There’s one thing I get really excited about when I find we have it in stock (well, actually quite a few… but lets focus on this particular goodness);
mushroomsss!
the next thing I check?
Thyme.
It’s only right, the two just go hand in hand, and the smell…. mmmm… just perfection.
I could rave about it forever.
I didn’t really get into mushrooms until a few years ago (I know what you’re thinking… ‘this kid has been seriously missing out’),
but really, i’m thoroughly enjoying making up for it, in the form of this mushroom packed tart.
(plus it’s super quick and easy, so it can get in your belly quicker… you know how it is.)
Puff Pastry is just such a dream boat in this little compilation, it results in lightness and flakiness, all in the space of time your shortcrust pastry would be resting! (but lets not offend shortcrust, she’ll be probz making an appearance here soon anyway)
Combine the soft and thyme flavoured onions and mushrooms, sprinkled with creamy feta and your sorted. For life.
I love to share what I’ve whipped up with the fam bam, but unfortunately mum is allergic…. I mourn for her, I really do.
But on the brighter side, more for me and the sis… it’s bittersweet.
MUSHROOM ONION THYME PUFF PASTRY TART
(recipe adapted from Mixed Mushroom Tart @ Taste.com.au)
INGREDIENTS:
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
4 tablespoons olive oil
1 brown onion, sliced into rings
1 clove garlic, diced
200g/ 2 large flat mushrooms, sliced
200g button mushrooms, sliced
7 sprigs of fresh thyme (leaves removed and used) + more for garnish
60g feta crumbled
METHOD:
Preheat the oven to 200C and line a baking tray with baking paper.
Score 1.5cm border around the puff pastry (being careful to not cut the whole way through) then prick the inside with a fork. Brush with egg and place in the oven for around 10 minutes or until light golden and puffed.
Heat 2 tablespoons of the olive oil in a saucepan over medium heat, then add the onions and garlic, stirring until onions are translucent.
Add the mushrooms and thyme, with the additional 2 tablespoons of olive oil, cook and stir until mushrooms are tender and fragrant.
Place the mushroom and onion mixture on top of the puff pastry, and spread to be inside the border.
Cook for a further 10 minutes in the oven or until golden and puffed.
Garnish with feta and fresh thyme – and enjoy!
Hope you all have a wonderful week! And I hope at some point you get to kick back and enjoy some mushroom goodness.
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Thanks for stopping by!
Mmmmmm this looks fabulous!!!! I have all ingredients except feta but I’m sure my goat cheese would work just fine! Thank u for sharing!
Stop by whenever :]
X jenna
Thank-you very much!
of course! goats cheese sounds like it would go down a treat 🙂
hope your having a lovely week 🙂
x
Oh my! This tart sure is a beauty!
thank-you very much!
mushroom and thyme in all their glory 😛
I’ve spotted the Pure Produce company Persian feta! Isn’t it divine? My favourite at the moment (alongside Meredith Dairy company, which I also adore). What a gorgeous post Bec. I love the combination of mushrooms and thyme, it’s classic but beautiful! Lovely photos too xx
Yes! total crumbly goodness 😛 oooo i must try that one! feta is soooooo gooooood 🙂
thank-you very much Lovely Laura! ❤
isn't the best combo! flavour simplicity at it's finest 😛
hope your having a lovely weekend xx
This looks so incredible! The puff pastry must melt in your mouth and I LOVE thyme 😀
So tasty!
Cheers
Choc Chip Uru
Thanks Uru!
yesss puff pastry is just a dream! makes it so light and flakey 🙂
couldn’t agree more! thyme is a fave herb 😛
hope uni holidays are rocking’!
OMG that look sooooo good. I MUST try this.
Thanks Amanda!
Ooo yes! You won’t regret it 🙂
Let me know how it goes!
Gorgeous tart and photo’s also!!
Thank-you very much!
Aren’t mushrooms the best 🙂
Yes they are I was just gifted freshly foraged chanterelles yum!
Ahhhh that’s a GORGEOUS tart! can’t handle all the beautiful images
thank-you very much Irene! 🙂
i had to stop myself from eating it while i was taking the photos 😛