For a richer flavor, consider using a blend of wild mushrooms in addition to or in place of the portobello mushrooms. To ensure a crisp crust, pre-bake the pie shell and chill the pastry strips before assembling the tart. If you're short on time, you can skip the lattice crust and simply top the tart with the second sheet of puff pastry, making sure to vent the top to allow steam to escape. Feel free to add other vegetables to the filling, such as spinach, bell peppers, or zucchini, for added flavor and nutrition.
Meatless Mushroom Tart
-
PREP TIME25 mins
-
COOK TIME1 hrs 2 mins
-
TOTAL TIME2 hrs 27 mins
-
SERVING8 People
-
VIEWS36
Elevate your brunch or vegetarian dinner with this exquisite meatless mushroom tart. Featuring a flaky puff pastry crust and a savory mushroom and cream cheese filling, this tart is sure to impress with its rich flavors and elegant presentation. Perfect for any occasion, from casual gatherings to holiday feasts.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate38 g
-
Cholesterol68 mg
-
Fiber3 g
-
Protein10 g
-
Saturated Fat15 g
-
Sodium274 mg
-
Sugar5 g
-
Fat38 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
02
Step
0 mins
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.
03
Step
7 mins
Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
04
Step
23 hrs 30 mins
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.
05
Step
12 mins
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.
06
Step
0 mins
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.
07
Step
0 mins
Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
08
Step
52 mins
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.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Roberta Bins
Jul 1, 2025I added some garlic to the mushrooms, and it was a great addition.
Ryleigh Fisher
Apr 29, 2025The puff pastry was so flaky and perfect.
Eugenia Kreiger
Mar 19, 2025Absolutely delicious! The lattice crust looked so impressive.
Roslyn Croninbotsford
Mar 8, 2025The cream cheese makes it so creamy and rich. My family loved it!
Brooklyn Schusterschaefer
Jan 18, 2025I made mini tarts for a party, and they were a hit!
Lee Schimmel
Jan 10, 2025This recipe is a keeper!