In the ‘Quick Eats’ episode of The Urban Vegetarian, host Desiree Nielsen shows us that eating healthy doesn’t have to be boring or take lots of time. For this recipe, she reveals secrets for making appetizers on short time, whipping up a quick pastry tart full of earthy mushrooms, rich brie cheese, and tons of fresh herbs, of course!
Serves 4
Mushroom filling
Ingredients:
1 tablespoon (15 ml) almond oil
3 cups (710 ml) mixed fresh mushroom (chanterelle, porcini, oyster), cleaned, trimmed and sliced
2 shallots, chopped
2 cloves garlic, minced
1 tablespoon (15 ml) fresh thyme, chopped
Method:
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.
Mushroom-Brie Tart
Ingredients:
1 sheet frozen puff pastry, thawed
Flour, for dusting
1 egg
Mushroom filling (see above recipe)
1/3 cup (80 ml) Brie cheese, sliced
Method:
Preheat oven to 425 F (220 C).
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.
Enjoy!
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