Mushroom Tart with Three Cheeses
For the mushrooms:
1 tablespoon olive oil
3 tablespoons butter
1 pound mixed fresh mushrooms, wiped clean, trimmed and sliced 1/4" thick
4 cloves garlic, minced
For the tart:
1 sheet frozen puff pastry, left out to thaw for about 45 minutes
Flour to dust a wooden board or surface
1 egg, beaten
Prepare the sauteed mushrooms:
Pre-heat the oven to 425 degrees F.
Add garlic and mushrooms.
Resist desire to stir too often.
Add other herbs.
Set aside to cool.
To prepare the tart:
Meanwhile, thaw the puff pastry at room temperature until pliable, 45 minutes.
Position a rack on the bottom rack of the oven at 425 degrees F.
Lightly dust work area with flour.
Unfold the pastry sheet and roll into rectangle about 10 x 15 inches, and about 1/16" thick.
Slide it onto a baking sheet lined with parchment paper.
With the exception of about an inch border around the edges of the pastry, prick the pastry all over with a fork.
With a pastry bush, brush the beaten egg over the border only (you won't need all of it).
Scatter the sauteed mushrooms onto the pastry, leaving an inch of the border uncovered.
Let cool briefly on a rack.
Slide tart off of the pan and parchment paper.