Ingredients
Mushroom filling:
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1 tablespoon (15 milliliters) almond oil
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3 cups (720 milliliters) mixed fresh mushroom (chanterelle, porcini, oyster), cleaned, trimmed and sliced
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2 shallots, chopped
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2 cloves garlic, minced
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1 tablespoon (15 milliliters) fresh thyme, chopped
Mushroom-brie tart:
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1 sheet frozen puff pastry, thawed
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Flour, for dusting
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1 egg
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Mushroom filling (see above recipe)
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1/3 cup (80 milliliters) Brie cheese, sliced
Directions
Mushroom filling:
- Heat almond oil in a large frying pan.
- Add shallots, garlic and mushrooms and sauté until mushrooms are browned and shallots are translucent.
- Take pan off the heat and add chopped thyme.
Mushroom-brie tart:
- Preheat oven to 425F (220C).
- On a clean work surface, dust with flour and roll out the pastry sheet into a thin rectangle. Put rolled out pastry on non-stick cookie tray.
- Fold edges of pastry to create a border. Pierce pastry with a fork, avoiding outside border.
- Beat one egg in a small bowl. Use a pastry brush to brush the egg wash on pastry.
- Bake pastry in oven for a few minutes until it starts to puff up.
- Take out of oven, spread mushroom filling over top.
- Lay slices of Brie cheese on top, and put back in the oven just until cheese melts.
- Enjoy!
