French Mushroom Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: French
Serves: 6-8
Ingredients
  • 4-5 cups of mushrooms (shitake, porcini*, chanterelle, white caps, etc.)
  • 4-5 cups of mushrooms (shitake, porcini*, chanterelle, white caps, etc.)
  • 1 large yellow or red onion
  • 1 large yellow or red onion
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp soy sauce
  • 1 Tbsp soy sauce
  • salt & pepper
  • salt & pepper
  • ½ tsp rosemary ground
  • ½ tsp rosemary ground
  • ½ tsp oregano
  • ½ tsp oregano
  • 1 package of Puff pastry (Pepperidge Farm is a popular one)
  • 1 package of Puff pastry (Pepperidge Farm is a popular one)
  • some soy milk
  • some soy milk
  • * I used some dried porcini mushrooms that I re-hydrated in hot water and reused the water to add extra flavor to my mushroom mixture.
Instructions
  1. Place the puff pastry in the refrigerator the night before.
  2. Mince the onions and pan-fry them in a little olive oil.
  3. Drizzle the balsamic vinegar and soy sauce on the onions and mix over medium heat. They will caramelize.
  4. When all the liquid is absorbed, pour a little water to deglaze them. Cover and lower the heat.
  5. Prepare the mushrooms by removing any dirt with a soft brush.
  6. Remove the stems and cube.
  7. Add the mushrooms to the onions and mix well. Sprinkle with salt pepper, rosemary, and oregano.
  8. Cover and lower the heat for 5 mn.
  9. Remove the cover and let most of the juice evaporate.
  10. Taste and season again if needed.
  11. Working with puff pastry
  12. In the meantime, prepare a baking sheet by lining it with parchment paper or by lightly oiling it. Turn the oven on to 350F.
  13. Open the package of puff pastry. Carefully unroll the dough. If it is too soft, put in back in the fridge until it has hardened a little.
  14. Place one sheet down on the lined baking sheet.
  15. Use the other sheet and cut small strips to create an edge all around if you want a rim around your tart. Poke holes with a fork to prevent blistering.
  16. Bake for 10m.Take it out and push the bottom down to let the heat escape.
  17. Return to the oven for another 8-10m. Watch it closely so that it doesn’t burn.
  18. Take out and let it cool off for 5-10 minutes.
  19. Spoon the mushroom mixture in the middle making sure that it is evenly spread.
  20. m before you plan to serve, bake again for 10 mn covered with aluminum foil.
  21. Remove the foil and bake for another 10mn.
  22. Serve immediately if possible.
  23. Serve with a spinach or kale salad.
Notes
Dufour Pastry Kitchen is another brand of Puff pastry that is vegan.
Recipe by Kind Cooking at https://kindcooking.com/2012/02/13/wild-mushroom-tart/