Imagine flaky pastry, sliced Meadow Mushrooms that have been cooked in butter and brown sugar, and finished with feta cheese, fresh herbs and balsamic glaze. This tart is simply divine and far more simple than it looks!
I love the way that in the Mushroom Tart with Balsamic & Feta the butter and brown sugar marry together to make the most divine sweet sauce that coats the pastry and mushrooms. This combined with some herbs and a generous addition of seasoning makes for such a great combination.
For such a delicious dish, it has a surprisingly small list of ingredients. For the filling you will need butter, brown sugar, rosemary, and seasoning. Then to assemble you need some flaky puff pastry, milk for glazing, feta cheese, balsamic glaze (which you can buy from the supermarket) and fresh herbs. I used mini basil but other lovely options are parsley, basil, mint or thyme. If you don’t have rosemary you can use dried Italian herbs
How to make Mushroom Tart with Balsamic & Feta:
The choice of pan is quite important as it needs to start on the element and move to the oven. I use the pre rolled pastry sheets so a 26 cm frypan is a good size.
In the pan over a medium heat ass the butter and brown sugar and stir a little. When it is bubbling away add your mushrooms. Stir to coat the mushrooms in the lovely sugary butter. Season the mushrooms well and add the rosemary. Stir and cook for around 4 minutes. The aim is for the mushrooms to have a little colour but not be fully cooked.
When you are happy with the mushrooms, place the pastry over the top and tuck the edges under with your fingers, we are aiming for a round shape here. Brush the top with milk or you can use an egg. This gives the pastry a lovely look when it’s cooked. Place in the bottom tray of the oven that has been heated to 170 degrees fan bake.
Once it has been cooked for 25- 30 minutes and looks golden and cooked through, you are going to flip it out onto a plate. I like to use quite a flat plate so there is less margin for error., but don’t worry, you will be fine 🙂 Remember at all times the frypan will be hot as its come from the oven. Place the plate over the fry pan, and 1, 2, 3 FLIP! it over on the the serving plate. ‘
Garnish with crumbled feta cheese, a drizzle of balsamic glaze and fresh herbs.
Common questions about Mushroom Tart with Balsamic & Feta:
What can I use instead of feta? You could use parmesan cheese or goats cheese.
Can I use a different pastry? Flaky puff pastry is the best to use here.
Meadow Mushroom Tart with Feta & Balsamic Glaze
- 1 sheet puff pastry
- 1 tablespoon brown sugar
- 40 grams butter
- 300 grams sliced meadow mushrooms I used small portabellos and swiss buttons
- 50 grams feta cheese
- Balsamic glaze
- 1 tablespoon rosemary finely chopped
- 1 tablespoon of fresh herbs I used mini basil, other options are parsley, basil, thyme
- Salt and pepper
- 1 tablespoon of milk for glazing
Preheat oven to 170 degrees fan bake
In a medium sized frypan (around 26 cm) add the butter and sugar, when bubbling, add the mushrooms and stir to coat. Add rosemary. Season well with salt and pepper.
Let the mushrooms cook for around 4 minutes stirring occasionally.
Place the pastry over the pan and tuck the edges under with your fingers to seal.
Brush the pastry with milk and place into the bottom tray of the oven.
Cook for 25-30 minutes or until the pastry is golden and cooked through.
The moment of truth! Take a flat plate and place on top of the frypan, watch not to burn yourself here. Flip the pan over onto the serving plate.
Garnish your tart with crumbled feta, a drizzle of balsamic glaze and fresh herbs.
Serve with a green salad.