Puff pastry tart with mushrooms and apple and brie toppings.
MarieGlobetrotter
- Serves
- 4-6
- Prep Time
- 45 Minutes
- Cook Time
- 20 Minutes
I think this is quite good for the upcoming fall. My mother showed me this recipe. She lives in France and uses creme fraîche, for which there is not an exact substitute in North America. But sour cream comes close to it. The quantity of mushroom can very, depending on the amount of puff pastry you are using. But the point is not to gully cover the down. More a pizza with lots of mushrooms. The apple topping brings some crunch to the softness of the dough and dairy products.
Ingredients
Topping
- 1 apple, Honeycrisp
- 1 small lemon
- 2 tablespoon olive oil
- 5 sprig parsley
- 5 sprig savory
- salt and pepper
Tart
- 100 gram creme fraiche/sour cream
- 150 gram Greek yogurt
- 200g gram Button mushrooms
- 200g gram Chanterelles
- 150g Porcini mushroom
- Salt and pepper
- 2-3 tablespoon olive oil
- 1 small red or yellow onion
- 70 gram brie
- 4-5 Basil leaves
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Directions
Instructions
- Step 1
Preheat oven to 400 F
- Step 2
Peel the onion and cut into thin slices.
- Step 3
Stir together crème fraîche, Greek yogurt, salt and pepper. Add 1 tbsp of olive oil
- Step 4
Wash all the mushrooms and cut them into 1/4 Inch. Spread out all the mushrooms and onion slices on the dough. Season with salt and pepper. Top with crumbled brie and olive oil.
- Step 5
Bake for 15-18 minutes on 400 F until the dough is golden and mushrooms cooked.
- Step 6
In the meantime, make the topping: wash the lemon well. Keep 2 tsp of the lemon zest and 3 tbsp of the juice. Peel the apple and cut into very fine cubes. Combine apple, lemon zest and lemon juice. Hack the parsley and savory leaves. Stir together.
- Step 7
Once the tart is baked, add the apple topping and fresh basil. Serve warm.