This was so fun to make! I’m convinced that this is pretty impossible to mess up. After I had assembled the tarts, they looked like the work of a 2 year old. I was a bit horrified and slightly disappointed. I thought I had completely ruined a dish that was filled with delicious, tangy feta and beloved CSA mushrooms.
Then, they miraculously transformed in the oven into beautiful, perfectly puffed tarts. It’s magic, folks.
I did learn a lesson from my past week-ish of cooking – do not bake so many things during the summer! It is hot and uncomfortable, and it will inevitably lead to me being a crank. I’ll keep this important tidbit in mind as I plan out next week’s menu. Mike picks up our second CSA box this afternoon and I can’t wait to get my hands on it to see what goodies we have!
Now, on to the main event – the recipe!
Mushroom & Feta Tart
slightly adapted from Kitchen Wench
1 pound white button mushrooms
6 ounces feta cheese
6 ounces ricotta cheese
1 large egg
1 lemon, zested and juiced
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon olive oil
salt and pepper, to taste
2 sheets puff pastry
chopped chives, optional
- Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, mix together the feta cheese, ricotta cheese, egg, lemon zest, lemon juice, and season with salt and pepper. Set aside.
- Heat olive oil in skillet over medium heat and add onion and garlic. Cook until onions are translucent and golden.
- Add onion and garlic to cheese mixture and stir well to combine.
- Lay out one sheet of puff pastry on each baking sheet. Spoon half of the mixture onto each sheet and spread out, leaving a 1 inch border around the edge.
- Evenly distribute mushrooms on top of the cheese mixture, then fold the edges up and brush with some olive oil.
- Bake for 40 minutes, or until the pastry is puffed up and golden brown.
- Serve warm with a sprinkle of chives on top.