MUSHROOM AND FETA TART
You won’t miss the meat in this moreish mushroom and feta tart. This is a low fuss recipe with maximum flavour. Delicious served with a glass of Pinot Noir!
The recipe produces two tarts and easily serves four to six people. You could add more variety to the meal by serving with fresh bread (I recommend sourdough or ciabatta) and butter, and adding some extra ingredients to the salad.
Square tarts work well too if you can’t be bothered stretching the pastry into a circle!
MUSHROOM AND FETA TART
You won’t miss the meat in this moreish mushroom and feta tart. This is a low fuss recipe with maximum flavour. Delicious served with a glass of Pinot Noir!
Ingredients
MUSHROOM TART
- 2 sheets frozen puff pastry (approximately 300 g)
- 2 eggs
- 150 g lite cream cheese (heaped 1/2 cup)
- 2 tsp Dijon mustard
- 400 g portobello mushrooms
- 200 g button mushrooms
- 1 red onion
- 50 g butter
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 100 g feta cheese
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 Tbsp milk
TO SERVE
- 60 g baby rocket leaves
Instructions
MAKE TARTS
Pre-heat oven to 220ºC conventional. Line two oven trays with baking paper. Get the puff pastry out of the freezer and set aside to defrost.
In a medium-sized bowl, whisk together eggs, cream cheese and dijon mustard until well blended. Season with salt and pepper.
Thinly slice mushrooms and red onion. Melt butter in an extra large pan or wok over a high heat (if you don’t have a large pan, you may want to cook mushrooms and onion in two batches). Add the mushrooms, red onion, brown sugar and balsamic vinegar and cook, stirring, for 4-5 minutes, until mushrooms and onion have softened. Set aside.
Place a pastry sheet on each oven tray, stretching the sheets a little to form more of a circular shape. Pour the cream cheese mixture into the centre of each pastry sheet. It should spread out into a round, not quite to the edges of the pastry. Place the mushrooms on top, dividing evenly between the sheets, leaving a 3cm border around the edges. Crumble feta over the top and sprinkle over the thyme. Brush the edges of the pastry with milk and fold over to partially cover the filling, then brush the folded over edges with a little more milk. Bake for 20 minutes, swapping the position of the trays half-way through cooking.
SERVE
Slice tart into wedges and serve topped with baby rocket leaves.
Recipe Notes
WINE MATCH: A light, juicy Pinot Noir is an ideal pairing for this dish.
GLUTEN FREE OPTION: Replace pastry with gluten free puff pastry.
MEATY VERSION: Add 150g chopped bacon and cook with the mushrooms and onion.
BULK IT UP: This recipe makes two tarts, so serves at least four people. If you want to add more variety to the meal, serve with fresh buttered bread or add more salad ingredients to the rocket.
STORING AND REHEATING: Store tart separately from the rocket and reheat in the oven (best option) or microwave. Top with rocket leaves before serving.
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4 Comments
This tart is so moreish I wasn’t even hungry and i had a second piece as I couldn’t stand for it to get eaten by anyone else!
Hahaha, pleased to hear this one was a hit! Thanks for the review 🙂
SO beautiful!
Thank you Ralu!