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Mushroom Tart in a Puff Pastry Shell

Chef's notes

This mushroom tart is simple, elegant and delicious. Mushrooms, sherry, butter and tarragon blend together perfectly. I often include this combination to also prepare my favorite mushroom sherry side dish.

This tart includes Edam cheese because of its excellent melting qualities and slightly nutty flavors. Try it with other great melting cheeses like Fontina, Gruyere, Asiago, and others.

For convenience, the mushroom filling was made the day before and spread onto the "blind baked" shell a couple of hours before company. Topped with peeled Edam cheese, tart is heated through in time for company to enjoy with cocktails.

Although 2 pounds of mushrooms may seem excessive after shrinkage, perfect for a 10" by 15" puff pastry tart.

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Mushroom Tart in a Puff Pastry Shell

Ingredients

Tart shell

1 Puff Pastry sheet
1 egg whisked with 2 teaspoons water
Grated parmigiana cheese

Filling

2 pounds white or baby Bella mushrooms
2 garlic cloves
2 Tablespoons olive oil
1-14.4oz. can low salt chicken broth
3/4 cup sherry plus extra for brushing
2 tablespoons melted butter
7 oz. round of Edam cheese
2 teaspoons fresh tarragon or 1 teaspoon dried
Pinch salt and a couple grinds black pepper

Instructions

Roll pastry to fit in and up the sides of in a 10"x15" rimmed cookie sheet. Cover pan with parchment. Prick the surface of the pastry with a folk or Docker roller tool, place on the parchment lined pan, trimming excess if needed. Brush surface with egg wash and sprinkle with grated parmigiana cheese. Bake at 400º for about 15 minutes until richly tanned. See "Preparing Puff Pastry Shell".
Dice each mushroom roughly in 4 pieces or six if large.
Skin and core garlic cloves. Cut them in half lengthwise. Sauté in the olive oil until lightly browned and discard.
Add mushrooms, cook with medium high heat stirring until all of their liquid is released. Lightly brown mushrooms while stirring.
Add chicken broth and about half of the sherry. Cook until liquid is reduced by about 3/4. Add remaining sherry and continue cooking until liquid is mostly evaporated, lower heat.
Add butter and about 4 generous ounces of shredded Edam cheese. Stir until butter and cheese are melted and incorporated. Remove from heat. stir in tarragon, salt, and pepper; set aside.
Spread mushroom mixture onto blind baked puffed pastry. Lightly brush mushroom mixture with additional sherry. Using a potato peeler top with strips of remaining edam cheese.
Bake at 400º until heated through and cheese topping is melted. Cut and serve.

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