Mushroom tarts are easy to make and a delicious way to use the wide variety of mushrooms available to us in Oregon. We used a puff pastry base, filled it with a mixture of mushrooms and topped it with creamy raclette cheese before baking it until puffed and golden. These are excellent on their own or as a side to steak. Try adding your favorite cheese and a sprinkle of hazelnuts for a tasty twist.
Serves: 12 Difficulty: easy Prep Time: 10 min Cook time: 15 min Diet: vegetarian
8 oz mixed mushrooms (oyster, shiitake, crimini, etc.)
1 shallot, sliced
1 T each olive oil, butter
Pinch salt and pepper
4 oz raclette cheese, shredded
2 sheets puff pastry, thawed
1 egg, beaten
Preheat oven to 400F. Sauté shallot in oil until golden, 3 min. Add mushrooms, salt and pepper and cook until softened. Set aside. Cut both pastry sheets into 6 equal squares for a total of 12. Place pastry on parchment lined sheet pan. Brush each square lightly with egg wash. Place 2 T mushroom/shallot mixture in middle of each pastry square. Top each with a pinch of raclette and sprinkle of thyme. Bring two opposing tart corners up to meet in middle and pinch/twist gently together to close. Brush any exposed pastry with egg wash. Bake for 15-18 min until pastry is puffed and deep golden brown. Serve warm.