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
- 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
- Thaw pastry sheet according to directions. In this case it was thawed at room temperature for approximately 40 minutes.
- 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.
- Lay pastry flat on a greased cookie sheet. Slightly fold in edges to form a border. Brush with olive oil.
- Spread sour cream over the center of the tart and season with salt & black pepper.
- Spread mushroom mixture over sour cream.
- Place cheese slices evenly over mixture.
- Pour melted butter evenly over mixture.
- Sprinkle thyme leaves evely over mixture.
- Bake until tart crust is golden and cheese is melted for approximately 25 minutes.
- Slice into squares and serve.