Creamy Mushroom and Onion Tart

COOK TIME: 20 Min

SERVES: 4

Creamy Mushroom and Onion Tart
  • 2 sheets frozen puff pastry
  • 1 onion
  • 1 garlic clove
  • 400g, sliced Meadow Mushrooms (white button and/or portabello)
  • 1 tsp fresh or dried thyme
  • 2 Tbsp dry white wine
  • 1/2 cup light cream cheese
  • 1/3 cup cheese, finely grated
  • 1/3 cup parsley, finely chopped
  • sesame seeds to garnish, optional

Method

  1. Preheat your oven to 180°C fan-bake
  2. Using a sharp paring knife, cut your pastry into quarters. Score the pastry with a 1 cm border around the edges. Using a fork, lightly prick the squares a few times each in the centre and bake for 5 minutes.
  3. To make the filling, cook the onion, garlic, chopped mushrooms and thyme over medium heat until the mushrooms have released most of their moisture.
  4. Add the wine and continue to cook until the liquid is mostly evaporated.
  5. Take off the heat and stir in the cream cheese until smooth, then add salt and pepper to taste. Mix in the grated cheese and half of the parsley then spoon the filling onto the pastry squares. Optional, sprinkle with sesame seeds.
  6. Bake for 10-15 minutes or until the puff pastry is golden brown and the tart filling is also browning.
  7. Garnish with extra parsley and serve while warm.

Recipe & image courtesy of TV3's The Cafe | The One Handed Baker

MADE WITH

White Button Mushrooms
White Button
Small Portabello Mushrooms
Small Portabello