A lot of great things have come out of me creating this blog. For one, I am now experimenting much more with food, and am challenging myself to step outside of my comfort zone. But beyond the actual act of cooking and baking, this blog has has been amazing in terms of connecting with old and new friends, swapping recipes, and inspiring one another to try new and exciting things with food. Recently, one of my friends, Laura Franklin, a very talented photographer, suggested we merge our two passions to collaborate on a day of cooking and photography...which turned into a day of cooking, photography, tanning, and drinking pina coladas!!
For this collaboration, I wanted to create a recipe that would force me to step even further outside of my comfort zone, be visually striking, and be something a number of people could enjoy. One of my favourite indulgences are tarts. Be they sweet or savory, I just can't get enough of them! So I decided to create the ultimate savory tart! I have never been so proud of something I have cooked since making the worlds best onion rings. The tart was bursting with flavour! The mushrooms are creamy with a bit of a bite from the caramelized onions, and were complimented by tart and silky cream cheese. The dish was perfected by buttery and flaky puff pastry, which added a slight sweetness and texture the tart. Just as I said about the onion rings, Whoa Baby! I am soooo making this again!!
Tip: This tart is great for entertaining as it has a beautiful presentation. It can also be cut up into smaller squares to serve as a hors d'oeuvre.
1 sheet puff pastry
3Il mini bella mushrooms, sliced (you may use other types of mushrooms as well)
1 onion, sliced
1 tsp sugar
1 tbsp oil
2 cloves garlic, minced
1 tbsp thyme
1/4 cup white wine
1/4 cup sour cream or plain yogurt
250g cream cheese
1 tbsp melted butter (optional)
1/2 tbsp chopped thyme (optional)
grated parmesan cheese, enough to make a thin layer on top of mushrooms + more parmesan slices for garnish
1-2 tsp chopped parsley
salt and pepper to taste
1. Heat oil in a large skillet or sauce pan over low-medium heat and saute onions with sugar until caramelized, about 20-30 minutes.
2. Add the mushrooms and garlic and saute until mushrooms become darkened and liquid has evaporated, about 15 minutes. Increase heat to medium-high and add wine. Cook for another 5-6 minutes, or until wine has cooked down.
3. Remove from heat and stir in thyme and sour cream. Season with salt and pepper
4. Preheat oven to 400º. Place thawed puff pastry on a lightly oiled baking sheet and stretch or roll slightly to create the desired size of rectangle (use your discretion). Spread a layer cream cheese onto the pastry leaving about a 1 inch border all around the outside. Season with salt and pepper.
5. Spoon mushroom mixture on top of cream cheese in an even layer. Fold in border of pastry pinching lightly down. Sprinkle grated parmesan on top of mushroom mixture. Optional: You may lightly brush border with melted butter and sprinkle with chopped thyme.
6. Bake tart for 30 minutes, or until pastry is nicely browned. Remove from oven, sprinkle with parmesan slices and parsley, cool slightly, and serve.
Photography by Laura Franklin Photography.