I’ve made traditional puff pastry dough the old fashioned way, but my time and patience don’t really allow it these days. Fortunately, frozen puff pastry dough is a convenient and vegan way to make flaky, crispy recipes.
Since the dough is neutral-flavored, it can serve as the base for savory or sweet applications. In this week’s recipe, I made a savory mushroom filling. But you can also make a spiced apple puff pastry dessert to serve with your favorite non-dairy ice cream. Options!
I used baby portobello mushrooms in this recipe, but a mix of more exotic mushrooms would also be delicious. I love the combination of the crispy, flaky pastry and chewy, hearty mushrooms. The trick is to make sure you cook out all the liquid from the mushrooms so the pastry doesn’t end up damp on the bottom.
Sautéing the mushrooms in soy sauce and balsamic vinegar adds lots of concentrated flavor. Feel free to experiment with other herbs, spices or flavorings, if you like. A splash of wine or some fresh oregano would be nice.
In this recipe, I did something I hadn’t done before with puff pastry. When you want to make an ‘edge’ around a tart, you have a couple of different options. Before baking, you can slice off a strip from all four sides and then layer the strips around the perimeter of the dough to create an raised edge.
Or, you can do what I did here.
Once you bake the dough, but before you fill it, gently carve out a large rectangle through the top few layers in the center of the pastry, about a half inch from the edge. When you’ve gone all the way around, carefully push the center section down. This will create an edge and the indentation for you to place your filling. (See below).
Then you add the filling and return it to the oven briefly so the tart is heated through.
This savory mushroom tart makes a great light lunch alongside a green salad.
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- 1 9 x 9 sheet puff pastry dough
- 1 T olive oil
- ½ c yellow onion, finely diced
- 10 c mushrooms, sliced
- 3 garlic cloves, minced
- ½ t dried rosemary
- ½ t dried thyme
- 2 T soy sauce
- 2 T balsamic vinegar
- ½ t lemon zest
- ¼ c fresh parsley, chopped (plus more for garnish)
- ¼ t salt
- freshly ground pepper to taste
- Preheat oven to 425 degrees F.
- Lay the puff pastry dough flat and cut in half so that you have two pieces, each 4.5 x 9 inches. Place dough on a parchment paper lined baking sheet. Poke holes in dough with a fork. Bake 15 minutes, turning once halfway through. Remove from the oven. With a small paring knife, cut a rectangle in each of the halves, leaving a ½-3/4 inch border around the edge. Press center down gently to create an indentation. (This is where you’ll place the filling).
- In a large sauté pan, heat olive oil. Add onion and cook about 1 minute. Stir in mushrooms and cook about 5 minutes until liquid begins to release. Stir in garlic, rosemary, thyme, soy sauce and balsamic vinegar and continue cooking, stirring occasionally for about 30 minutes or until all liquid has evaporated. Stir in lemon zest, fresh parsley, salt and freshly ground pepper. Remove from heat.
- Fill each of the prebaked puff pastries with the mushroom mixture. Return to the oven to cook for another five minutes. Remove from oven, garnish with additional fresh parsley, if you like.