Not long ago, Amanda from High Heels to Hot Wheels was visiting Rosemary Beach, Florida on 30-A with her adorable family. Amanda is one of my blogging friends who lives in Nashville, and celebrates her family and love of food on her website, but today is a guest blogger on 30A EATS! A bean counter by day, Amanda also loves to garden, throw parties, and is a contributor to Nashville Lifestyles Magazine. Enjoy!

Wild Mushroom Tart by: High Heels to Hot Wheels

When we were in Rosemary Beach, I experienced a little piece of Heaven at Onano Neighborhood Cafe that came in the form of the most delectable mushroom tart.  Those of you who know me know that I tend to be prone to a little food guilt when it comes to eating something that is most likely loaded down with butter and fattening cheeses, especially when I have to get in a bathing suit on vacation, but in the case of this palette-pleasing pastry there was no guilt; only a born obsession to recreate it at home, so that I could have it again and again and again and again!  Since then, I have made several runs at it, and they all came up a close third or fourth, but last night I finally got the close second.  Luckily for me we had a house full of people and it was eaten up immediately, so I knew I had achieved success, but not before I got my own little piece of bliss!!

Wild Mushroom Tart

Ingredients

  • Frozen Puff Pastry Sheet
  • 2 tbsp Butter (Can use a butter substitute such as Smart Balance Light)
  • 1 lb Fresh Mixed Wild Mushrooms (i.e. shitake, baby bella, button, oyster, crimini)
  • 2 tsp Soy Sauce (Can use Low Sodium)
  • 1/4 cup Sour Cream
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 tbsp chopped fresh thyme
  • 1 tbsp Butter, Melted
  • 2 ounces German Butterkase Cheese, sliced (This is a buttery German-style cheese I found at Publix.)
  • 2 ounces Gruyere Cheese, sliced

Directions:

  1. Thaw pastry sheet according to directions.  In this case it was thawed at room temperature for approximately 40 minutes.
  2. Heat 2 tbsp butter over medium heat in a saute pan.  Add mushrooms and saute until tender for approximately 6-7 minutes.  While sauteeing, add soy sauce to mushrooms.
  3. Lay pastry flat on a greased cookie sheet.  Slightly fold in edges to form a border.  Brush with olive oil.
  4. Spread sour cream over the center of the tart and season with salt & black pepper.
  5. Spread mushroom mixture over sour cream.
  6. Place cheese slices evenly over mixture.
  7. Pour melted butter evenly over mixture.
  8. Sprinkle thyme leaves evely over mixture.
  9. Bake until tart crust is golden and cheese is melted for approximately 25 minutes.
  10. Slice into squares and serve.

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