Cheesy Mushroom & Herb Tart

cheesy mushroom herb tart 01

I’m a die-hard fans of mushroom and cheese! Not only because they are a great combination in any dish, but also because they aromatic flavour that cheese gives, and the texture of mushrooms! This is was a special-design dish for IK’s lunch. Now that I’m working from home, I tend to have a lot more time inventing new recipes so that IK has the chance to be my guinea pig! :) Though this dish would not taste any better without something green. I had to rush to the supermarket to get myself a packet of fresh dill and thyme. Too bad the supermarket runs out of FRESH thyme! ARGGHHHH!!! So I end up using dried ones, which I don’t really prefer, but had no choice, as I’m running out of time for IK’s arrival from work – he’s close-by working betweem :)….

cheesy mushroom herb tart 04

Anyway, back to this dish, I’ve made an extra thick puff crust on the edge to give the crust a little more dominance overall, and that extra brush of egg wash, awesome appearance huh?!?!  The whole dish is infused with herb smell, aromatic and scented in my kitchen! L-O-V-E! Bare in mind though that you really got to cook the mushroom and herb until all the water evaporated, as you don’t want to have a super soggy crust. Trust me, it does not taste that good at all! I’ve even used 2 layer of puff pastry to give it an extra lift to the whole crust. Now the cheese, it’s really up to you what you wanna do! I didn’t use a lot really, but you can add plenty if you want to. I just didn’t want the cheese to be too over-powering that it hides my herb scent away! This is what it looks like in a “before” shot!

Sincerely Fiona Invention Original Recipe

You’ll need:

  • 1.5 sheets of 25cm x 25cm puff pastry, partially thawed
  • 20 pieces of button mushroom, cut into quarters
  • 1 tablespoon of black corn pepper
  • 2 tablespoons of  dried thyme
  • 50 grams of cheddar cheese
  • 2 cloves of garlic, finely diced
  • 1 small onion, finely diced
  • 3 strokes of fresh dill, discard the stems
  • 20 grams of butter, melted
  • 1 egg, for egg wash

cheesy mushroom herb tart 05
How to?

  1. Preheat oven to 200°C/390°F. Line a baking tray with baking paper. Spray the paper with a thin layer of oil.
  2. Cut the full sheet of puff pastry into 2 equal sized rectangle.
  3. Cut the half sheet of puff pastry into 1.5cm wide strips. Leave aside.
  4. Lay 1 rectangle pastry on the prepared tray. Brush a thin layer of melted butter and add the second rectangle on top. Press to seal.
  5. Using a sharp knife, score 1.5cm border around the rectangle pastry (don’t cut all the way through).
  6. Prick centre with a fork.
  7. Brush a layer of butter into the border of the rectangle pastry, and lay the 1.5cm strips around the border to give it a dominant edge. Press to seal.
  8. Brush the entire tart base in egg wash. Bake for 10 minutes or until light golden and puffed.
  9. Meanwhile, prepare the fillings. In a sauce pan over high heat, add the remaining butter, garlic and onion. Stir until aromatic.
  10. Add the mushroom, black pepper corn and thyme. Stir until all water evaporated.
  11. Pour mushroom mixture into the pastry base. Sprinkle half of the dill and all the cheese onto the mushroom filling.
  12. Bake for 15 minutes until all the cheese are melted.
  13. Remove from the oven and stand to cool for 2 minutes. Sprinkle the remaining dill. Serve.

cheesy mushroom herb tart 02
Tips:

  • I find the herb very aromatic to the whole dish, if you do not like herbs, it can be omitted.
  • Always remember to prick the centre of the pastry to stop it from puffing up. You only want the edge to puff up for a nice border but not the middle.
  • Ensure there is enough butter to hold the pastry together otherwise it might fall apart after baking.
  • It is important to cook the mushroom until all water has evaporated or else the tart will become soggy and wet.

cheesy mushroom herb tart 03

2 comments

  1. Mushrooms are healthy foods.. It is nutritious that is why I appreciate your mushroom tart.

  2. chocolatesuze

    yum i love mushrooms, your tart looks delish!

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