Sautéed Mushroom and Parmesan Tart || Perfect for your next holiday party or for lunch with the girls.
Guys, another perfect holiday app coming at you—this savoury sautéed mushroom and parmesan tart. I know. A lot of apps happening over in this corner of the world. But this one can wear many hats. Like cocktail party star and vegetarian main dish for two. Yup, this is one versatile mushroom tart. And it works for brunch, lunch or dinner. WIN.
It’s also unfussy (read: no stress), full of yummy mushroom flavor, and comes together with only a few basic ingredients. Mushrooms, sautéed until browned and crispy, are the star of this dish and a little garlic, parmesan and kosher salt transform them into the most satisfying topping.
Now for some Q & A. Do your kids like mushrooms? Raw, cooked? Not at all? As a kid I strongly disliked them, but already my five year old daughter loves them. She’ll eat them raw, roasted, sautéed, you name it. This brings me much joy (especially knowing how long it took me to come around). My 8 year old son is still on the fence…he’ll try them, but definitely won’t devour them like his sister. I’m hopeful he’ll come around with time.
Let me know how your kiddos feel about mushrooms in the comments, ok? I truly find the eating habits of other people’s children fascinating:)
Look at all those delicious mushrooms.
A few thyme leaves tossed about adds some presentation wow. Fresh parsley would also taste and look fab.
My recipe tip: make the mushrooms the day before (sautéed, with everything added)—they’ll keep well in the fridge and on the day of, all you’ll have to do is spread them out over the puff pastry and bake. I use these rolled puff pastry sheets.