Recipe Overview
- Prep time: 10 minutes
- Cook time: 25 minutes
- Serves: 4
Ingredients
- 1 sheet puff pastry
- 1 onion, peeled and finely chopped
- 20g butter
- 400g button mushrooms, washed, trimmed, and finely chopped
- 500g small pink Paris mushrooms, washed and thinly sliced (3mm)
- Olive oil
- Fine salt, fleur de sel, and freshly ground black pepper
Step-by-Step Instructions
- Preheat oven to 205°C.
- In a hot sauté pan, heat a little olive oil and butter until lightly browned. Add chopped onion, sweat until soft, then add chopped button mushrooms. Season with fine salt. Stir, cover with parchment paper sized to the pan, and cook until tender and moisture evaporates, forming a duxelles. Taste and adjust seasoning. Set aside.
- In a hot pan, add a drizzle of olive oil and cook mushroom slices in batches (don't overcrowd). Season with fine salt, sauté until golden, and drain on a plate. Repeat for all slices.
- On a silicone mat or parchment-lined baking sheet, roll out puff pastry into a 22cm circle. Top with another sheet of parchment and baking sheet. Bake at 205°C for 6 minutes, checking bottom and edges for doneness. Remove and cool slightly.
- Spread mushroom duxelles over the pastry, top with sautéed slices. Return to oven at 180°C for 5 minutes to warm through. Finish with fleur de sel and freshly ground pepper.
Autumn recipes: Try our quiche ideas to elevate beyond the classic Lorraine.
Cuisine: Fine tomato and onion tart – irresistibly delicious!
She crafts cakes so stunning, you almost hesitate to slice them.
