They had gorgeous, earthy morel mushrooms at my grocery store! Can you believe it?
They are my favourite mushrooms, and a wonderful sign of spring! I love them more than just about any flavour on the planet (maybe only surpassed by ginger and dark chocolate)!
The grocery store also had one of my favourite cheeses: Juliette from Salt Spring Island Cheese. The Juliette is a surface-ripened goat’s cheese made in the style of a camembert. They top it with rosemary, and it is so divine! It’s amazing for appetizers, but I thought it could work well in a main course too.
Inspired by the morels, the cheese, and the Mushroom Puff Pastry Pie I made for Christmas last year, it was time for another tart — and this time, with mushrooms and puff pastry!
Morel & Cremini Tart
Inspired by Nigel Slater’s No Fuss Puff-Pastry Vegetable Pie, Serves 6 as a main course or 12 as an accompaniment
- 1 Tbsp. butter
- 1 red onion, thinly sliced
- 100g (about 2 c.) morel mushrooms, sliced
- 228g (about 2 c.) cremini mushrooms, sliced
- 2 Tbsp. fresh thyme, chopped
- 2 Tbsp. fresh rosemary, chopped
- 50g (1/4 c.) crème fraiche
- salt & pepper, to taste
- 450g puff pastry (1 package, I use store-bought pre-rolled butter puff pastry)
- 90g (1/2 a small wheel) goat camembert (I used Juliette from Salt Spring Island Cheese), cut into 2cm (3/4″) cubes
- 1 egg, beaten
In a large pan over low heat, melt the butter and add the onion. Cook for about 10 minutes, until the onions are completely soft. Add the mushrooms and bring the heat up to medium. Cook for about 5 minutes more, until the onions are cooked through. Add the thyme, rosemary, crème fraiche, and salt & pepper.
Preheat the oven to 400F.
Grease a tart pan (bottom & sides) well with butter. Use one sheet of the puff pastry as the base, then fill with the mushroom mixture and top with the goat’s cheese.
Top with the second sheet of puff pastry, and fold over any additional pastry. Pinch the edges to seal the top and bottom of the tart.
Using a pastry brush, brush the top of the puff pastry with the beaten egg, then cut a few slits in the top of the pastry.
Bake at 400F for 25-30 minutes, until the pastry has puffed up and becomes golden brown.
Let cool for 5 minutes before cutting around the edges of the tart pan, and removing the tart from the pan. Serve warm and enjoy the decadence!