Wild Mushroom Tart

Recipe

Wild Mushroom Tart

by 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.

Preferences

Ingredients

  • 1 sheet frozen puff pastry (from a 17 oz box that contains 2 sheets)
  • 1 pounds chopped or sliced mushrooms (½-inch pieces or slices) (about 8 cups)
  • 2 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6 ounces Gruyère, grated (about 2 cups)
  • 1 ounces Parmigiano Reggiano, grated (about ¼ cup)
  • 1 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

Instructions

  • 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.

  • 5

    Serve

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


Ready

TOP SHELF - BRAVA METAL TRAY
1.
Mushrooms
2.
Mushrooms
3.
Mushrooms
BOTTOM SHELF - BRAVA GLASS TRAY
1.
Mushrooms
2.
Mushrooms
3.
Mushrooms