Rustic Mushroom Tart
The perfect versatile bite for appetizers, an afternoon snack, lunch or even breakfast (just add a poached egg on top!), this vegetarian tart takes advantage of frozen puff pastry (which I always have in my freezer) as a base for umami-packed sautéed mushrooms, pecorino and my fridge staple—creamy crumbly Boursin cheese. If you don’t have Boursin, no worries, use any goat cheese you like. While you can use any fancy mushroom variety you like, keeping it simple with button mushrooms or shiitake will do just fine for this recipe.
Serves 4-6
INGREDIENTS
3 tbsp unsalted butter
1 lb. sliced mushrooms such as shiitake, button or cremini
3 garlic cloves, finely minced
½ tbsp anchovy paste
1 tbsp tamari or soy sauce
2 tbsp capers, drained and rinsed
4-5 sprigs thyme, plus more thyme leaves for garnish
1 large egg, beaten
1 package frozen puff pastry, thawed
½ cup grated pecorino
1 Boursin Garlic and Herb cheese wheel
Lemon zest, for finishing
Kosher salt and fresh ground black pepper
METHOD
Preheat oven to 400F and place rack to the lower third of the oven. Line a sheet pan with parchment and set aside.
In a large skillet over medium heat, melt butter and add mushrooms. Arrange into a single layer (as much as possible) and cook, undisturbed, for 2-3 minutes. Turn heat to medium high, then season with black pepper and add garlic, anchovy paste and capers and mix to combine. Stir in tamari and thyme sprigs and continue to sauté until mushrooms are tender and browned in spots—approximately 5 to 6 minutes total. Season with kosher salt. Remove thyme sprigs and transfer to a bowl to cool.
Unfold puff pastry and roll into a 10 x 13 rectangle, then score a ½” border around the perimeter with a sharp knife. Use a fork to prick the pastry within the border. Transfer to the prepared sheet pan and brush the border with the egg wash.
To assemble, evenly spread pecorino within the border, then crumble Boursin evenly atop. Top with mushrooms, ensuring to leave any liquid behind (a slotted spoon helps here), arranging mushrooms in an even layer within the border.
Bake for 20 minutes, or until tart is puffed and deep golden brown. Transfer to a rack to cool slightly, then transfer to serving platter, finish with lemon zest, garnish with thyme leaves, slice and serve warm or at room temperature.