As temperatures decrease and market stalls become less vibrant, vegetarians often seek hearty meal alternatives. The versatile mushroom serves as a solution, offering umami flavors reminiscent of meat dishes. From familiar grocery store varieties to exotic maitake mushrooms, their rich taste can elevate simple dishes into winter favorites.
This article presents a delightful recipe for a mushroom and chives tart, complementing a crisp salad beautifully. This tart, reminiscent of a spring asparagus version, provides a straightforward yet impressive presentation, making it ideal for cold evenings.
Gathering the ingredients
Before beginning the cooking process, prepare the necessary ingredients. You will need:
- 3 tablespoons ofolive oil, plus additional for cooking
- 20 ounces of mixed mushrooms (such as baby Bellas, shiitake, and oyster), finely chopped
- 1 sliced yellow onion
- 1 clove of garlic, minced
- 1 package (14 ounces) of thawed frozenpuff pastry
- 1 whisked egg
- 1/2 cup ofricottaor crème fraîche
- 2 tablespoons of chopped chives
- 1/4 cup of freshly gratedParmesan cheese
Preparing the tart
Preheat your oven to 400°F (200°C). In a large skillet, heat the olive oil over medium heat. Add the finely chopped mushrooms, seasoning them with kosher salt and pepper. Cook the mushrooms until they release most of their moisture, stirring occasionally. They may appear crowded in the pan; however, they will significantly shrink as they cook.
Once well-cooked, push the mushrooms to the edges of the skillet. Add the sliced onion and minced garlic to the center, adding more olive oil if necessary to prevent sticking. Sauté for about three minutes, ensuring the garlic does not burn.
Working with puff pastry
While the mushrooms and onions cook, roll out the thawed puff pastry on a floured surface. Carefully transfer it to a parchment-lined baking sheet. Using a sharp knife, score a rectangle in the center, leaving about a one-inch border; this will allow the edges to puff up beautifully during baking.
Brush the pastry perimeter with the whisked egg for a golden finish. In a separate bowl, combine the ricotta or crème fraîche with chopped chives, any remaining egg, and seasoning. Spread this creamy mixture within the scored rectangle of the pastry.
Assembling and baking
Evenly distribute the mushroom and onion mixture over the creamy layer, and sprinkle grated Parmesan on top. Place the tart in the preheated oven and bake for approximately 20 to 25 minutes. It is ready when the pastry is golden brown and puffed, and the mushroom topping appears slightly shriveled.
After baking, remove the tart from the oven and allow it to cool slightly before serving. This dish can be enjoyed warm or at room temperature, making it a versatile addition to any winter menu.
In addition to this mushroom tart, consider trying a squash ricotta tart or exploring other simple winter recipes that highlight seasonal ingredients. These meals not only nourish but also provide comfort during colder months, reminding us of the joy of cooking and sharing food with loved ones.
