MEATLESS MUSHROOM TART
This is a wonderful, savory, quiche-like pie that I use as a brunch entree and also as a vegetarian main dish to supplement my traditional Thanksgiving dinner for family and friends. It could also be altered for use as an appetizer if made using mini-tart pan. It always gets rave reviews!
Provided by Stephanie V
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 2h27m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
- Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
- Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
- Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
- Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
- Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.
Nutrition Facts : Calories 522.6 calories, Carbohydrate 38 g, Cholesterol 68 mg, Fat 37.9 g, Fiber 3.3 g, Protein 10 g, SaturatedFat 15 g, Sodium 273.6 mg, Sugar 4.6 g
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Emmie Evans
[email protected]This tart is a great way to use up leftover puff pastry. It's also a very versatile dish that can be served for breakfast, lunch, or dinner.
Kgomo Godfrey
[email protected]I'm not a vegetarian, but I really enjoy this tart. It's a delicious and satisfying dish that I would recommend to anyone.
Smrat News
[email protected]This tart is a great vegetarian option for a main course or a side dish. It's also a good way to get kids to eat their vegetables.
Uma's home
[email protected]I love this recipe! The tart is always a hit when I make it for parties or potlucks. It's also a great way to use up leftover mushrooms.
Ottilia Magadlela
[email protected]The tart was easy to make and looked beautiful, but the flavor was a bit bland. I think it needed more seasoning.
Waseem Uddin
[email protected]This tart was a bit too rich for my taste, but it was still very good. I think I would try using a lighter cheese next time.
Kaycy Carlsen
[email protected]I followed the recipe exactly and the tart came out beautifully. The only thing I would change next time is to use a different type of cheese. I used cheddar, but I think a Gruyère or Gouda would be even better.
HE Hanan
[email protected]This recipe is a keeper! The tart turned out perfectly and was absolutely delicious. I will definitely be making it again.
Adam Socar
[email protected]I made this tart for a dinner party and it was a hit! Everyone loved the unique and delicious flavor combination. The tart was also very easy to make, which is always a bonus.
ADRIANNA Estada
[email protected]This mushroom tart was a delightful surprise! The combination of mushrooms, cheese, and herbs created a rich and flavorful dish that was both satisfying and comforting. The crust was flaky and buttery, and the filling was creamy and savory. I especia