Wild Mushroom Tart

I made the filling as descried, but instead of puff pastry I used ½ lb pizza dough stretched to a 12” square. I baked it bare for 7 minutes in an Air Fryer Toaster Oven @ 450°, then took it out and added all the toppings. Back in the oven for 5 minutes more until the topping is lightly browned. It was good with a lot less calories.

If you want to make this healthier, make it vegan by using nutritional yeast instead of parmesan, and/or vegan versions of parmesan and diluted cream cheese (instead of crème fraîche), then put the filling on toast.

This was absolutely beautiful and the instructions are foolproof. I never knew I could make puff pastry! Try this recipe, as is, and you will be delighted with the delicious result.

I don’t think it’s a truly real puff pastry base as there isn’t quite enough folding and rolling. I think it used to be called a ‘rough puff’ pastry in my Australian childhood. I used a food processor to speedily mix butter and flour in first stage and then processed the rest of the butter very very very speedily. No creme fraiche of course but mixed Greek yogurt and a little left over double cream.

Most groceries stores near larger cities seem to stock it. Sour cream is a decent substitute or you can make your own. Combine a cup of buttermilk with a tablespoon of heavy cream in a glass jar. Let sit, loosely covered for 8-12 hours until thickened. Store in refrigerator.

Delish. I used store bought puff pastry as the base. (If you do, just remember to poke it all over prior to adding filling. Otherwise, it will balloon up while baking.) Easy peasy.

I made this a second time recently. I already had the dough (in the freezer) from the first go around. I only had button mushrooms and must say, the taste was rather dull. Definitely consider the exotic 'rooms suggested. The dough is heavenly and so easy to make.

This pastry is simple and delicious. I have used it freshly made and also from the freezer. Both were easy to work with and impressive looking. The first time I made the mushroom tart. The second time I made a filling with onion, swiss chard and feta cheese. Both were delicious!

I made this recipe just as described except with King Arthur Gluten Free flour (my partner has gluten insensitivity) for Valentine's Day, and it did NOT disappoint! The puff pastry was still incredibly flaky despite being GF, and the filling was delicious. It was all in all a relaxing and pretty easy process, and I would definitely make it again for a special occasion or any free day!

We did exactly the same--I was worried the crust wouldn't work with the King Arthur g-f flour, but it was superb! This is going to become one of our staples.

I made this tonight plus the scallops with carrot coulis for a belated Valentine’s dinner. It was super easy and quick to make and yummy. I cheated and used a store-bought puff pastry which was one of the main reasons it was quick and easy! It still was delicious too. I will make this again with various topping variations!

I’m making this now for the 5th time in the last 6 weeks. For those afraid of making dough like I was, this is so easy. I’ve made it exactly as written and it is perfectly delicious. When I’ve not had crime fracked, I’ve used sour cream. I’ve added spinach when I’ve had it it. I think almost any vegetable combo would work. The sky is the limit. This is a go to recipe for a light supper or sliced into appetizers for a party. 5 stars!

If you make the pastry ahead of time, at what point do you stop and stick it in the fridge? When it's mixed? When it's rolled out on the pan?

I’m not a fan of mushrooms but my partner loves them. To my surprise, I really this dish! I had fennel to use so I did half an onion plus a fennel bulb instead of the whole onion. I’m lactose intolerant, so instead of creme fraiche, I used vegan cream cheese with about a tablespoon of almond milk and a tiny dash of rice vinegar, which worked great (I used the Trader Joe’s brand of vegan cream cheese, which has a very mild flavor). Also used vegan Parmesan.

Used shallots instead of onions, cheated with storebought puff pastry, and when I discovered that the creme fraiche I had in the fridge had gone bad, I subbed labneh which was excellent (I might just go with labneh from now on).