I love mushrooms but do not get to cook them as much because my daughter cannot stand them. I order them in restaurants anytime they are on the menu, and occasionally make them at home too.
I am not a baker, so puff pastry is always a mystery to me. We get outstanding frozen varieties here, and I decided I am using those, no use recreating this wheel.
This tart has been a favourite with our us and friends. I adapt the recipe a bit by glazing the mushrooms in balsamic, it adds a depth of flavour to the already great dish.
This crisp tart is layered with flavour with nuances from the lemon peel, balsamic and herbs. I always make at least 2 tarts, they tend to disappear fast. A great pinot pairs perfectly with this tart.
The River Cottage series of cookbooks are fabulous, and Hugh has done wonders in the boutique hotel, restaurant and cookbook world. He is one of the chefs to bring back great food, beautiful functional gardening and cooking to Britain.
For more recipes from this cookbook click here.
1 pack frozen puff pastry, I like Dalfour brand. Yes, not all puff pastry is made equal.
1 1/2 lb mixed mushrooms, white button, cremini, oyster, shimeji, chanterelle, or any other
Salt to taste
1 teaspoon pepper
2-3 tablespoons olive oil
3-4 tablespoons of balsamic vinegar
Rind from 1 lemon
1/4 cup Panko breadcrumbs. or breadcrumbs of your choice
1/4 teaspoon dried thyme
1/2 cup fresh parsley, minced
1/2-3/4 cup grated parmesan cheese
Thaw the puff pastry as per the manufacturer's directions.
Heat the oven to 375° F, or as defined by the puff pastry manufacturer.
In a frying pan, add the oil, mushrooms, salt and pepper and saute on high heat, stirring occasionally. You want all the liquid to evaporate and the mushrooms to turn crisp and brown. Turn off the heat. Add the balsamic and toss well to coat the mushrooms well and glaze them with the balsamic. Allow the mushrooms to cool completely.
When the mushrooms have cooled, add the rest of the ingredients and mix well. Taste and adjust for salt.
Lay the thawed, but still cool puff pastry on a lightly floured surface. I roll it out a bit to get the pastry thinner, about half the thickness from the original. Lay it on a baking sheet lined with parchment paper. Score the edge. about 1/4 inch in, with a sharp knife, not all the way through. This prevents the pastry from forming bubbles from the edges.
Distribute the mushroom mix in an even layer on the puff pastry. You can leave the prepared pastry as is for about 1 day. Seal tightly and keep in the fridge.
Bake the pie according to the manufacturer's directions, usually 375°F for 12-18 minutes. The edges of the puff pastry should be a nice even brown and puffed up. Remove and serve.