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Recipe

Shiitake and Roasted Red Pepper Puff Pastry Tart

Scott Phillips

Servings: 4 as a main course or 8 as an appetizer

Almonds and tarragon may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it a meal.

Ingredients

  • 1 sheet frozen puff pastry (about 9 oz.), thawed
  • 1 large egg
  • 2 Tbs. unsalted butter
  • 8 oz. shiitake mushrooms, stemmed and cut into bite-size pieces (about 3 cups)
  • Kosher salt
  • 4 oz. jarred roasted red peppers, patted dry and coarsely chopped (about 1/3 cup)
  • 4 oz. Gruyère, coarsely grated (about 1-1/2 cups)
  • 1 Tbs plus 1 tsp. finely chopped fresh tarragon
  • Freshly ground black pepper
  • 3 Tbs. sliced almonds

Nutritional Information

      Calories (kcal) : 270
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 45
      Sodium (mg): 430
      Carbohydrates (g): 18
      Fiber (g): 1
      Protein (g): 9

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F.
  • Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.
  • Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.
  • Add the mushrooms, red peppers, cheese, 1 Tbs. of the tarragon, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more. Remove from the oven and sprinkle with the remaining 1 tsp. tarragon. Cool slightly before serving.

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