Mushroom Tarts

A savory pastry stuffed with mushrooms and cheese, great for breakfast or dinner!

Ingredients

• 2 sheets (1 pack) puff pastry

• 2 tablespoons butter

• 2 pints blue oyster mushrooms

• 4 cloves garlic

• 1 shallot

• 1/2 teaspoon salt

• 2 teaspoons fresh thyme

• 2 teaspoons fresh rosemary

• 1 ½ tablespoons balsamic vinegar

• 1 cup gorgonzola cheese*

• 1 egg

• Optional garnish: Flaky salt, pepper, cheese, herbs, balsamic glaze

  
  

Steps

1. Preheat the oven to 400F and line 2 large baking sheets with parchment paper.

2. In a pan, melt butter over medium heat. Dice the shallot and mince the garlic. Add them to the pan once the butter has melted. Sauté until shallots begin to soften, approximately 3 minutes.

3. Dice the oyster mushrooms and finely chop the herbs. Add those, along with the salt and pepper, to the pan. Mix the contents and cook until the mushrooms are soft as well, approximately 5 minutes. Stir occasionally.

4. Add the balsamic vinegar, mix, and cook for 1 more minute. Remove from the heat and allow the filling to cool while you prepare the dough.

5. On a lightly floured surface, roll the pastry dough into rectangular sheets approximately 10x17 inches. Cut these sheets in half and then in half again to get 4 equal-sized rectangles, totaling 8 pieces.

6. In a small bowl, beat the egg with a splash of water.

7. To assemble the pastry, add approximately ¼ cup of the cooled, sautéed mushrooms and 2 tablespoons of cheese to the center of the pastry. Spread the filling and cheese out with the back of a spoon towards the edges, but leave a few inches of space for folding the pastry.

8. Using the egg wash, lightly coat the edges of the pastry. Fold the corners into the center of the filling so that the pastry forms a diamond shape. Ensure that the corners overlap slightly at the center to enclose the pastry and crimp at the meeting point.

9. Once assembled, place the pastry on the baking sheet. Brush with a bit more egg wash, and place in the oven.

10. Bake for 20 minutes, or until the puff pastry turns golden brown. Remove from oven, garnish with desired toppings, and cool for 8-10 minutes before enjoying. Store in the fridge for up to 5 days.