You get excited when someone invites you to a house party, but you get worried when you think about what to bring? You’re not the only one, don’t panic. This Mushroom Tart puff pastry with cheese and courgette tastes delicious and is very easy to make. Doesn’t it look irresistible?
I guess you have tried ham and cheese tart with puffy pastry so why not to try something new this time. Puffy pastry offers so many options that is a good idea to keep a couple of sheets in your freezer. We’ll add some zucchini because it goes really well with mushrooms and then the eggs give it and extra moisture.Your friends will eat it all and think you have spent the whole day in the kitchen making this beautiful puff pastry. Don’t feel bad, you wanted to surprise them and you did it, but without stressing out.
I hope you guys love this tart with puff pastry as much as I do! It’s:
Don’t forget to make the middle slits on the pastry. It’ll help the steam to escape so the tart doesn’t puffy as a balloon. It’ll be crispy, airy and beautilful!
How did it turn out for you? Leave your comments and any ideas below. I look forward to seeing your pictures on Instagram with the hasgtag #shoothecook! See you soon.
This Mushroom Tart puff pastry is very easy to make, looks irresistible and it tastes delicious.
- 1 sheet puffy pastry (frozen or fresh)
- 1 medium courgette, thickly sliced
- 3 small shallot or 1 medium onion, finely chopped
- 2 eggs
- 200 g portobello mushrooms, thickly sliced
- 3/4 cup white wine
- 50 g grated cheese (more or less to taste)
- Olive oil and salt
Heat the oil in a saucepan over medium heat. Add the onion and sauté until onion is almost translucent, about 3'. Add the courgette and cook for further 10'. Pour in beaten eggs and cheese, stir well for 1-2'. Adjust seasoning to taste.
In another saucepan, heat 1 Tbsp olive oil over a medium heat. Add mushrooms, season to taste and cook for 5' or until soften and golden. Then add the white wine and allow to evaporate.
Preheat the oven to 200º
Cut the pastry sheet in two parts to do a small one, but if you want to make a big pastry use two sheets of pastry. Take the sheet that you are putting as a cover and with a sharp knife do some fine cuts in the centre, 8-10cm long. It'll make your pastry look beautiful.
Spread the zucchini mixture well on the other pastry sheet, remind to leave 1-2cm border around the pastry edge. Place mushrooms on top and cover it with the other sheet (the one with the cuts). To avoid the pastry to open in the oven, press with a folk the edges, that also leave a beautiful pattern to your pastry.
Brush the surface with the egg wash, sprinkle some sesame seeds and sunflower seeds.
Bake for 30' or until pastry is puffy and golden. Check the pastry package instructions, baking time could be different.
Now the difficult part, you can't touch it until the house party starts, difficult? I know it's irresistible.
So pretty! So delicate! So tasty!
*I recommend you to use a good pastry, because it is the most important ingredient if you want to get a crispy and delicious pie. You can buy fresh or frozen puffy pastry. If you choose the second one make sure to take it out from the freezer and leave it to defrost.
*Can't find sesame seeds or sunflower seed, add some herbs like Provence herbs or dry oregano, it will make it.
FOTO TRUCOS PARA ESTA RECETA
This pie looks stunning, besides the cuts that we made create a beautiful pattern. You can take photos of a small piece, show the interior of the pastry and also get close to capture its light and delicate texture. It is a recipe to grab you camera and start shooting like crazy. You do not need many props, just play around with the dish and you will get some fantastic pictures.
I hope you like it and if you have tried any other mixture for your puffy pastry please share it with me, as you can see this savoury pastries drive me crazy. I look forward to your recipes, I’m the one on charge of puffy pastries now so I need new ideas for the next house party.