Mushroom, fetta and mint tart
This Mushroom, Fetta and Mint Tart features a flaky puff pastry base filled with earthy mushrooms, tangy feta, and a hint of mint. It's a perfect dish for brunch or as an appetizer, offering a delightful combination of flavours.
Cook time 45 min
Prep time 10 min
Ingredients:
3 sheets puff pastry1/4 cup butter
1/3 cup mushrooms
1 tsp dried oregano
2 garlic cloves
2 eggs
1/3 cup light sour cream
1/3 cup feta cheese
Mushroom, Fetta, and Mint Tart is a savory and delicious dish that combines the earthy flavor of mushrooms, the tangy taste of feta cheese, and the refreshing hint of mint. Perfect for brunch or as an appetizer, this tart is sure to impress your family or guests. Follow this recipe for a delightful, gourmet-like experience right at home.
Instructions:
Preheat your oven to 200°C (392°F). Place a baking sheet in the oven to heat up.
Roll out the puff pastry sheets on a lightly floured surface and cut them to fit your tart tin (approximately 25cm x 25cm or 10"x10"). Line the tart tin with the pastry, pressing gently into the corners, and trim any overhanging edges.
Prick the base of the pastry with a fork to prevent it from puffing up. Line the pastry with baking paper and fill with baking beans or dry rice. Blind bake the pastry in the preheated oven for about 10 minutes. After 10 minutes, remove the baking paper and weights, then bake for an additional 5 minutes or until lightly golden. Set aside to cool slightly.
In a medium frying pan, melt the butter over medium heat. Add the sliced mushrooms and cook until they start to soften and release their juices (approximately 5-7 minutes). Add the minced garlic and dried oregano, cooking for an additional 2 minutes until fragrant. Remove from the heat and set aside to cool.
In a medium bowl, whisk together the eggs and light sour cream until smooth. Season with a pinch of salt and pepper to taste.
Spread the cooked mushroom mixture evenly over the base of the baked puff pastry shell. Pour the egg and sour cream mixture over the mushrooms, ensuring an even coating. Sprinkle the crumbled feta cheese on top.
Place the tart back into the preheated oven and bake for about 25 minutes, or until the filling is set and the top is golden brown.
Allow the tart to cool for a few minutes before removing it from the tin. Garnish with fresh mint leaves if desired. Slice into portions and serve warm or at room temperature.
The Mushroom, Fetta, and Mint Tart is a wonderful dish that balances rich and refreshing flavors. Its elegant appearance and delicious taste make it an excellent choice for any meal. Enjoy baking and delighting your loved ones with this savory tart!
Mushroom, fetta and mint tart FAQ:
Bake the tart for about 25 minutes after assembling it, or until the filling is set and the top is golden brown.
The tart is done when the filling is set and the top has turned golden brown. You can also insert a knife into the center; it should come out clean.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to restore some crispness.
The recipe suggests using a tart tin that is approximately 25cm x 25cm (10" x 10"). You can use other sizes, but adjust baking times as necessary.
You can substitute the feta cheese with ricotta for a milder flavor, and the light sour cream with yogurt. Adjust seasonings accordingly.
Tips:
- To save time, you can prepare the mushroom mixture ahead of time and store it in the fridge.
- Using fresh mushrooms will give a stronger flavor compared to canned ones.
- Ensure the puff pastry is well thawed but still cold for best results when baking.
- For a crispier crust, pre-bake the puff pastry sheets slightly before adding the toppings.
- Garnish with fresh mint leaves for added flavor and presentation just before serving.
Nutrition per serving
4 ServingsCalories 1270kcal
Protein 22g
Carbohydrates 90g
Fiber 3.57g
Sugar 2.02g
Fat 90g
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