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Prep time
15 minutes
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Cook time
35 minutes
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makes
1
Author Notes
Cheesy mushroom tart with eggs. Balsamic garlic mushrooms, ultra-flaky puff pastry and a carpet of mozzarella and pecorino cheese. It’s way easier to make than you think and it comes together with just a handful of ingredients. Simple, but delish, this creamy tart ticks all the boxes.
It’s a great appetizer for your next party or a dinner for 4 when served with a side salad. Thanks to store-bought puff pastry, this tart is also fairly easy, ideal for a low-fuss meal. It’s decadent and yet perfectly functional.
We sauté the mushrooms first, then assemble the tart. This way we prevent a soggy crust, but also to add extra flavor with garlic and balsamic vinegar.
Sometimes, baking whole eggs results in overcooking, but we try to nestle them between the mushrooms, so they can slowly cook until they’re creamy. But if you like your eggs really runny, you can cook the puff pastry with cheese and mushrooms ahead, then plop the eggs onto the tart 8-10 minutes before it’s ready, depending on how you like your yolk.
If you’d like, add some cooked broccoli and top with prosciutto or smoked salmon. Garnish with whatever herbs you have on hand, use sage instead of thyme.
For mushrooms, feel free to use any variety you like most, or pick what’s available at your grocery store or your local farmer’s market. You can use a mixture of varieties or just stick with one, or use wild mushrooms for maximum flavor.
For puff pastry, make sure to buy good quality puff pastry with real butter, this will offer you a richer flavor and an ultra-flaky result. —Anna Chwistek | Serving Dumplings
Ingredients
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1
sheet puff pastry
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2
eggs
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250 grams
(9 oz) mushrooms, cut into large pieces
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60 grams
(1/2 cup) grated Pecorino
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60 grams
(1/2 cup) grated mozzarella
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160 milliliters
(3/4 cup) half-and-half
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1
shallot, finely chopped
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4
garlic cloves, minced
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3 tablespoons
olive oil
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1 tablespoon
flour
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2 tablespoons
balsamic vinegar
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1/4 teaspoon
nutmeg
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1 tablespoon
chopped fresh thyme
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salt + black pepper
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egg wash
Directions
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Preheat the oven to 200°C (400°F). Prepare a 25 cm (10 inch) tart pan.
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In a bowl, combine pecorino with mozzarella, flour and cream. Season with salt and pepper and nutmeg, stir well.
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Heat a large skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil, salt and pepper. The mushrooms will start to brown, now add garlic and shallot, sauté until fragrant, for 2 minutes. Stir in balsamic vinegar and thyme. Set aside.
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Carefully drape the puff pastry onto baking paper in the prepared pan. Press the dough into the corners of the pan using your fingers, don’t trim off the edges. Prick the bottom with a fork, spread the cheese mixture and top with mushrooms. Make sure there is a concave space where you can drop the eggs in. Crack eggs between the mushrooms. Season with thyme, salt and black pepper.
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Gently, loosely lay the pastry down over the filling, repeat all around. Whisk the egg and milk in a small dish and gently dab over the pastry crust with a brush.
Bake for 30-35 minutes until golden. If you like your eggs runny, add them 8-10 minutes before the tart is ready, or until the egg whites are set. Serve!
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