Sherried Mushroom and Manchego Tart to Pair with Terra Vina Cabernet Franc

Apr 9, 2015

Ingredients

• 1 lb Crimini mushrooms chopped
• 1 cup shredded Manchego cheese
• ½ cup sweet onion finely chopped
• 2 TBSP olive oil
• 2-3 fresh thyme stems
• ¼ tsp garlic salt & fresh ground pepper
• 1 package frozen puff pastry
• 1 egg, beaten for egg wash
• 1 8- to 8.8-ounce container mascarpone cheese or cream cheese

Preparation

Thaw puff pastry according to package directions. Preheat oven to 400 degrees F. Heat skillet over med-high heat for a few seconds, add onion and mushrooms. Do not stir too often in order to allow mushrooms to brown. When liquid begins to dissipate, add thyme stems until mixture is browned and no longer wet. Cool for a few minutes. Roll out 1 sheet of puff pastry to approximately 9" x 13" and lay on parchment-lined baking sheet. Brush beaten egg around edges of pastry, about 1 inch wide. Spread cooled mushroom mixture on pastry, sprinkle shredded cheese over mushrooms. Roll out second sheet of pastry and lay on top of cheese. Push edges together with fingers and seal tightly with tines of a fork. Brush remaining egg wash over tart and cut vents in pastry with knife to let steam escape while baking. Bake on middle rack of oven for 20-30 minutes until puffed and brown. Remove from oven and place parchment on top of tart and place sheet pan on top of tart to slightly weigh it down while it cools, approximately 10-15 minutes before cutting.

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