The first time I posted this recipe it was a BIG hit. I had loads of new visitors to the site and some were even kind enough to leave a comment when they stopped by.
I think the post owes its success to just one thing, and it might be somewhat surprising for a cookery blog – I admitted that sometimes I use store bought puff pastry. Some of you will be horrified by this, but to be honest, I don’t care!
As a food blogger, people often expect you to cook overly complicated poncey food, and sometimes I do! But more often than not I am cooking simple and honest food that I know my friends and family are going to like. Often this kind of laid back cooking doesn’t make it on to the blog. BUT I think it’s important to share with you that sometimes I too just want to reach in the cupboard and rustle up something that is quick, simple and tastes GOOD!
My Mushroom Tart can be made with store bought puff pastry or the home made kind. It really comes down to how much time you have to hang about in the kitchen.
Because we often make this mid-week when the two of us have been hard at work all day, we also make this Mushroom and Walnut Tart using our favourite mushroom patê. Sure we could whizz up our own, and we have a fair few times, but pick your favourite pack and use that instead. There’s no judgement here.
Buttery pastry, rich and creamy mushrooms with crunchy walnuts makes for a well rounded tart that can be served alongside salad or wild rice to make for a quick and easy dinner.
The mushroom and walnut tart is incredibly versatile so you can use your favourite nuts and mushrooms (I recommend walnuts alongside chestnut mushrooms but we often swap them for hazelnuts and wild mushrooms). Pre-cooked chestnuts also make a fantastic addition as does broccoli! One of our favourite ways to jazz up this mushroom tart is to finely chop the head of a broccoli and to sprinkle it over the tart in the last 10 minutes of cooking.
- 500g puff pastry
- 100g shiitake pate
- 300g chestnut mushrooms
- 1 small white onion
- 50g chopped walnuts
- Tablespoon chopped parsley
- Roll out the puff pastry until a few millimetres thick and place on a lightly oiled (or non-stick) baking tray.
- Using a knife, score a border of an inch around the edge and spread a thin layer of patê leaving this border clear.
- Finely chop the onion and mushroom before sprinkling over the top of the patê. Next add the chopped nuts and parsley.
- Brush the edges of the pastry with a little milk.
- Using an oil spray, lightly spray the top of the tart and place in an oven at gas mark 6 for 15-20mins or until the pastry has risen and the mushrooms cooked.
- Serve piping hot out of the oven.
Quick, easy, cheap and tasty this mushroom tart is perfect for week night dinners but can easily be tarted up for a fancy weekend meal. We often serve as one large tart, cutting our own slices from the centrepiece of the meal. However it would work just as well if you cut the pastry into individual portions first. Cut the pastry squares even smaller and you’ve transformed an evening meal into an elegant starter.
Mushrooms are such a tasty ingredient that they deserve too be the star of the show and this simple tart does just this.
Do you have any kitchen cheats that you love to use? Do you even think that puff pastry counts as cheating? I know its a controversial one…