I’ve always been a huge mushroom lover, but for some reason, I haven’t cooked with them much in the past year. I have no idea why because they’re AMAZING and so flavorful. This tart is making me want to put them in everything. I think I’ve been having a moment with too many brussels and sweet potatoes, so I’ve forgotten about some of my favorite veggies! It’s time to switch things up. This tart is only SIX ingredients and it tastes so fancy and sophisticated! Thanks to our friend, puff pastry.
This stuff comes frozen and already made, but huge kudos to you if you have the bravery to make your own puff pastry. My mom used to make it from scratch when I was a kid..I have no idea how she had the time!
Honestly, the frozen store bought stuff is so good and will save you hours in the kitchen.
Another one of my favorite ingredients that I need to use more of is a star in this recipe. Mascarpone. It’s basically an Italian cream cheese that makes everything luxuriously creamy and delicious. I love adding it to pastas and crostini, and any sauce that I want to add richness to, without adding cream.
I also love it in this pasta.
This bakes up in just about thirty minutes, and it’s SO delicious right out of the oven, but can be eaten at room temperature too! It’s one of those apps that can be made ahead of time, and you don’t have to worry about it sitting out. It’s just as delicious an hour or two later!
Baby portobello mushrooms, or creminis, are what I used here. They’re my favorite. They’re more flavorful than the little white mushrooms, but not as earthy as a grown-up portobello. I do love those too though! The mushrooms are paired together with sautéed onions, garlic, and thyme. And mascarpone of course! Sometimes the simplest combinations are the best.
This totally belongs on your appetizer spread for Thursday! Along with this.
Tell me what apps you’re making! And everything on your T-giving menu for that matter. I love hearing about other people’s menus.
- 24 ounces cremini (baby portobello) mushrooms, diced
- ½ of a medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 ounces mascarpone cheese
- 4 tablespoons grated parmesan cheese, divided, plus extra for serving
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme, plus extra for serving
- 1 sheet puff pastry, thawed
- salt and pepper
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- Heat a skillet over medium/high heat. Add olive oil, onion, and garlic. Sauté for 5 minutes or until softened.
- Add mushrooms and sauté for an additional 10 minutes, until all liquid has been evaporated and mushrooms start getting golden around the edges.
- Stir in the marscapone cheese and two tablespoons of the parmesan until melted and creamy. Stir in the thyme and season with salt and pepper.
- Place thawed pastry dough on the parchment lined baking sheet and crimp the edges, folding them in slightly to create a small "crust".
- Evenly top with the mushroom mixture, and sprinkle with the remaining two tablespoons of parmesan.
- Bake for 30-35 minutes, or until the pastry is golden and puffy.
- Let cool for a few minutes before slicing.
- Sprinkle with extra parm and thyme and serve!