Mushroom, Egg, Onion and Goat Cheese Tart
Serves
8
Prep Time
10 min
Cook Time
30 min
Print RecipeIngredients
- ½ cup (125 mL) soft goat cheese
- ¼ cup (60 mL) grated parmesan cheese
- and
- 2 tbsp (30 mL) grated parmesan cheese
- 2 eggs
- 1 sheet of frozen puff pastry, thawed, approximately 10x10 in (25.4 x 25.4 cm)
- 3 cups (750 mL) button mushrooms
- ⅔ cup (170 mL) onion
- 3 tbsp (45 mL) vegetable oil
- 1 tsp (5 mL) minced garlic
- ½ tsp (2.5 mL) salt
- 1 tbsp (15 mL) chopped parsley
Instructions
- Step 1
In a medium bowl, mix soft goat cheese, ¼ cup (60 mL) grated parmesan and one egg with a spatula until combined. Place in the fridge until ready to use.
- Step 2
Take the puff pastry out of the freezer and put it onto a sheet tray leaving the parchment paper underneath. Preheat oven to 415°F (213°C).
- Step 3
Cut the mushrooms and onions into ¼-in (½ cm) thick slices. Heat a large frying pan on high heat and add vegetable oil. Carefully add mushrooms to the pan and sauté until lightly browned. Add diced onions to the pan turning the heat down to medium and cook for 2 more minutes. Add minced garlic and salt and cook for one more minute. Take mixture off heat and place onto a tray allowing it to cool.
- Step 4
In a small bowl, whip remaining egg. Using a pastry brush, generously glaze the entire puff pastry sheet. Once puff pastry is glazed and thawed enough to bend it without cracking fold the pastry edges over ½ in (1 cm) on each side, creating a small border around the sheet. Glaze the border with egg wash.
- Step 5
Evenly spread the goat cheese mix inside the puff pastry border. Next, evenly spread the sauteed mushrooms and onions on top of the goat cheese mix.
- Step 6
Place pastry in preheated oven for 16-18 minutes, cooking until all sides are dark brown. Once out of oven, sprinkle the remaining 2 tbsp (30 mL) parmesan cheese and chopped parsley over tart. Cut into portions and eat warm or at room temperature.
