Mushroom and Corn Tart

Courtesy of Stacey Billis, One Hungry Mama


Serves 6 as a first course, 4 as a main course


2 tablespoons olive oil
1 1/2 medium onions, halved and thinly sliced
2 tablespoons fresh thyme
2 fryer peppers, trimmed and cut into 1-inch thick strips
1 8-oz package mushrooms, your favorite kind
4 cobs of corn
2 tablespoons sour cream
Salt & freshly ground pepper
2 sheets frozen puff pastry, thawed*
Basil, for garnish (optional)
Crème fraiche, for garnish (optional)


1. Preheat oven to 350 degrees. Line a 15×9 cookie sheet with parchment; set aside. Heat olive oil in a large dutch oven set over medium heat. Add onions and thyme. Cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add peppers and cook for another 15 minutes. Add mushrooms and cook for another 5 minutes or so, until their liquid cooks off and the vegetables are caramelized.
2. In the meantime, cut kernels off of the cobs. Add them to the onions, peppers and mushroom and cook for 3-5 minutes, allowing the flavors to come together. Remove from heat.
(You can do steps 1 and 2 up to three days ahead of time. Store cooled vegetables in an airtight container in the fridge until you’re ready to use.
3. Stir sour cream into veggies and season with salt and pepper to taste.
4. Lay one whole sheet of puff pastry and 2/3 of the second puff pastry sheet* on the prepped cookie sheet. Press to close the seams. Make a rim by folding the edges in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry.
5. Top the dough with veggies, spreading evenly across the surface. Bake in preheated oven for 40-45 minutes until the edges are puffed and golden brown. Garnish with leaves of basil and dollops of crème fraiche. Serve warm.

*Note: You’ll only need 2/3’s of the second sheet. Save the leftover puff pastry in the fridge for as long as indicated on the package.


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