Savory Mushroom Tart

This adorable lil mushroom tart is made with fresh thyme and garlic, and encased in rolled out frozen puff pastry (hack!). I was in the mood to experiment with a savory tart, and I had a bunch of beautiful sliced baby Bello mushrooms on hand. This can easily be made GF with GF frozen pastry. Vegan, too, by using egg substitute. Def use fresh thyme instead of dried.

Ingredients, serves 6:

4 cups sliced baby Bello mushrooms
A defrosted sheet of frozen puff pastry
2 large cloves garlic, finely chopped
3 tsp fresh thyme leaves, 2 for the mushrooms and 1 for the puff pastry
1 egg white
1 beaten egg for egg wash
1 tbsp white cooking wine
1/2 tbsp vegan butter, margarine, or butter

Oven to 350. Grease a baking sheet with parchment paper with nonstick spray. Place the pastry sheet on it to defrost.

In a large sauté pan, heat some olive oil on medium low and add the chopped garlic. The garlic burns very fast, deglaze with 2 tsp white wine as needed. When the garlic is fragrant and translucent add the mushrooms. Raise the heat to high, adding the remaining wine to deglaze again. As the mushrooms cook, add the 1/2 tbsp butter of choice and 2 tsp of the fresh thyme leaves. Add salt and pepper to taste, I’d start with 1/2 tsp salt and 1/4 tsp pepper. Sauté until the mushrooms are fully cooked and start to caramelize. Remove from heat and let cool ten min. Mushrooms contain a lot of moisture so you’ll want to release that.

Unfold and roll out the pastry with a floured rolling pin (or flour the pastry) so it’s about an inch longer on each side.
Mix the cooled mushrooms with the egg white, stirring to combine. Check seasonings. Place the mixture in the center of the pastry and spread out, leaving a couple inches of dough as a border. Fold over the border and pinch corners to seal. Be gentle with the pastry since it’s delicate. Brush the borders all around with the egg wash and sprinkle with the remaining thyme.
Bake 25 minutes in middle oven rack or until the pastry is puffed and golden, and the mushrooms are slightly puffed and set.
Cut into wedges or squares and garnish with fresh thyme stalks if desired.