Exotic mushrooms, rich brie cheese, and fresh herbs in a quick puff pastry tart. An earthy and heavenly meal or appetizer for friends. Share the love!
Ingredients:
- 1 tablespoon (15ml) almond oil
- 2 shallots, chopped
- 2 cloves garlic, minced
- 3 cups (720ml) mixed fresh mushroom (chanterelle, porcini, oyster), cleaned, trimmed, and sliced
- 1 tablespoon (15ml) fresh thyme, chopped
- 1 sheet frozen puff pastry, thawed
- Flour, for dusting
- 1 egg
- 1/3 cup (80ml) Brie cheese, sliced
Method:
- Preheat oven to 425oF (220oC).
- Heat almond oil in a large frying pan.
- Add shallots, garlic, and mushrooms and sauté until mushrooms are browned and shallots are translucent.
- Take pan off the heat and add chopped thyme
- On a clean work surface, dust with flour, and roll out the pastry sheet into a thin rectangle. Put rolled out pastry on non-stick cookie tray.
- Fold edges of pastry to create a border. Pierce pastry with a fork, avoiding outside border.
- Beat one egg in a small bowl. Use a pastry brush to brush the egg wash on pastry.
- Bake pastry in oven for a few minutes until it starts to puff up.
- Take out of oven, spread mushroom filling over top.
- Lay slices of Brie cheese on top and put back in the oven just until cheese melts.