Sometimes each of us goes on some sort of binge with one or two types of food or ingredients.  Currently for me, I’ve just had a huge weaknesses for all things fungi . . . mushrooms that is!  Plus mushrooms are in season for such a long time throughout the year.  Even a simple dish of sauteed mushrooms is enough to make me happy.  I can’t even imagine going to a steakhouse without ordering a side of sauteed in warm butter – –  ‘shrooms!  I just love the meaty, buttery taste of mushrooms either alone or included in a dish with other ingredients.
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I found this recipe in a Fine Cooking magazine special publication on breakfasts a few months ago and knew that I just had to make it.  Talk about simple and easy, and oh yes, tasty.  Of course I had a few changes to amp up the flavor a bit too!

First of all, I doubled the cheese by adding the zingy tastes of both Asiago and Pecorino-Romano cheeses to the subtleness of Fontina cheese.  What a difference this made!  I also doubled the garlic and Italian parsley . . . I mean, “why not?” 
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This was truly a delicious puff pastry tart with the adjustments that were made . . . so much flavor with a delicate and flaky puff pastry that is so light and airy.  The mushroom tart was also better after it sat for about 10 minutes.  I just loved this recipe and I know that it will have repeat performances for both family and friends as either an entree, side dish, or cut into smaller pieces for appetizers!
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Mushroom Tart with Fontina and Asiago Cheese

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Ingredients
  

For the mushrooms

  • 1 Tbsp. olive oil
  • 2 - 3 Tbsp. butter
  • 1 lb. mixed fresh mushrooms, wiped clean, trimmed and sliced 1/4" thick
  • 4 cloves garlic, minced (I doubled this from 2 cloves)
  • Freshly ground sea salt and black pepper
  • 4 Tbsp. chopped, fresh Italian parsley (I doubled this from 2 Tbsp.)
  • Chopped fresh herbs: chives, oregano, thyme (or your favorite dried Italian blend)

For the tart

  • 1 sheet frozen puff pastry, left out to thaw for about 45 minutes
  • Flour to dust a wooden board or surface
  • 1 egg, beaten
  • 1/2 cup grated Fontina cheese
  • 1/4 cup grated Asiago cheese, my addition
  • 1/4 cup grated Pecorino Romano cheese, my addition

Instructions
 

Prepare the sauteed mushrooms

  • Pre-heat the oven to 425 degrees F.
  • Heat the olive oil and butter in a large saute pan over medium heat until butter foams.
  • Add garlic and mushrooms.
  • Sprinkle with 1/2 tsp. sea salt and stir until the mushrooms start to release their moisture and begin to shrink, 2 - 3 minutes.
  • Increase heat to medium-high so that you hear a steady sizzle; stir occasionally.
  • In about 5 minutes, when liquid evaporates and mushrooms begin to brown, give just an occasional sweep with the spoon (about once a minute) to let the mushrooms brown nicely, cooking them another 2 - 4 minutes.
  • Resist desire to stir to often.
  • Turn off heat and toss in the parsley and pepper to taste, adding more salt if needed.
  • Add other herbs.
  • Set aside to cool.

Prepare the tart

  • Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
  • Position a rack on the bottom rack of the oven at 425 degrees F.
  • Lightly dust work area with flour.
  • Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16" thick.
  • Slide it onto a baking sheet lined with parchment paper.
  • With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
  • With a pastry bush, brush the beaten egg over the border only (you won't need all of it, so fry it up and either eat it or give to your puppies like I did).
  • Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.
  • Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
  • Bake until the crust border is puffed and deeply golden brown, about 10 minutes.
  • Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 5 minutes.
  • Let cool briefly on a rack.
  • Slide tart off of the pan and parchment paper.
  • Slice and serve.
Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.

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An assortment of ‘gourmet blend’ mushrooms (below)
 
 

The mushrooms after an awesome saute in butter, olive oil, garlic and herbs!

A close-up peek at this gorgeous puff pastry and the mushrooms blanketed by the cheeses!
 
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Mushroom Tart with Three Cheeses on FoodistaMushroom Tart with Three Cheeses
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