After making the recent batch of mushroom soup for the holidays, I was left with over a pound of assorted mushrooms in the fridge. I had to use them up. I love mushrooms and would never want to waste them.
I wanted the mushrooms to be a part of a main dish, so I came up with this recipe – using ingredients I had on hand.
Mushroom and White Bean Tart (serves 4)
Ingredients:
For the White Bean Puree
1 can small white beans, rinsed and drained
3 cloves garlic
2 tbsp. olive oil
juice of one lemon
1 tbsp. fresh thyme
2 tsp. salt
2 tsp. ground black pepper
For the Mushroom Mixture
1 tbsp. olive oil
1 large onion, sliced thinly
3 cloves garlic, chopped
1 pound assorted mushrooms, sliced (baby bella, shitake, white button)
1 tbsp. chopped fresh thyme
2 tsp. salt
2 tsp. ground pepper
1 sheet of puff pastry, defrosted
1/4 cup Daiya Cheese (I used Cheddar)
Directions:
Preheat oven to 400.
Process the white bean puree ingredients in a Cuisinart or other food processor. Set to the side.
Heat up some olive oil in a large saute pan. Add in the sliced onion and cook for a few minutes.
Add in the chopped garlic, mushrooms and spices and cook for another 5-7 minutes, until soft.
Roll out your puff pastry dough. Lay on a parchment paper lined baking tray.
Prick the dough with a fork along the inside of the edges. Leave about 1/2 – inch of clearance. This will form your crust.
Spread the white bean puree on the inside area of the puff pastry. You don’t need to use all of it. I ended up using about 3/4 of the mixture and set aside the rest to use as a dip for later.
Layer the mushroom mixture over the bean mixture and sprinkle some Daiya Cheese on top.
Bake in the oven for about 15-20 minutes or until the crust is nicely browned and puffed up.
This tart is great when served with a salad.
Enjoy!
