not least—pizza usually has some kind of sauce on it, whether that’s marinara or white sauce. This tart, on the other hand, is full of cheese and seasonings but no sauce.
How do I store leftovers?
I’d be surprised if you have any mushroom tart left over, but if you do, then transfer it to an airtight container or wrap it in aluminum foil. Refrigerate it for up to 3 days or place it in a freezer-safe bag to freeze it for up to 3 months. Thaw overnight in the fridge. When you’re ready to enjoy the leftovers, heat them up in an oven at 300°F for 5-10 minutes.
Similar recipes to try
This crisp and delicious mushroom tart is delightful, but if you’d like to make your mushrooms into a more bite-sized appetizer, consider crafting Keto Stuffed Mushrooms. They’re full of savory ham, two kinds of cheese, and fresh green onions. On the other hand, if you want a completely different kind of appetizer to put out in a spread with these, then whip up some Pigs In A Blanket or Low-Carb Crispy Keto Chicken Wings.
Mushroom Tart
Ingredients
- 2 teaspoons butter
- 1 medium onion or 2 shallots, thinly sliced
- 2 teaspoons dried thyme
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 14 ounces fresh mushrooms sliced 1/4-inch thick
- 1/2 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 sheet of puff pastry about 9-10 ounces
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 egg beaten (for brushing the pastry edges)
- Fresh parsley chopped (for garnish)
Instructions
-
Melt the butter in a large frying pan over medium heat. Add the sliced onion and dried thyme. Cook for 2-3 minutes until the onion softens. Then add the minced garlic and stir for about 30 seconds. Remove the onions from the pan and set aside.
-
Drizzle the olive oil into the pan and increase heat to medium-high. Add the sliced mushrooms in a single layer. Cook without stirring for 1-2 minutes to help them brown. Stir in the Italian seasoning and balsamic vinegar and continue cooking for another 4-8 minutes, until the mushrooms reduce in volume and most of the liquid evaporates. Allow the mushrooms to brown slightly by avoiding stirring for a brief moment.
-
Return the sautéed onions and garlic to the pan with the mushrooms. Season with salt and pepper. Remove from the heat and let the mixture cool slightly.
-
Take the puff pastry out of the fridge. Lightly roll it if needed to form a rectangle. Transfer the pastry onto a baking sheet lined with parchment paper. Score a 1-inch border around the edges with a sharp knife without cutting all the way through.
-
Prick the center of the dough with a fork a few times to prevent it from puffing up too much. Sprinkle the shredded Gruyère cheese and Parmesan cheese evenly over the pastry, and then spread the cooled mushroom mixture on top.
-
Brush the exposed border with the beaten egg. Bake in a preheated oven at 375°F for 20-25 minutes, or until the pastry is golden and the filling is set. Let cool slightly before serving. Garnish with chopped parsley.
Nutrition
The post Mushroom Tart appeared first on Pepper Porch.
0 Mga Komento