There’s one thing I get really excited about when I find we have it in stock (well, actually quite a few… but lets focus on this particular goodness);
mushroomsss!
the next thing I check?
Thyme.
It’s only right, the two just go hand in hand, and the smell…. mmmm… just perfection.
I could rave about it forever.
I didn’t really get into mushrooms until a few years ago (I know what you’re thinking… ‘this kid has been seriously missing out’),
but really, i’m thoroughly enjoying making up for it, in the form of this mushroom packed tart.
(plus it’s super quick and easy, so it can get in your belly quicker… you know how it is.)
Puff Pastry is just such a dream boat in this little compilation, it results in lightness and flakiness, all in the space of time your shortcrust pastry would be resting! (but lets not offend shortcrust, she’ll be probz making an appearance here soon anyway)
Combine the soft and thyme flavoured onions and mushrooms, sprinkled with creamy feta and your sorted. For life.
I love to share what I’ve whipped up with the fam bam, but unfortunately mom is allergic…. I mourn for her, I really do.
But on the brighter side, more for me and the sis… it’s bittersweet.
MUSHROOM ONION THYME PUFF PASTRY TART
(recipe adapted from Mixed Mushroom Tart @ Taste.com.au)
INGREDIENTS:
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
4 tablespoons olive oil
1 brown onion, sliced into rings
1 clove garlic, diced
200g/ 2 large flat mushrooms, sliced
200g button mushrooms, sliced
7 sprigs of fresh thyme (leaves removed and used) + more for garnish
60g feta crumbled
METHOD:
Preheat the oven to 200C and line a baking tray with baking paper.
Score 1.5cm border around the puff pastry (being careful to not cut the whole way through) then prick the inside with a fork. Brush with egg and place in the oven for around 10 minutes or until light golden and puffed.
Heat 2 tablespoons of the olive oil in a saucepan over medium heat, then add the onions and garlic, stirring until onions are translucent.
Add the mushrooms and thyme, with the additional 2 tablespoons of olive oil, cook and stir until mushrooms are tender and fragrant.
Place the mushroom and onion mixture on top of the puff pastry, and spread to be inside the border.
Cook for a further 10 minutes in the oven or until golden and puffed.
Garnish with feta and fresh thyme – and enjoy!
Hope you all have a wonderful week! And I hope at some point you get to kick back and enjoy some mushroom goodness.
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