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Mushrooms Appetizers Lunch / Dinner Snacks

Cheese and mushroom puff pastry tart

Published: 08.08.2018 » Last updated: 12.08.2022

When you don’t have the time (or skill) to make pizza crust from scratch, roll out puff pastry, smother with pizza toppings and lots of cheese, and bake.

Cheese and mushroom puff pastry tart cut into squares

You could, of course, add meat. Chopped ham or slices of pepperoni are perfect. Salami is a great choice too. Or lightly cooked chopped bacon.

But I baked this snack at a time when one of my daughters was on a vegetarian diet. I didn’t want to exclude her from enjoying this delicious snack so I made it meatless.

Trimming and poking holes on rolled puff pastry

Take the puff pastry out of the freezer and lay flat on a silicone mat or a baking tray lined with non-stick paper. It will thaw fast so while it’s still firm, roll out thinly. It can be a rectangle or square or circle. Trim the edges, optionally, for a cleaner look.

Take a fork and poke holes all over the puff pastry. That’s to allow steam to escape so that the crust does not turn soggy.

Folding the sides in to create a ridge is not a must be I like doing it to prevent the cheese from accidentally dripping off as it melts. That probably won’t happen if you use a meagre amount of cheese but that’s unheard of in our house. The next photo illustrates that.

Spreading tomato slices, cheese and mushrooms on rolled puff pastry

Thinly sliced tomatoes are arranged on the puff pastry, the tomatoes are smothered with cheese, mushroom slices go on top of the cheese and the mushrooms are covered with more cheese.

Cheese and mushroom puff pastry tart

The puff pastry with all the pizza toppings go into the preheated oven. After 15 minutes, when the crust is crisp and golden, and the cheese has melted, your cheese and mushroom puff pastry tart is ready to be cut and served.

Cheese and mushroom puff pastry tart

Connie Veneracion
A fast and easy way to satisfy your pizza craving. A good reason too to always keep a box or two of puff pastry in the freezer.
Cheese and mushroom puff pastry tart cut into squares
Print
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Snack
Cuisine Fusion
Servings 4 people

Ingredients
  

  • 400 grams puff pastry
  • all-purpose flour - for dusting
  • ½ kilogram fresh tomatoes - thinly sliced
  • herb salt - we use our own blend; feel free to substitute salt and pepper if you don’t have herb salt
  • 150 grams shredded mozzarella
  • 100 grams button mushrooms - thinly sliced
  • 100 grams shredded Parmesan

Instructions
 

  • Preheat the oven to 475F.
  • Dust your work surface with flour.
  • Place the puff pastry on the floured surface and sprinkle with more flour.
  • Using a rolling pin, roll the puff pastry into a rectangle, square or circle as thinly as you can manage.
  • Poke the rolled puff pastry all over with a fork.
  • Using a blunt knife, make an indentation to create a half-inch margin along all four edges of the puff pastry.
  • Using the indentation as a guide, fold in the edges and press lightly.
  • Lay the tomato slices on the puff pastry and sprinkle with herb salt.
  • Spread the shredded mozzarella over the tomatoes.
  • Scatter the mushroom slices on top of the mozzarella and sprinkle with more herb salt.
  • Cover the mushrooms with shredded Parmesan.
  • Slide the pizza into a tray and bake at 475F for about 15 minutes or until the edges are nicely browned and puffed.
  • Cut into squares and serve.
Keyword Cheese, Mushrooms, Puff Pastry
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Connie Veneracion, Chiang Mai, 2020

Hi, I’m Connie!

Welcome to Umami Days, a blog that advocates innovative home cooking for pleasurable everyday dining. No trendy diets, no food fads and definitely no ludicrous recipe names like crustless quiche, noodleless pho or chocolate lasagna.

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