Elevate Your Table: Mastering the Savory Mushroom & Three Cheese Puff Pastry Tart
Every now and then, we all find ourselves captivated by a particular ingredient, indulging in a delightful culinary “binge.” For me, that obsession has recently been with the incredible world of fungi – specifically, mushrooms! Their earthy aroma, tender yet meaty texture, and remarkable versatility make them an irresistible addition to countless dishes. What’s more, mushrooms are in season for a significant portion of the year, offering a continuous opportunity to savor their unique charm.
Even a simple plate of perfectly sautéed mushrooms is enough to bring a smile to my face. I can scarcely imagine visiting a steakhouse without ordering a generous side of ‘shrooms, lovingly sautéed in warm, golden butter. There’s something inherently satisfying about their robust flavor and tender bite, whether they stand alone as a star or harmoniously blend into a complex creation.
My journey into crafting this particular mushroom tart began a few months ago when I stumbled upon a captivating recipe in a special breakfast publication by Fine Cooking magazine. From the moment I saw it, I knew it was a dish I absolutely had to try. The description promised simplicity and ease, coupled with an undeniable deliciousness. Of course, never one to leave a good recipe entirely untouched, I envisioned a few strategic enhancements to truly amplify its flavor profile!
The original recipe was promising, but my vision called for a richer, more nuanced cheese experience. First and foremost, I decided to double the cheese content, moving beyond the singular subtlety of Fontina. To achieve this, I introduced the zesty, sharp notes of Asiago and the salty, piquant depth of Pecorino-Romano. This strategic trio of cheeses—Fontina for its creamy, nutty melt, Asiago for its sharp character, and Pecorino-Romano for its tangy punch—created a truly extraordinary depth of flavor that elevated the tart from good to magnificent. What a transformative difference this made!
Furthermore, I wholeheartedly doubled both the garlic and the fresh Italian parsley. My reasoning was simple: “why not?” These aromatics are fundamental to savory cooking, and in a dish centered around earthy mushrooms and rich cheeses, more is definitely more. The extra minced garlic infused the mushrooms with an intoxicating fragrance and a bold, savory kick, while the increased fresh Italian parsley provided a vibrant counterpoint, adding brightness and a beautiful herbaceous finish. These adjustments weren’t just additions; they were flavor amplifiers, ensuring every bite of the tart burst with robust taste.
The result of these thoughtful adjustments was nothing short of spectacular. This truly was a delicious puff pastry tart, boasting an incredible depth of flavor. The delicate, flaky puff pastry, so incredibly light and airy, provided the perfect textural contrast to the rich, savory filling. It creates a satisfying crunch with every bite, leading to the soft, umami-packed mushrooms and melted, gooey cheeses. I discovered that the mushroom tart actually tasted even better after resting for about 10 minutes, allowing the flavors to meld and the pastry to set slightly. This recipe quickly became a firm favorite, and I’m confident it will make repeat appearances for both family and friends, serving beautifully as an elegant entrée, a sophisticated side dish, or simply cut into smaller, charming pieces for delectable appetizers.
Crafting a perfect puff pastry tart begins with understanding the magic of the pastry itself. Store-bought frozen puff pastry is a culinary marvel, transforming a potentially complex baking task into an accessible delight. Its numerous layers, created by alternating butter and dough, expand in the oven to create an incredibly light, airy, and undeniably flaky crust. The key to success with puff pastry lies in proper thawing: allow it to come to a pliable temperature, but ensure it remains chilled enough to handle without becoming sticky or losing its structure. A lightly floured surface is your best friend when rolling it out, ensuring an even thickness that will bake uniformly and puff beautifully.
The star of this tart, beyond the magnificent pastry, is undoubtedly the mushroom filling. For the best flavor, selecting a gourmet blend of fresh mushrooms is ideal. Varieties like cremini, shiitake, oyster, or even a mix including portobello, contribute distinct textures and depths of umami. When sautéing, patience is a virtue. Start with a combination of olive oil and butter, allowing the butter to foam before adding your minced garlic and sliced mushrooms. It’s crucial not to overcrowd the pan; if you do, the mushrooms will steam rather than brown, preventing them from developing that desirable deep, caramelized flavor. Sauté them in batches if necessary, allowing sufficient space for moisture to evaporate. Resist the urge to stir constantly; instead, let them sit and sear, turning only occasionally to ensure even browning. This browning process is essential, as it concentrates their natural flavors and creates a richer, more satisfying texture.
Once the mushrooms are deeply golden and tender, remove them from the heat and stir in the freshly chopped Italian parsley and other chosen herbs like chives, oregano, or thyme. Season generously with sea salt and freshly ground black pepper to taste. The warmth of the pan helps to release the aromatic oils of the herbs, infusing the mushroom mixture with a fresh, vibrant essence that complements its earthy richness. Allowing this mixture to cool slightly before assembling the tart prevents the puff pastry from becoming soggy and ensures a crisp, flaky base.
