Best 2 Shiitake Roasted Red Pepper Puff Pastry Tart Recipes

Shiitake roasted red pepper puff pastry tart is a delectable savory dish that combines the earthy flavor of shiitake mushrooms with the sweetness of roasted red peppers, all enveloped in a flaky, buttery puff pastry crust. This elegant and versatile tart is perfect for any occasion, whether it's a casual brunch, a special dinner party, or a simple weeknight meal. With just a few basic ingredients and a little bit of time, you can create a stunning dish that is sure to impress your friends and family.

Here are our top 2 tried and tested recipes!

SHIITAKE & ROASTED RED PEPPER PUFF PASTRY TART RECIPE - (4.6/5)

Shiitake & Roasted Red Pepper Puff Pastry Tart Recipe - (4.6/5) image

Provided by John_Merillat

Number Of Ingredients 9

Ingredients

1 (9-ounce) sheet frozen puff pastry, thawed
1 large egg
2 tablespoons unsalted butter
3 cups (8-ounces) shiitake mushrooms, stemmed and coarsely chopped
Kosher salt and freshly ground black pepper to taste
1/3 cup (4-ounces) jarred roasted red peppers, patted dry and coarsely chopped
1 1/2 cups (4-ounces) Gruyère, coarsely grated
1 tablespoon finely chopped fresh tarragon, plus 1 teaspoon
3 tablespoons almonds, sliced

Steps:

Position a rack in the center of the oven and heat the oven to 400°F. Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets. Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly. Add the mushrooms, red peppers, cheese, 1 tablespoon of the tarragon, and 1/2 teaspoon pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 teaspoon tarragon. Cool slightly before serving.

SHIITAKE AND EGG TART

Shiitake and Egg Tart image

Eggs aren't just for breakfast. Make this mushroom and egg tart dinner and break out of your meat-and-potatoes rut once and for all.

Provided by Martha Stewart

Categories Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

Ingredients

All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
3/4 pound shiitake mushrooms, stemmed and large ones halved
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Coarse salt and ground pepper
6 large eggs
Grated Parmesan, for serving

Steps:

On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet (trim parchment to fit, if necessary). With a sharp knife, score a 1/2-inch border around edges. With a fork, prick pastry all over inside border. Refrigerate 20 minutes.
Preheat oven to 375 degrees. In a large skillet, melt butter over medium. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
Bake puff pastry until light golden, about 15 minutes. Remove from oven and top with mushroom mixture, staying within border. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set but yolks are still runny, about 10 minutes. To serve, sprinkle with tarragon and Parmesan and cut into 6 squares.

Nutrition Facts : Calories 375 g, Fat 25 g, Fiber 2 g, Protein 11 g, SaturatedFat 6 g

Tips:

Use fresh ingredients: Fresh shiitake mushrooms and red peppers will give your tart the best flavor.
Roast the vegetables before adding them to the tart: Roasting the vegetables will caramelize them and bring out their natural sweetness.
Use a good quality puff pastry: The puff pastry is the base of the tart, so it's important to use a good quality one.
Don't overfill the tart: The tart should be filled, but not so full that it's overflowing.
Bake the tart until the puff pastry is golden brown and the filling is bubbling: This will ensure that the tart is cooked through.

Conclusion:

This shiitake roasted red pepper puff pastry tart is a delicious and easy-to-make meal. It's perfect for a light lunch or dinner, and it's also a great appetizer. The tart is packed with flavor, thanks to the roasted vegetables and the creamy goat cheese. The puff pastry crust is flaky and golden brown, and it pairs perfectly with the filling. This tart is sure to be a hit with everyone who tries it.