- 2 olive oil (or other cooking oil)
- 1 lb. mixed mushrooms, cleaned and sliced - I used baby bellas and oyster mushrooms
- 4 cloves of garlic, minced
- ½ tsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 sheet puff pastry (about 9 oz.), thawed and refrigerated until ready to use
- 1 c. grated smoked gouda cheese
- ¼ c. grated parmesan cheese
- 1 egg, mixed with 1 tablespoon water (AKA egg wash)
- Balsamic Glaze and fresh torn/chopped sage for serving (optional)
Preheat the oven to 400°F.
Heat a large pan over medium heat. Add the olive oil and sliced mushrooms. Toss the mushrooms with the oil. Cook the mushrooms on medium heat for 2 minutes, stirring constantly. They’ll start to release water after 3-6 minutes of cooking. After that, you won’t have to stir them as often.
After 15 minutes of cooking, add the minced garlic, salt, and black pepper. Stir everything together and cook for 5 more minutes. Take off the heat and transfer to a bowl or a plate to cool.
Lay the defrosted, chilled puff pastry dough on a baking sheet lined with a silicone baking mat or parchment paper. Lightly roll out with a rolling pin as needed to use the space on the pan.
Using a knife, score a border ½-inch from the edge around the whole sheet making sure not to cut through the dough. Use a fork to pierce the part of the dough that will have toppings on it. Sprinkle the puff pastry evenly with the grated smoked gouda, avoiding the edges. Spread the sautéed mushroom over the gouda. Finish with the grated parmesan cheese. Brush the edges with an egg wash.
Bake the tart in the preheated oven for 20-25 minutes or until the edges are golden brown. Remove the tart from the oven, add fresh sage and balsamic glaze if desired, and allow to cool for 5-10 minutes before slicing.
- Yields: 16 servings
- Preparation Time: 45 minutes