Mushroom and fontina tart

photoThis mushroom fontina tart came to be because I when I bought puff pastry to make the spring pea and goat cheese tart, there were two puff pastry squares in the box.

This was part of my Mother’s Day brunch menu, along with:


It was a gooood afternoon.

This tart is deceptively easy to make.  Read on for details.

♫ Suggested listening: something easy. ♫

Click to listen: Con Funk Shun – “So Easy”


  • 1 sheet puff pastry, thawed
  • 1 cup grated fontina cheese
  • 1 onion or 2 shallots
  • 1 tbs butter
  • 2 cups mushrooms
  • Olive oil
  • Parsley
  • Chives


  1. Thaw your puff pastry!
  2. Preheat oven to 400F
  3. Line a baking sheet with parchment (or use a Silpat) and bake until puffed, about 10 to 13 minutes.  Leave the oven on.
  4. Meanwhile, thinly slice your onion or shallot, heat some olive oil in a pan, and cook until caramelized.
  5. Add butter and mushrooms, cook until everything looks brown and delightful.
  6. Top puff pastry with mushroom and onion mixture, and sprinkle with shredded fontina.
  7. Put it back in the oven, and leave it in there for another 5 minutes or so, or until cheese has just melted.
  8. Take it out, let it cool, sprinkle with parsley and chopped chives.
  9. Serve to your hungry friends!



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