Sometimes I feel lazy. Yup. I said it. Lazy.
I don’t feel like cooking much; but I don’t feel like going out, either. I just want to sit at home with a giant glass of wine, enjoy life, and eat mushroom puff pastry tarts. What? That’s weird? hmmph.
Puff pastry is one of my favorite things. I don’t really make it myself though–remember, I’m lazy–and puff pastry is a lot of work. Instead, I buy it from the freezer section at the supermarket.
This particular recipe is quite delicious and has many different layers of flavor. I actually got the idea for this recipe last week when I made Ina Garten’s Tomato and Goat Cheese Tarts (recipe HERE).
These tarts were amazing, and the idea for the crust–or tart shell–was quite genius! I couldn’t wait to try my own version as soon as possible!
My Mushroom Puff Pastry Tart combines caramelized onions and fennel with tender mushrooms, goat cheese, and a creamy, flavorful sauce. They’re divine! …Especially paired with a fabulous glass of wine!
The idea to use mushrooms and a cream sauce as a topping stemmed from a fabulous olive oil I received in the mail last week: Devo Olive Oil Company’s Wild Mushroom and Sage Olive Oil.
I was super excited to try this oil! Devo makes some pretty cool balsamic vinegar and olive oils.
Last year I was in Branson visiting relatives, and my cousin Nikki and I did a lot of wine tasting. We also ventured to the Landing (Nikki is the manager at Bath and Body Works @ the Landing–if you’re in Branson, stop in and tell her hello!) and into Devo’s shop.
It was so neat! They had tons of vinegar and oils to sample. I probably drank 1200 calories of just olive oil! No lie. They were all so good. It was hard to choose, but Piyush and I came home with a Blackberry-Ginger Balsamic (my favorite!), Dark Chocolate Balsamic and Coconut White Balsamic.
I can’t wait to visit Branson again…and Devo will definitely be on my list of places to stop. I’m such a food-nerd.
Anyway…the Wild Mushroom and Sage oil was really nice. It lent a good flavor to my aromatics, and wasn’t too overpowering (sage can sometimes be a little overwhelming, in my opinion).
To make the tarts, I cut circles out of puff pastry–using plates as stencils.
I then traced a smaller circle inside the cut-out and poked holes in it with a fork, and tossed them in the fridge until I was ready for them.
Puff pastry involves a lot of butter, and you’ll want to keep that butter as chilled as possible. If it warms up and melts into the dough, you won’t have that gorgeous, flaky and puffy crust.
I caramelized some sliced onions and fennel using the wild mushroom and sage olive oil.
Cooked up some mushrooms and shallots, also in the wild mushroom and sage olive oil.
And I whisked together a creamy mushroom-flavored sauce.
Once all the layers to my tart were ready, I began to put everything together. This recipe seems like a lot, I know…but I promise it’s not. It’s a perfect meal for a lazy night at home.
I removed the puff pastry from the refrigerator and topped each circle with a little crumbled goat cheese.
then, tossed on the onion/fennel mixture.
And finally, topped with the mushrooms.
I baked the tarts in a oven heated to 425 degrees F for about 10 minutes, and when they were done they looked like this:
I spooned some mushroom-cream sauce over the tarts and garnished with a little extra crumbled goat cheese and chopped parsley.
These were perfect for a nice, weekend lunch; but would also make amazing appetizers! Use a smaller stencil, and you could get about 16 from one sheet of puff pastry!
On another note, want to see some of my garden’s progress? Of course you do! (haha…)