Wild Mushroom Tart
by Brava Chef Travis
Servings
6
Active Time
~25 min
Total Time
~1hr 8 min - 1 hr 13 min
About this Recipe
Crispy, flakey, cheesy and rich, this tart is the perfect way to start any party. I like to use a blend of different mushrooms. My favorites are shiitake, beech, cremini and maitake mushrooms. Try using at least 2-3 different types of mushrooms to achieve more complex flavors. You can also substitute Emmental, fontina or Comté cheeses in place of Gruyère. This is a multi-step recipe. The mushrooms are first cooked using 2 trays at the same time. Then puff pastry is covered with cheese, mushrooms and herbs before baking. Puff pastry gives the tart it’s flakey texture and buttery flavor. I used a Pepperidge Farm puff pastry sheet for this recipe. Cut into six pieces for an appetizer-sized portion, or cut into smaller squares for hors d’oeuvres. Serve with Champagne, a crisp sauvignon blanc or a juicy pinot noir.
About this Recipe
Crispy, flakey, cheesy and rich, this tart is the perfect way to start any party. I like to use a blend of different mushrooms. My favorites are shiitake, beech, cremini and maitake mushrooms. Try using at least 2-3 different types of mushrooms to achieve more complex flavors. You can also substitute Emmental, fontina or Comté cheeses in place of Gruyère. This is a multi-step recipe. The mushrooms are first cooked using 2 trays at the same time. Then puff pastry is covered with cheese, mushrooms and herbs before baking. Puff pastry gives the tart it’s flakey texture and buttery flavor. I used a Pepperidge Farm puff pastry sheet for this recipe. Cut into six pieces for an appetizer-sized portion, or cut into smaller squares for hors d’oeuvres. Serve with Champagne, a crisp sauvignon blanc or a juicy pinot noir.
Ingredients
- 1 sheet frozen puff pastry (from a 17 oz box that contains 2 sheets)
- 1 lb chopped or sliced mushrooms (½-inch pieces or slices) (about 8 cups)
- 2 shallots, thinly sliced
- 4 garlic cloves, thinly sliced
- 6 oz Gruyère, grated (about 2 cups)
- 1 oz Parmigiano Reggiano, grated (about ¼ cup)
- 1-2 tablespoons chopped fresh Italian parsley
- Leaves from 2 fresh thyme sprigs plus a few whole sprigs for garnish (optional)
From Your Pantry
extra-virgin olive oil
all-purpose flour, for rolling puff pastry
kosher salt and black pepper
Equipment
Brava metal tray
Brava glass tray
Mixing bowl
Nutrition Information
Allergens: Milk, Wheat (Gluten)
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1
Thaw puff pastry
- Thaw puff pastry overnight in refrigerator, or according to package directions.
-
2
Cook mushrooms
- In large bowl, toss together mushrooms, shallots, garlic, 2-3 tablespoons extra-virgin olive oil and a few pinches of salt.
- Spread half of mushroom mixture evenly on Zones 1, 2 and 3 of Brava metal tray.
- Spread remaining mushroom mixture evenly on Zones 1, 2 and 3 of Brava glass tray.
- Slide metal tray into top shelf and glass tray into bottom shelf.
- Once Brava notifies you, carefully remove metal tray and glass tray. Transfer mushrooms on metal tray to glass tray and set aside to cool for 5-10 minutes.
- Wash metal tray and dry with paper towel.
-
3
Prep tart
- Roll puff pastry into 9.5” x 11” rectangle.
- Place puff pastry on Brava metal tray.
- Sprinkle with Gruyère and Parmigiano Reggiano, leaving a ½-inch border.
- Add half of parsley and thyme leaves to mushrooms; stir well.
- Evenly spread mushroom mixture on top of cheeses.
-
4
Bake tart
- Press green button to begin preheating Brava. Leave the chamber empty during this step.
- When Brava notifies you, slide metal tray into bottom shelf and press green button to begin baking.
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5
Serve
- When your food is done, transfer tart to cutting board and cool for 5 minutes.
- Slice tart into squares and serve.
