MUSHROOM TART WITH HERBS AND SWISS

2 tablespoons olive oil

2 tablespoons butter

1 large leek, white and light green parts chopped (about 2 cups)

6 large garlic cloves, chopped

1-pound mushrooms, rough chopped

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon fresh rosemary leaves, chopped

1 tablespoon fresh sage leaves, chopped

2 teaspoons fresh thyme leaves, divided

½ cup dry sherry

½ cup heavy cream, divided

1 sheet frozen puff pastry dough, thawed

1 cup Jarlsberg cheese, shredded (or good quality Swiss cheese)

Preheat oven to 400 degrees

Heat the oil and butter in a large deep skillet over medium high heat.  Add the leeks and garlic to the pan and cook until soft and fragrant, about 3-4 minutes.  Add the mushrooms and continue cooking for another 5-6 minutes, stirring frequently, until the mushrooms begin to lightly brown.

Add the salt, pepper, rosemary, sage, and 1 teaspoon of the thyme to the pan and cook for 2 more minutes, stirring frequently.  Add the sherry to the pan and cook, stirring, until all of the moisture is absorbed.  Add ¼ cup of the heavy cream to the pan and cook for 2 minutes more until the cream is fully absorbed.  Remove from heat.

Roll the puff pastry dough into a square approximately 14” x 14”.  Line a baking sheet with parchment paper and place the dough on top.  Brush a thin layer of the remaining heavy cream over the pastry.

Spread the mushroom mixture over the dough leaving 3” of pastry exposed all around the edges.  Top with the shredded cheese.  Fold edges of the pastry in and over the mushrooms, leaving mushrooms exposed in the center of the tart.  The dough will be rustic and overlapping around the edges of the tart which is perfect!

Brush the crust around the edges with the remaining heavy cream.  Bake for 15-20 minutes until puffed and golden brown.  Sprinkle the remaining thyme leaves over the top of the tart and garnish with a few thyme sprigs.

Cut into slices and devour!!

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