Savory Mushroom Tart, a great main course, rustic and tasty, made with puff pastry, perfect also as an appetizer or to offer at a buffet, a cocktail party, or as a one-dish meal.
The preparation is very simple. First, I prepared the mushrooms, then in a bowl I beat the eggs, added the cream and Parmesan, then rolled out the pastry, covered it with sliced provolone, mushrooms, grated fontina, and finally the cream and egg mixture. Lastly, I placed it in the oven to bake for about half an hour.
Of course, you can personalize the recipe with the cheese of your choice. In fact, it’s great for using up leftover cheese you have in the fridge: the important thing is that it melts well. Ideal choices are fontina, mozzarella (for pizza, less watery than regular mozzarella), provolone, scamorza, or Emmental, for example.
Additionally, you can use a bag of frozen mixed sautéed mushrooms instead of fresh ones, and shortcrust pastry instead of puff pastry.
In any case, success is guaranteed.
Another very good variant, but with béchamel, is the Savory Tart with Mushrooms and Cheese.
But now, let’s see together how to prepare the Savory Mushroom Tart. Gather the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll puff pastry (or shortcrust pastry)
- 14 oz champignon mushrooms
- 3.5 oz fontina cheese (or scamorza)
- 2 eggs
- 7 oz cooking cream
- 1 oz grated Parmesan cheese
- to taste smoked provolone (sliced)
- 14 oz champignon mushrooms
- 3 tablespoons extra virgin olive oil
- 3 sprigs parsley
- 1 onion (small)
- 1 clove garlic
- to taste salt
- to taste pepper
Tools
To make the Savory Mushroom Tart, you will need:
- 1 Chopper
- 1 Pan
- 1 Bowl
- 1 Tart Pan
Steps
HOW TO MAKE THE SAVORY MUSHROOM TART
First, clean the mushrooms: cut off the end of the stem and then remove the dirt, preferably with a paper towel (or using a brush). If you prefer, rinse them quickly. Slice them thinly and set aside.
Then, follow my recipe to prepare the Sautéed Mushrooms.
In a bowl beat the raw eggs, add the cream, mix with a fork (1), then add the grated Parmesan, salt, and pepper (2); mix evenly (3).
Unroll the puff pastry and place it in a tart pan with a removable bottom (or regular), previously greased, remove the excess pastry; prick the bottom with a fork. Meanwhile, preheat the oven to 350°F, in “fan” mode.
Cover the bottom with smoked provolone (or mild, if you prefer), add the sautéed mushrooms and
the grated fontina. Then, pour the egg and cream mixture on top and gently move with a fork to incorporate the mixture well
Bake in a hot oven for about 30 – 35 minutes. Once nicely golden, remove it from the oven and let it cool slightly before unmolding. Here’s the Savory Mushroom Tart ready. Enjoy your meal!
Until the next recipe.
Easy and tasty.
Storage
You can store the Savory Mushroom Tart in the refrigerator for 2 days, sealed in an airtight container.
Tips and Suggestions
Shape of the Savory Tart. I deliberately made the mushroom tart in a tart shape, so once the pastry was placed in the tart pan with a removable bottom, I trimmed the excess pastry (which I used to make Nutella Pastries), adhered the edges well, and then filled it.
If you prefer, you can make it the classic way, without removing the excess pastry, simply folding it inward to form the classic edge of savory tarts.
Filling. As I already mentioned, you can replace the ingredients in my recipe with those you prefer and possibly add some speck or sausage, for example.
Filling. As I already mentioned, you can replace the ingredients in my recipe with those you prefer and possibly add some speck or sausage, for example.
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