I’m Mardi from eat. live. travel. write. and I’m excited to be here sharing a dish inspired by my recent travels to France. Travelling around the wine-growing regions surrounding Bordeaux, we stopped into a small town in search of lunch. The only thing that seemed to be open was a “Maison du Vin” which had a tiny restaurant with just a handful of tables attached to it. The menu looked promising with everything “fait maison” (made in-house) and some regional specialties on offer. We were travelling with a vegetarian friend so were excited to see an actual vegetarian offering on the menu – a “Croustillant de Champignons à la Crème de Thym” which we figured was some sort of pastry filled with mushrooms and cream. What could possibly be bad about that, right? When it came out, it was a little fancier – a kind of deconstructed tartlet which was absolutely scrumptious. I made a note to try to recreate this at home and it’s one of the first dishes I set to making once I was back in my kitchen!
I’ve gone the traditional tart route with this recipe as it makes it very do-able even for a weeknight. It comes together in no time and makes a lovely light dinner paired with a green salad or you could cut it into smaller pieces and serve as an hors d’oeuvre at a party. Either way, it’s so very good!
Creamy mushroom and thyme tart
Prep time: 20 minutes | Cook time: 30-35 minutes
1 roll puff pastry (mine was 25cm x 25cm), thawed but still cool
2 tablespoons olive oil
2 shallots, minced
1 clove garlic, minced
approx. 1 teaspoon fresh thyme leaves plus more for garnish
100g white button mushrooms, thinly sliced
100g cream cheese, softened
1 egg, lightly beaten
1. Pre-heat the oven to 400˚F.
2. Heat the oil in a heavy skillet over medium-high heat.
3. Add the shallots and garlic and cook over medium heat until fragrant and translucent (you don’t want them to colour at all), approximately 5 minutes.
4. Add the thyme and mushrooms and cook down until the mushrooms have released most of their liquid.
5. turn the heat down to low and add the cream cheese. Use a wooden spoon to stir until it’s fully melted and the mixture looks like a creamy sauce. Remove from the heat and set aside.
5. Roll the puff pastry out and place on a baking tray lined with parchment paper. Fold in the edges of the pastry approximately 3cm and press them down all along the edges with the tines of a fork.
6. Brush the edges with the egg wash them pile the mushroom mixture on top of the pastry, making sure to keep inside the borders.
7. Bake at 400˚F for 30-35 minutes until the edges are golden brown and the mixture has puffed up in the middle.
8. Remove from the oven and allow to cool slightly before slicing and serving.
Serves 2 as a main course or can be cut up into smaller squares to make 16 hors d’oeuvres
Such an impressive tart is great to have on hand! Whether you're entertaining, or simply entertaining your own cravings, this light treat is one recipe you won't want to forget. A big thanks to Mardi for sharing her travel-inspired meal.
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