Serious Eats: Recipes
Sunday Brunch: Mushroom Tart with Herb Salad
Buttery, flaky pastry and perfectly cooked and seasoned mushrooms surrounding a layer of creamy, cheesy goodness—this enticing mushroom tart with herb salad is less labor-intensive but no less excellent than many of the other recipes in Sunday Suppers at Lucques. It can even be assembled hours in advance, and then popped into a preheated oven when your guests arrive. Alas, I unwittingly served it to a friend whose strong aversion to mushrooms was unknown to me. (Did I regret this later in the day as I finished off the leftovers? That's our secret.)
Goin's precise instructions for cooking the mushrooms yielded wonderful results. I bought packets of mixed "fancy" mushrooms at the grocery store, instead of the recommended (but bank-breaking) wild varieties, and I used my largest pan (14 inches) so they would not stew in their own juices. Carefully cooked crimini or button mushrooms would make a different tart, but one I'd still be proud to serve.
The herb salad complements the rich tart beautifully, but if picking all those little leaves is more than you can manage, you might use plain arugula.
I used a 14-ounce package of Dufour puff pastry and rolled it out so that it almost filled my half-sheet pan. Per package instructions, I defrosted it for a few hours in the refrigerator before assembling and baked the tart for 30 minutes at 375° instead of 20-25 minutes at 400.