Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Grams
Smaller
Normal
Larger
Print Recipe
Pin Recipe
4.58
from
7
votes
Rustic Mushroom Tart with Feta and Thyme
Need an easy vegetarian tart recipe? This Rustic Mushroom Tart with Feta and Thyme is what you are looking for! Packed with mushrooms and cheese and so simple to make!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Lunch
Cuisine:
Modern Australian
Servings:
6
Calories:
363
kcal
Author:
Claire | Sprinkle and Sprouts
For more great recipes follow me on Pinterest
Follow
@sprinklessprout
Need Metric Measurements?
Use the options below to toggle between cups and grams (if relevant)
Cook Mode
Prevent your screen from going dark
Ingredients
US Customary
-
Grams
2
tablespoon
butter
1
tablespoon
olive oil
4
cups
sliced mushrooms
salt and pepper
6
sprigs fresh thyme
⅔
cup
cream cheese (room temperature)
- see note 1
1
salad onion
roughly chopped
1
clove
garlic
minced
2
eggs
1
sheet
frozen puff pastry
thawed
⅓
cup
crumbled feta
2
tablespoon
milk
or an extra egg
fresh parsley for garnish
Instructions
Preheat your oven to 400ºF/200ºC.
Heat the butter and olive oil in a large fry pan, add in the mushrooms, a pinch of salt and pepper and the leaves from 4 of the thyme sprigs.
Cook over a medium heat for 4-5 minutes until the mushrooms are golden and have released all of their water.
Set the mushrooms aside to cool.
Process the cream cheese, salad onion, minced garlic and eggs together until you have a smooth mixture.
Roll the pastry sheet out until you have a square (10"/25cm)
Line a sheet pan with greaseproof paper and place the pastry sheet onto the lined tray.
Spread the cream cheese mixture over the pastry leaving a 1.5"/4cm border around the edge.
Top with the cooked mushrooms and then carefully fold up the pastry so to it slightly covering the edge of the filling.
Crimp any extra bits together.
Add the crumbled feta an the remaining thyme leaves.
Brush the pastry with milk (or egg wash) and bake for 15-20 minutes or until the pastry has puffed up and is golden brown.
Notes
Don't use spreadable cream cheese as it will make the filling too running. You want a block of full fat cream cheese.
Nutrition
Calories:
363
kcal
|
Carbohydrates:
22
g
|
Protein:
11
g
|
Fat:
25
g
|
Saturated Fat:
8
g
|
Cholesterol:
75
mg
|
Sodium:
430
mg
|
Potassium:
274
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
265
IU
|
Vitamin C:
1.6
mg
|
Calcium:
147
mg
|
Iron:
1.6
mg
Tried this recipe?
Mention
@sprinklesandsprouts
or tag
#sprinklesandsprouts