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!
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- 2 tbsp butter
- 1 tbsp olive oil
- 4 cups sliced mushrooms
- salt and pepper
- 6 sprigs fresh thyme
- 2/3 cup cream cheese (room temperature)
- 1 salad onion roughly chopped
- 1 clove garlic minced
- 2 eggs
- 1 sheet frozen puff pastry thawed
- 1/3 cup crumbled feta
- 2 tbsp milk or an extra egg
- fresh parsley for garnish
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.
Calories: 363kcal | Carbohydrates: 22g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 430mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 1.6mg | Calcium: 147mg | Iron: 1.6mg