This is a fancy looking little recipe that you can serve as an appetizer to really impress your guests. They will think you spent a ton of time creating something so beautiful - but in actuality, you spent minutes! All thanks to a life saver of an ingredient you can find right in your grocer's frozen section - puff pastry. This Mushroom and Artichoke Tart is a for sure crowd pleaser!
There are tons of variations of this recipe available out there - feel free to get creative with your toppings and try new things. I absolutely LOVE the flavor of the mushrooms on this tart...so earthy and rich. My husband had never even tried a mushroom until him and I met and now the guy can't get enough of them...go figure!
Making Mushroom and Artichoke Tart
Heat a large nonstick skillet over medium high heat and add oil.
Once the oil is hot, add the mushrooms. Season mushrooms with salt and pepper and cook until mushrooms begin to soften and most of the liquid from the mushrooms has cooked out, about 10 minutes.
Lower the heat to medium and add the artichoke hearts and shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Add garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and set aside to cool.
While the mushroom mixture is cooling, combine the goat cheese, thyme, heavy cream, rosemary and pinch of salt and pepper in a food processor or blender. Pulse 2-3 times until combined.
Preheat oven to 400 degrees.
Unfold thawed puff pastry onto lightly floured surface. If two separate sheets, mend seams together to form one rectangle. Transfer to a baking sheet and slightly fold edges over to create a rim. Brush edges with egg.
Spread the goat cheese mixture over the entire surface, then evenly distribute mushroom mixture over top.
Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and sprinkle feta or parmesan over top. Slice with a pizza cutter and enjoy!
After you remove your tart from the oven, feel free to top with additional cheeses and fresh herbs to make it look extra fancy. And there you have it...an appetizer that tastes as good as it looks and is sure to impress!
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Mushroom and Artichoke Tart
Ingredients
- 2 tablespoons olive oil
- 1 pound cleaned and sliced mushrooms I like a mixture of oyster, cremini and shitake
- Salt and pepper
- ¼ cup chopped shallots about 2 large shallots
- ½ cup roughly chopped artichoke hearts
- 2 garlic cloves minced
- 8 ounces goat cheese softened
- 2 tablespoons heavy cream
- 2 sprigs rosemary needles pulled from stems
- 1 tbsp. chopped thyme
- 1 14 oz package of puff pastry thawed according to package instructions
- 1 large egg beaten
- ¼ cup crumbled feta or shredded parmesan
Instructions
- Heat a large nonstick skillet over medium high heat and add oil.
- Once the oil is hot, add the mushrooms. Season mushrooms with salt and pepper and cook until mushrooms begin to soften and most of the liquid from the mushrooms has cooked out, about 10 minutes.
- Lower the heat to medium and add the artichoke hearts and shallots. Continue cooking until the shallots have softened, about 2 to 3 minutes. Add garlic and cook an additional minute or until you can smell the garlic. Remove from the heat and set aside to cool.
- While the mushroom mixture is cooling, combine the goat cheese, thyme, heavy cream, rosemary and pinch of salt and pepper in a food processor or blender. Pulse 2-3 times until combined.
- Preheat oven to 400 degrees.
- Unfold thawed puff pastry onto lightly floured surface. If two separate sheets, mend seams together to form one rectangle. Transfer to a baking sheet and slightly fold edges over to create a rim. Brush edges with egg.
- Spread the goat cheese mixture over the entire surface, then evenly distribute mushroom mixture over top.
- Place the baking sheet on the center rack and bake for 18 to 20 minutes or until the pastry is golden brown. Remove from the oven and sprinkle feta or parmesan over top. Slice with a pizza cutter and enjoy!
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