Pear and mushroom tart
Time: 45 mins | Difficulty: 1/5 | Recommendation: Dinner + leftovers
Tarts are a really customizable and forgiving meal to make when you’re cooking for one! You can add almost anything you want to frozen puff pastry, and it all comes together in the oven. This tart uses fall flavors of pears and mushrooms, and the onion gravy on the bottom adds a wonderful, juicy flavor. The melty mozzarella on top brings the whole thing together. You could also just caramelize some onions if you don’t have onion gravy! And you could use also use apples instead of pears, and any type of mushroom you want, but pears add a kind of nuttiness that goes really well with oyster mushrooms. I also recommend a drizzle of balsamic vinegar or honey over the top at the end, or the addition of some bacon!!
Ingredients:
Oyster mushrooms
1 pear (not too ripe)
Onion gravy (get the recipe here)
Mozzarella
Parmesan
1 frozen puff pastry sheet
Method:
Preheat the oven to 400°.
Thaw and roll out a puff pastry sheet. Prick middle a few times with a fork. Line a baking tray with parchment paper, add the puff pastry, and bake until the sheet is starting to puff up, about 5 minutes.
Slice your pear as thinly as possible. In a pan, add a touch of butter and the oyster mushrooms, and sauté until they get slightly crispy.
When the puff pastry is par-baked, remove it from the oven and shave some parmesan in the middle, leaving about a half-inch around the border to create a crust. Layer up, placing your onion gravy, then your pears, then your mushrooms. Add salt and pepper
Bake until the edges of the tart are starting to brown, then tear up the mozzarella and add it all over the top. Bake again for about 5 more minutes, until the cheese is melty and the pastry is fully done.