This Mushroom Tart puff pastry is very easy to make, looks irresistible and it tastes delicious.
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.