Mushroom brie tart

By Desiree Nielson
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


Mushroom filling:

  • 1 tablespoon (15 milliliters) almond oil
  • 3 cups (720 milliliters) mixed fresh mushroom (chanterelle, porcini, oyster), cleaned, trimmed and sliced
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15 milliliters) fresh thyme, chopped

Mushroom-brie tart:

  • 1 sheet frozen puff pastry, thawed
  • Flour, for dusting
  • 1 egg
  • Mushroom filling (see above recipe)
  • 1/3 cup (80 milliliters) Brie cheese, sliced


Mushroom filling:

  1. Heat almond oil in a large frying pan.
  2. Add shallots, garlic and mushrooms and sauté until mushrooms are browned and shallots are translucent.
  3. Take pan off the heat and add chopped thyme.

Mushroom-brie tart:

  1. Preheat oven to 425F (220C).
  2. On a clean work surface, dust with flour and roll out the pastry sheet into a thin rectangle. Put rolled out pastry on non-stick cookie tray.
  3. Fold edges of pastry to create a border. Pierce pastry with a fork, avoiding outside border.
  4. Beat one egg in a small bowl. Use a pastry brush to brush the egg wash on pastry.
  5. Bake pastry in oven for a few minutes until it starts to puff up.
  6. Take out of oven, spread mushroom filling over top.
  7. Lay slices of Brie cheese on top, and put back in the oven just until cheese melts.
  8. Enjoy!


The Urban Vegetarian Fridays at 8:30 am ET on CTV Life Channel

Bell Media Lifestyle Specialty Terms of Use Privacy Policy