Mushroom Garlic Cream Tart |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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Using my favorite puff pastry sheet, this is a breeze to make. I love the combination of mushrooms cooked down with cream and herbs. It makes a great topping for the pastry. Ingredients:
3 tablespoons of butter |
4 ounces of white button mushrooms, finely chopped |
4 ounces of crimini mushrooms, finely chopped |
1 ounce of dried mushrooms, rehydrated in 1/4 cup of warm sherry |
2 shallots, finely minced |
2 garlic cloves finely minced |
1/2 teaspoon of salt |
1/4 teaspoon of fine milled black pepper |
2 tablespoons of all purpose flour |
1/4 teaspoon of dried thyme |
1/2 cup of whipping cream |
1/4 cup of grated asiago cheese |
1 sheet of frozen puff pastry dough, thawed 20 minutes |
Directions:
1. Preheat oven to 425 degrees.
2. Unroll the puff pastry dough on a parchment covered baking sheet or silpat if you have one. Roll ever so lightly with a rolling pin to make it 8 x 12 on your cookie sheet.
3. Melt butter in large skillet over medium heat, add shallots and garlic and saute until soft. Add buttons, crimini and drained rehydrated imported mushrooms. Cook until limp, add sherry, salt and pepper, reduce over low heat until liquid is nearly evaporated.
4. Sprinkle in the flour and cook a minute or two, stirring all the while.
5. Add thyme, whipping cream and cook a few minutes more until the sauce thickens considerably. Cool and add the cheese.
6. Spread over the pastry up to the edge.
7. Bake in hot oven for 20 minutes til golden brown and puffy Can sprinkle top with minced parsley and more asiago or parmesan
8. cheese. Cut into rectangles. A pizza cutter is best or a very sharp serated knife.
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