Mushroom Duxelles Tart

• 1 sheet puff pastry, thawed
• 12 oz mushrooms, finely chopped
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste
• 1/2 cup heavy cream
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Roll out puff pastry and press into a 9-inch tart pan with removable bottom.
3. 3 In a skillet, heat olive oil and butter over medium heat. Sauté onion until translucent.
4. 4 Add mushrooms, garlic, thyme, and a pinch of salt and pepper. Cook until mushrooms are tender and liquid has evaporated.
5. 5 Stir in parsley and remove from heat.
6. 6 In a bowl, whisk together eggs and heavy cream. Season with salt and pepper.
7. 7 Spread mushroom mixture evenly over pastry. Pour egg mixture over mushrooms.
8. 8 Sprinkle Parmesan cheese on top.
9. 9 Bake for 30 minutes or until crust is golden and filling is set.
10. 10 Let cool slightly before removing from pan.

Equipment

• 9-inch tart pan with removable bottom
• skillet
• mixing bowl

Variations

• Add a layer of caramelized onions for extra sweetness
• Top with crumbled goat cheese for a tangy twist

Substitutions

• If you don’t have thyme, use marjoram or oregano.
• Substitute heavy cream with half-and-half for a lighter option.

Pairings

• Mixed greens salad
• Roasted vegetables

Nutrition

Tips

• For a gluten-free option, ensure your puff pastry is gluten-free.
• You can prepare the tart up to the baking stage and refrigerate for up to 2 hours.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat at 350°F until warmed through.

Serving Suggestions

• Serve with a side mixed greens salad
• Pair with a glass of Chardonnay

FAQ