There is nothing wrong with using store-bought puff pastry. There, I said it. While some chefs might want to spend 6 hours folding and laminating butter into the dough, I would much rather get to the good part – eating its flaky goodness. This speedy recipe for a Mushroom Tart smothers the packaged pastry with savory caramelized shallot, woodsy wild mushrooms and fresh thyme, sharp gruyere cheese, tangy Dijon mustard, and then tops it all off with sweet and sticky Medjool dates. No one will ever know – or care – that you didn’t waste your day rolling dough.
1 tablespoon canola oil
4 ounces sliced wild mushrooms
1 shallot, minced
Salt and pepper to taste
2 sprigs fresh thyme
1 package store-bought puff pastry, rolled into a 10” by 10” square
1 tablespoon flour for dusting the pastry (if necessary)
1 tablespoon Dijon mustard
5 to 6 Medjool dates, cut into quarters
2 ounces shredded gruyere cheese
Preheat an oven to 400 degrees Fahrenheit.
Set a large saute pan over medium-high heat and add the canola oil. Saute the mushrooms until they release their moisture and turn golden brown, then sprinkle in the minced shallot and saute for an additional minute. Season the mushroom mixture with salt, pepper, and thyme leaves then turn off the heat and allow the mushrooms to cool slightly.
Place the puff pastry square on a parchment-lined sheet pan and brush the dough with a thin layer of the Dijon mustard, leaving a ½-inch border around the edge. Use a fork to thoroughly dock the center of the square, where the mustard is. Docking prevents the puff pastry from rising unevenly and displacing the toppings.
Evenly distribute the mushroom mixture over the mustard then arrange the date pieces on top. Sprinkle the tart with the shredded gruyere and bake for 20 minutes, rotating the pan halfway through the cook time. Cut into portions and serve warm.
This recipe makes four entree servings.