Wild Mushroom Tart
with Swiss Cheese and Chives
This side is just as elegant as it is effortless. Flaky puff pastry cradles flavourful mushrooms and melty swiss cheese for a delectable and savoury treat.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Puff Pastry
(Contains Gluten, Soy)
227 g
Cremini Mushrooms
200 g
Mixed Mushrooms
6 g
Garlic
7 g
Chives
113 g
Onion, chopped
113 g
Swiss Cheese
(Contains Milk)
1 unit
Vegetable Broth Concentrate
2 tbsp
Unsalted Butter
(Contains Milk)
Not included in your delivery
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
This is the 6 person recipe. Start this recipe at the 25min mark.
Before starting, preheat the oven to 425°F. Wash and dry all produce. While seasoned beef stands at room temperature for 1 hr, thinly slice mushrooms. Thinly slice chives. Peel, then mince or grate 2 cloves of garlic.
Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter, then onions and mushrooms. Cook, stirring occasionally, until mushrooms have softened and liquid is absorbed, 8-10 min. Add garlic and vegetable broth concentrate. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Remove pan from the heat and set aside while you prepare the pastry.
Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around the pastry. (NOTE: Make sure not to cut all the way through!)
Sprinkle Swiss cheese over the centre of the pastry, avoiding the border. Arrange the mushrooms over the cheese in an even layer.
Bake tart in the middle of the oven, until pastry is golden-brown and cooked through, 24-26 min.
Cut the tart into 12 squares. Transfer to a platter and serve warm or at room temperature. Sprinkle 1 tbsp chives over top. (NOTE: You will use the remaining chives for the zesty horseradish sauce and mashed potatoes.)
