Wild Mushroom Tart

recipe

Wild Mushroom Tart

by Brava Chef Travis

Brava Chef Travis photo

Brava Chef Travis
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

  • 1.0 count sheet frozen puff pastry (from a 17 oz box that contains 2 sheets)
  • 1.0 pounds chopped or sliced mushrooms (½-inch pieces or slices) (about 8 cups)
  • 2.0 count shallots, thinly sliced
  • 4.0 count garlic cloves, thinly sliced
  • 6.0 ounces Gruyère, grated (about 2 cups)
  • 1.0 ounces Parmigiano Reggiano, grated (about ¼ cup)
  • 1.0 tablespoons chopped fresh Italian parsley
  • Leaves from 2 fresh thyme sprigs plus a few whole sprigs for garnish (optional)
  • 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: None

Tags

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

Instructions

  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.