Wild Mushroom Tart

Wild Mushroom Tart

by Brava Chef Travis

Brava

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.


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)

Tags

  • Chef's Picks
  • Two Tray Cooks
  • Dinner
  • Starter
  • Vegetarian
  • American
  • Bread
  • Californian
  • Fall
  • French
  • Glass Tray
  • Metal Tray
  • Recipes
  • Serves 4
  • Sides
  • Snack
  • Vegetables
  • Weekend
  • Winter
  • Year Round

  1. 1

    Thaw puff pastry

    • Thaw puff pastry overnight in refrigerator, or according to package directions.

  2. 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. 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. 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.

  5. 5

    Serve

    • When your food is done, transfer tart to cutting board and cool for 5 minutes.
    • Slice tart into squares and serve.