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

1.  Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
2. In a medium bowl, mix together the feta cheese, ricotta cheese, egg, lemon zest, lemon juice, and season with salt and pepper. Set aside.
3. Heat olive oil in skillet over medium heat and add onion and garlic. Cook until onions are translucent and golden.
4. Add onion and garlic to cheese mixture and stir well to combine.
5. 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.
6. Evenly distribute mushrooms on top of the cheese mixture, then fold the edges up and brush with some olive oil.
7. Bake for 40 minutes, or until the pastry is puffed up and golden brown.
8. Serve warm with a sprinkle of chives on top.