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Wild Mushroom Tart

Wild Mushroom Tart

with Swiss Cheese and Chives

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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.

Allergens:Wheat/BléSoy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

227 g

Cremini Mushrooms

200 g

Mixed Mushrooms

6 g

Garlic

7 g

Chives

113 g

Onion, chopped

113 g

Swiss Cheese

(ContainsMilk/Lait)

1 unit

Vegetable Broth Concentrate

2 tbsp

Unsalted Butter

(ContainsMilk/Lait)

Not included in your delivery

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)879 kJ
Calories210 kcal
Fat14 g
Saturated Fat3.5 g
Carbohydrate17 g
Sugar2 g
Dietary Fiber1 g
Protein7 g
Cholesterol5 mg
Sodium260 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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!)

4

Sprinkle Swiss cheese over the centre of the pastry, avoiding the border. Arrange the mushrooms over the cheese in an even layer.

5

Bake tart in the middle of the oven, until pastry is golden-brown and cooked through, 24-26 min.

6

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.)