Cheesy Mushroom Tart with Sour Cream Puff Pastry
The most delicious sour cream puff pastry that holds together a cheesy mushroom filling that is made with butter, thyme and garlic.
Servings: 6
Ingredients
Sour Cream Puff Pastry
- 2 cups white all purpose flour
- 150 g Westgold unsalted butter
- 200 ml sour cream
- 1 egg
- pinch of salt
Mushroom filling
- 300 g brown Swiss mushrooms sliced
- 1 brown onion diced
- 3 garlic cloves crushed
- 1 tbsp olive oil
- 100 g Westgold unsalted butter
- 50g cheddar cheese grated
- 30 g parmeson cheese grated
- 6 sprigs fresh thyme
- salt and pepper
Instructions
Sour cream puff pastry
- Chill a large bowl, grater and the butter in the freezer for 20 minutes before making your pastry. Combine the flour and salt into the chilled bowl and mix together with a fork. Grate the butter on the chilled grater and add to the flour. Break the butter into the flour with your fingertips until you have a pebble like crumbly texture. You can do this by pinching and rubbing the butter and flour between your fingers.
- Create a well in the centre of the flour and pour in the sour cream. Use a fork to combine the flour and sour cream until most of the flour is moist.
- Lightly dust your kitchen bench or working surface with flour and mould your dough into a rough disc shape. The dough should be firm and moist but not sticky. You want just enough moisture so the dough is barely sticking to itself If it needs more moisture slightly wet your hands when working with it or if it’s too dry, lightly dust it with flour. Using a rolling pin, roll your dough out into a thick rectangle shape. Cut the rectangle into thirds and place each piece ontop each other. Roll them into each other with the rolling pin. Repeat this step two times until the dough is smooth.
- Divide the dough into two and wrap each piece in glad wrap. You will only need half of the dough for this recipe. The dough will keep in the fridge for 2 – 3 days and in the freezer for 3 months. Leave the dough to rest for a minimum of 1 hour or ideally overnight.
Mushroom filling
- Preheat the oven to 200 degrees Celsius fan forced / 180 degrees Celsius conventional.
- On a low heat in a deep dish frying pan, bring the olive oil to heat and fry the onions and garlic for 5 minutes or until translucent and fragrant. Stir occasionally to avoid the garlic and onion from burning.
- In the same pan on the same heat, add the butter and stir through until melted. Add the mushrooms, thyme and a big pinch of salt and pepper and sauté for 10 minutes or until the mushrooms have softened. The mushrooms may need a little stir to prevent them from burning however, its best to leave them to sit in the pan so they can brown and caramelize and their moisture can evaporate. Taste for seasoning then set to the side and leave to slightly cool.
Tart assembly
- Take one disc of puff pastry dough out of the fridge. Sprinkle your kitchen bench or working surface with flour and using a rolling pin, roll the dough out to a large circle shape that is roughly 4mm thick. Roll the dough onto the rolling pin and then place it onto a pre-lined baking tray.
- Leaving a 4cm boarder around the edge of the dough, sprinkle the cheddar cheese onto the bottom of the dough. Place the mushroom filling on top of the cheese and then sprinkle the parmeson all over. Fold in the overhanging pastry, pinching the dough together to form a rustic circle shape.
- Whisk the egg and brush all parts of the dough with it. This will help create a lovely golden colour your tart bakes.
- Bake the tart for 30 minutes and then leave to rest for 15 minutes before cutting into it as this will allow the filling to set. Finish off with a sprinkling of fresh thyme.
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