Mushroom & Fontina Puff Pastry Tart (Recipe Card)
Ingredients
- 1 sheet puff pastry, thawed
- 8 oz mushrooms, cleaned and thinly sliced
- 1 cup grated fontina cheese
- 2 tbsp olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- 1 tbsp fresh parsley, finely chopped
- 1 egg, beaten (for egg wash)
Instructions
- Cook the mushroomsHeat olive oil in a skillet over medium heat. Add mushrooms and cook until softened and lightly golden, about 6–8 minutes. Stir in garlic, salt, and pepper; cook 30 seconds more. Remove from heat.
- Prepare the pastryPreheat oven to 400°F (200°C). Place puff pastry on a parchment-lined baking sheet. Lightly score a 1-inch border around the edges, being careful not to cut all the way through.
- Egg washBrush the scored border of the puff pastry with the beaten egg. This helps create a beautifully golden, glossy edge. Optional sprinkle with sesame or everything bagel seeds. Use a fork to gently prick the center of the pastry—this helps prevent it from puffing up too much while baking.
- Assemble the tartSprinkle grated fontina evenly inside the border. Spoon the mushroom mixture over the cheese.
- BakeBake for 18–22 minutes, until the pastry is puffed and deep golden and the cheese is melted and bubbly.
- Finish & serveSprinkle with fresh parsley. Let cool slightly, then slice and serve warm or at room temperature