Mushroom Puff Pastry Tart
9 square puff pastry sheets
Ingredients for the Filling
- 400 gr. mushrooms – mixed
1-2 tablespoons of butter
Salt
grated Parmesan cheese
For the puff pastry: Place your baking paper on the counter. Arrange 4 rectangular and 1 square puff pastry sheets on it to form a large square. Cut 10 strips, about 1 finger width each, from 2 of the rectangular puff pastry sheets and place them along the edges of the large square puff pastry. Arrange these strips along the edges of the large square puff pastry sheet.
Place your puff pastry on a baking sheet, prick the bottoms with a fork to prevent them from puffing up, and brush the edges with egg yolk. Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes.
For the filling: Heat a pan over medium heat, adding olive oil. Sauté the julienned onions until caramelized. Add the thinly sliced mushrooms and stir. Add the thyme and rosemary. Once the mushrooms have released and absorbed their water, add the balsamic vinegar and butter and stir.
To assemble: Spread the prepared mushroom mixture over the puff pastry base that has just come out of the oven. Sprinkle grated Parmesan cheese on top and bake for another 5 minutes. Then remove from the oven, slice, and serve.
