Mushroom Tart with Fontina and Asiago Cheese
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.
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?”
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!
Mushroom Tart with Fontina and Asiago Cheese
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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)
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.
The mushrooms after an awesome saute in butter, olive oil, garlic and herbs!
Looks absolutely luscious. Susan
I’m in too! I’m a mushroom fan and this looks like something I could dig into! My fam isn’t really on the mushroom bandwagon though :(. What’s a girl to do? I have a great mushroom-hummus burrito I love. I wrote a post about it if your interested.
You are speaking my language here with the mushrooms as I cant get enough. This is a perfect savory tart, Roz. Love it!
I can totally make this!
I am so excited..it looks delish, thank you so much for sharing!
this looks phenomenal and something my vegetarian friends would love too!
omg, the mushrooms are rich enough.. and putting them on puff pastry? wow, what a way to go! looks so good.
What wonderful photos you took. Looks delicious.
OMG, I’m drooling! That tart is splendid and must be mighty scrumptious.
You know I’m in! I just happen to have all the ingredients except the cheese….Looks scrumptious Roz!
Oh my gosh! Looks fantastic. I’ll be trying it out this weekend.
I love mushrooms, this is gorgeous and that flakey pastry is heavenly… great photo Roz!
Your mushroom tart is so mouth watering looking! I love this.
OMG, this looks amazing!
Holy smokes this looks good!!!
YUM – this looks incredible – a perfect way to pay appropriate tribute to the wonderul mushroom. I have a good friend who can’t abide them – a feeling I am completely unable to relate to.
Holy cow…ghis tart is ABSOLUTELY stunning! I can’t stop looking at it. Yum.
OMG I love mushroom pizza . . . this is a must try!!!
Your photos are awesome . . . I still haven’t taken one that is suitable for posting.
Have an awesome weekend Roz . . . Gina
WOW oh WOW Roz I so love this one. Mushrooms YUM! I wish we could email food!!!
You won me over with this one :), ciao bella! [email protected]Meatless Meals For Meat Eaters
Oh My… I would love just one little bite.
Yummy~ Another Friday’s favorite for sure 🙂
Yesterday during “errand day,” I picked up baby bellas, fontina and asiago. I have puff pastry in the freezer. You see where I’m going with this – it’s fate!
Oh my this looks wonderful, and the flavours sound just fantastic. Plus, mushrooms are SO good for you! The photographs are really mouthwatering too. Thank you for linking up to Feed Me Tweet Me Follow Me Home! Hope to ‘see’ you again tomorrow!
Your blog is dangerously tempting! I am tickled pink by this recipe!
YUM! I have just been reading a book all about mushroom foraging so I have mushrooms on the brain and this just looks fantastic. Thanks for sharing 🙂
As the first commenter said “I’m in!” This looks great Roz. I’m a bog fan or tarts and mushrooms. This would be great with a salad or as a side dish. I like your changes to the recipe too.
Gorgeous! I’m going to make this for a neighborhood party I’m hosting next month. Hubby doesn’t like mushrooms and I can’t get enough 🙂
That looks amazing. I love mushrooms.
This looks absolutely droolworthy! And it’s not even difficult to prepare when you use storebought pastry.
Great! We love mushrooms and this is a must try! Thanks! I’m kind of confused , are you not posting new posts any longer?
Anything made with such a gorgeous mix of mushrooms gets my vote. Like that you used a lighter phyllo crust as opposed to a bread-like dough. Delicious looking tart!
Wow this tart is something I would love to try! If you have another great recipe like this, it would be great if you could share it at https://tuscookany.com/blog/ 🙂 Looking forward to your blog.