San Diego, California News Station - KFMB Channel 8 - cbs8.comThe Dish with Anita: Mushroom tart or mini tarts

The Dish with Anita: Mushroom tart or mini tarts

SAN DIEGO (CBS 8) - This recipe for mushroom tarts is an old favorite of mine; it can be prepped and frozen for up to one month then thawed and baked. You can make this as a large tart or mini tarts. I usually serve this as an appetizer, but it would be great served as a first course or a light lunch with baby greens. Either way it is sure to become a favorite. Enjoy!

Ingredients:

3 tbsp of each-butter, olive oil

Large onion diced small

2 garlic cloves minced

*8 to10 cups assorted fresh mushrooms, finely chopped

1 tsp each - sea salt, fresh black pepper

2 tsp fresh thyme or 1 tsp powdered

4 tbsp fine chopped fresh flat leaf parsley, divided

1 cup fat-free Half & Half, r/t

3 eggs or just egg whites, r/t

3/4 cup Panko bread crumbs

1/2 cup plus extra each- fresh shredded Parmesan and Gruyere cheese

1 to 2 puff pastry sheets thawed

3 tbsp cream

Baking sheet

Parchment paper

Instructions:

Preheat oven to 375 degrees.

Thaw puff pastry at room temperature and place on parchment covered baking sheet. Carefully unfold pastry and gently roll out folds with a rolling pin. Score around the edges with a sharp paring knife, leaving a 1/4- to 1/2-inch border. With a fork poke holes in the middle of the pastry sheet -- this will keep the center from puffing up during baking but allow the edges to rise.

Place one tablespoon each of butter and olive oil in a large skillet and heat to medium high. Saute onions and garlic until onions are lightly caramelized. Remove and place in a large mixing bowl.

Add one tablespoon butter and olive oil to skillet, followed by half of the chopped mushrooms. Add salt, pepper, thyme and two tablespoons of the fresh chopped flat leaf parsley and sauté mixture until most of the liquid has evaporated. Place in mixing bowl with onion/garlic.

Using the last of the butter and olive oil, repeat this step with the remaining mushrooms. Once the last of the mushrooms has been added to the bowl, in a small bowl beat eggs and Half & Half together. Add to mushroom mixture along with bread crumbs and cheeses, and stir to combine. Spoon mixture onto prepared pastry sheet and top with remaining parsley and extra cheese. Brush edges with cream.

Bake in a 375 degree preheated oven for 20 minutes, or until edges are golden brown. Serve hot or room temperature.

Cooking Tips:

* For mini tarts, cut pastry with a round or square 3- to 4-inch cookie cutter, score edges the same way you would for the large version, poke holes in center of each pastry, fill and brush edges with cream and bake until golden brown.

*The mushrooms will shrink considerably during cooking, so you might need a little extra.