Mushroom Mozzarella Cheese Tart Recipe
My husband Lulu is addicted to anything with puff pastry dough. Because of the horrible windy weather, I decided to prepare my version of (vegetarian) chicken soup for the soul in the form of individual mushroom and mozzarella tartlets accompanied by a bowl of warm corn chowder. It’s the perfect prescription for this cold, gray day.
This savory tartlet consists of 4 layers. First, I baked the puff pastry shells separately in the oven. I cooked the first layer of soy chorizo along with tomato paste and tomato sauce (you could also add ground beef for extra flavor if you don’t need it to be vegetarian). The second is sautéed large button mushrooms in butter and the last one is thick mozzarella slices. The result is spectacular and is really enhanced pairing it with corn soup and garlic cheese bread. You won't be disappointed!
Yields: 10 savory tarts4 tablespoons olive oil
1 yellow onion, sliced
1 lemon, zested and freshly squeezed
1 clove fresh garlic, finely minced
1-½ teaspoon salt
1 cup soy chorizo
1 (14-ounce) can tomato sauce
3/4 teaspoon pink peppercorns, freshly cracked
2-½ cups button mushrooms, sliced
1 tablespoon butter, diced
10 (5" x 5") squares puff pastry dough (store-bought), thawed
2 (8-ounce) balls Buffalo Mozzarella cheese, thickly sliced
4 tablespoons flat-leaf parsley, chopped
Preheat the oven to 400°F.
Cooking the onions: In a non-stick pan, heat 3 tablespoons oil. Add the onions. Cook until nicely golden and tender (it may take 5-7 minutes). Transfer to a plate, leaving as much oil as possible in the pan. Set aside.
Making the soy chorizo, tomato layer: In the same pan, Add the garlic. When the color is slightly golden, add the soy chorizo. Separate it using a wooden spoon. Add the tomato sauce. Bring to a boil, cover with a lid, then lower the heat to medium-low. Cook for about 10 minutes until thickened. Season with salt and pepper.
Prepping the mushrooms: In another small pan, add the button mushrooms and sauté until softened. Add the butter and 1 tablespoon parsley. Set aside.
Cut and place the puff pastry dough into oiled individual square tart molds (you could also use a large tart mold). Prick the dough with a fork to prevent it from rising too much. Cover with parchment paper and top with ceramic pie weights (or dried beans).
Place the molds on a baking sheet. Bake for 5 minutes at 400°F, then lower the temperature to 375°F and bake for another 10 minutes, rotating them half-way through so they cook evenly. The texture of the puff pastry should be very flaky. Remove and discard the pie weights (or dried beans) and the parchment paper.
Cover a layer with caramelized onions in each mold and place about 2 to 3 tablespoons of the tomato mixture. Cover the filling with the mushrooms forming a pretty flower shape by fanning the slices. Top with slices of mozzarella cheese.
Return to the oven and bake for 10 minutes at 375°F.
Remove from the oven and allow to cool at least 10 minutes.
Before serving, sprinkle with pink peppercorns and garnish with more parsley.
Serve warm with a bowl of hot soup.
I used sliced mozzorella cheese. You could replace it with any "stringy", melty cheeses such as Gruyère, Emmentaler or Cheddar cheese.
The vegetarian chorizo (click on the link for the recipe) has a similar texture to ground beef. You can also find it ready-made at Trader Joe's. My husband Lulu is a vegetarian but if you're a meat eater like me, you can always use the real thing.
Pink peppercorns have a delicate, fragrant, sweet, and spicy flavor. They are reminiscent of a mild citrus zest and sweet berries. These peppercorns have a rich rose color that adds a pretty appearance to any dish.
Don't discard the pastry remnants. Make some cheese twists the next day!Published By: on November 14, 2011.