Assembling the tart is a straightforward process. After rolling out the thawed puff pastry, transfer it to a baking sheet lined with parchment paper. This parchment paper is vital for easy cleanup and preventing sticking. Creating a border around the edges and pricking the inner surface with a fork serves a dual purpose: the border will puff up majestically, creating a beautiful frame for the filling, while pricking the center prevents it from puffing excessively and keeps the filling contained. A light egg wash on the border contributes to that rich, golden-brown sheen that makes the tart so visually appealing.
The baking process is in two stages, ensuring both the pastry and the filling are perfectly cooked. The initial bake of the pastry alone helps it to achieve its foundational puff and crispness. After this, the sautéed mushrooms are scattered evenly over the pastry, leaving the elegant border exposed. The final stage of baking allows the crust to deepen to a rich golden hue and the mushrooms to warm through. Then, the magic happens when the trio of cheeses—Fontina, Asiago, and Pecorino-Romano—are generously sprinkled over the mushroom layer. The tart goes back into the oven just long enough for the cheeses to melt into a bubbly, golden blanket, creating an irresistible aroma and a mouthwatering finish. The combination of creamy Fontina, sharp Asiago, and tangy Pecorino-Romano creates a symphony of flavors that perfectly complements the savory mushrooms and flaky pastry.
Once out of the oven, allowing the tart to cool briefly on a rack is important. This allows the pastry to firm up slightly and the molten cheese to set, making it easier to slice and serve cleanly. This beautiful tart is incredibly versatile: serve it warm as an impressive appetizer at your next gathering, a delightful side dish to a roasted chicken or pork, or as a light and flavorful main course paired with a fresh green salad. Its sophisticated appearance belies its relatively simple preparation, making it a perfect dish for entertaining or a special weeknight treat. The rich, earthy flavors of the mushrooms, enhanced by garlic and herbs, and bound by the luxurious blend of cheeses, all encased in a buttery, flaky puff pastry, truly make this a culinary masterpiece.
So, whether you’re a fellow mushroom enthusiast or simply looking for an elegant yet easy recipe to impress, this Mushroom, Fontina, and Asiago Puff Pastry Tart is an absolute must-try. Its layers of flavor and delightful textures promise a memorable dining experience. Prepare to add this recipe to your regular rotation!
Mushroom Tart with Fontina and Asiago Cheese
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Roz
Prep Time: 0 hours
Additional Time: 0 hours
Cook Time: 0 hours
Total Time: 0 hours
Ingredients
Units
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For the mushrooms
- 1 Tbsp. olive oil
- 2 – 3 Tbsp. butter
- 1 lb. mixed fresh mushrooms, wiped clean, trimmed and sliced 1/4″ thick
- 4 cloves garlic, minced (I doubled this from 2 cloves)
- Freshly ground sea salt and black pepper
- 4 Tbsp. chopped, fresh Italian parsley (I doubled this from 2 Tbsp.)
- Chopped fresh herbs: chives, oregano, thyme (or your favorite dried Italian blend)
For the tart
- 1 sheet frozen puff pastry, left out to thaw for about 45 minutes
- Flour to dust a wooden board or surface
- 1 egg, beaten
- 1/2 cup grated Fontina cheese
- 1/4 cup grated Asiago cheese (my addition)
- 1/4 cup grated Pecorino Romano cheese (my addition)
Instructions
Prepare the sauteed mushrooms
- Pre-heat the oven to 425 degrees F.
- Heat the olive oil and butter in a large saute pan over medium heat until butter foams.
- Add garlic and mushrooms.
- Sprinkle with 1/2 tsp. sea salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 – 3 minutes.
- Increase heat to medium-high so that you hear a steady sizzle; stir occasionally.
- In about 5 minutes, when liquid evaporates and mushrooms begin to brown, give just an occasional sweep with the spoon (about once a minute) to let the mushrooms brown nicely, cooking them another 2 – 4 minutes.
- Resist desire to stir to often.
- Turn off heat and toss in the parsley and pepper to taste, adding more salt if needed.
- Add other herbs.
- Set aside to cool.
Prepare the tart
- Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
- Position a rack on the bottom rack of the oven at 425 degrees F.
- Lightly dust work area with flour.
- Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16″ thick.
- Slide it onto a baking sheet lined with parchment paper.
- With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
- With a pastry bush, brush the beaten egg over the border only (you won’t need all of it, so fry it up and either eat it or give to your puppies like I did).
- Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.
- Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
- Bake until the crust border is puffed and deeply golden brown, about 10 minutes.
- Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 5 minutes.
- Let cool briefly on a rack.
- Slide tart off of the pan and parchment paper.
- Slice and serve.
An assortment of gourmet blend mushrooms, ready for sautéing.
The mushrooms after an awesome sauté in butter, olive oil, garlic, and fresh herbs!