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Meatless Mushroom Tart
Meatless Mushroom Tart
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Prep Time:
25 minutes
Cook Time:
62 minutes
Total Time:
147 minutes
Vegetarian mushroom tart with golden, flaky puff pastry, creamy cheese, caramelized onions, and fragrant thyme.
Ingredients:
  • 1 (17.25 ounce) package frozen puff pastry, thawed according to package instructions
  • 3 tablespoons butter, melted
  • 2.5 cups chopped yellow onion
  • 8 cups portobello mushrooms, coarsely chopped
  • 2 tablespoons fresh thyme leaves, finely chopped
  • 1 (8 ounce) package cream cheese, cut into cubes, at room temperature
  • 1 large egg yolk
  • 1 tablespoon milk
Instructions:
  • Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a baking sheet.
  • Place a sheet of puff pastry in a 10-inch pie dish, allowing a 1-inch overhang over the edges. Trim the excess pastry for a clean finish.
  • Bake in a preheated oven until the pastry is just set, for 5 to 10 minutes.
  • Slice the second puff pastry sheet into 1-inch wide strips, then lay them on the baking sheet. Chill both the strips and the baked pie shell in the refrigerator for at least 30 minutes, or up to 24 hours.
  • Melt butter in a skillet over medium-high heat. Add onions and cook until soft, about 6 minutes. Add mushrooms and thyme, cook until mushrooms release juices, about 6 minutes. Stir in cream cheese until melted. Season with salt and pepper to taste.
  • Fill the pie shell with the mushroom mixture, then create a beautiful lattice pattern on top with the pastry strips. Seal the edges by folding and crimping the strips with the pie shell, ensuring a neat and even edge.
  • Combine the egg yolk and milk in a small bowl, then brush the mixture over the pie crust.
  • Bake in a preheated oven until the crust turns a beautiful golden brown and the filling is heated through, which should take about 45 minutes. Consider checking for doneness after 30 minutes. Allow the dish to cool for another 30 minutes before serving.

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