Mushroom Tart: a flakey puff pastry topped with balsamic caramelized onions, sautéed garlicky mushrooms, and topped with whatever you'd like! A definite crowd-pleaser.
Now, I know what some of you are thinking…mushrooms?! I’m not really into mushroom recipes either but just TRUST me on this one. I chopped those mushrooms up really small and cooked them in garlic goodness. This mushroom tart is flaky and savory and can be topped with a variety of toppings. This appetizer with puff pastry is perfect for a mid-day snack or for a holiday party. I just made these for Thanksgiving and topped them with some seasoned ricotta...YUM! Even my fellow anti-mushroom family members enjoyed the tart.
Benefits of Mushrooms:
- They're a good source of potassium
- Contain B vitamins
- Have antioxidant and anti-inflammatory benefits
How to make this Savory Puff Pastry Tart
- We grab a puff pastry and thaw it out according to the package. I like to use these puff pastry sheets.
- Make the mushroom and onion saute.
- Cook the onions in balsamic goodness until they're caramelized.
- Sauté those chopped-up mushrooms with some garlic.
- Cool the mixture and top it on the puff pastry. Score the edges (score just means to make a slit in the puff pastry but don't cut it all the way through!). Bake it, cut it, and serve!
I topped mine with chopped spinach. If you're not vegan, we really enjoyed these with some seasoned ricotta cheese!
- Cherry Tomato Bruschetta Appetizer
- Asparagus Pasta Salad
- Apple Pie Bites
- Vegetable Samosa Puffs
- Blueberry Balsamic Cream Cheese Dip
If you loved this Mushroom Tart recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!
- 1 puff pastry sheet
- 2 tablespoon olive oil
- 1 red onion, thinly sliced
- 1 cup crimini mushrooms, chopped
- 2 tablespoon balsamic vinegar
- 3 cloves garlic, diced
- salt, to taste
- black pepper, to taste
- Pre-heat oven to 400°F.
- Thaw puff pastry according to package instructions.
- In a small pan, heat 1 tablespoon of olive oil on medium-low heat. Add the onions and cook them for about 15-20 minutes until they begin to caramelize.
- Add the second tablespoon of oil and saute the mushrooms until they begin to soften.
- Add the garlic, salt, and pepper. Saute for about 1 minute then add the balsamic vinegar. Cook until the liquid evaporates. Remove from heat.
- Unfold thawed puff pastry and score the perimeter of the puff pastry sheet about ¼ inch from the edge (score just means to make a slit in the puff pastry but don’t cut it all the way through).
- Spread onion and mushroom mixture onto the puff pastry sheet staying within the scored edges.
- Bake for about 15-20 minutes or until the puff pastry is browned.
- Once baked, cut into 9 pieces and top with chopped spinach, parsley, or even cheese crumbles!