Upside Down Wild Mushroom and Shallot Tarts
Buttery crisp pastry paired with farm fresh mushrooms and plenty of sweet crispy shallots. These wild mushroom tarts are the perfect simple summer supper that you didn’t know you needed.
During the summer season, when produce is at its peak, there's nothing quite like the delightful simplicity of an Upside Wild Mushroom and Shallot Tart. This recipe beautifully highlights the distinct and earthy flavors of farm-fresh mushrooms, complemented by the enticing aromas of fragrant summer thyme and shallots. It has become one of my favorite go-to suppers, especially during hot days when I prefer a more relaxed and fuss-free meal. Serve these exquisite tarts alongside a side salad of your choice, and ta-da! You have a perfectly balanced and effortlessly delightful dinner. Trust me, it doesn't get any easier than this.
Mushroom Shallot Tarts
*Makes 6 tarts
1 shallot
Extra virgin olive oil
4-5 fresh thyme sprigs
4-5 Mushrooms (Oyster and/or Chestnut)
1 roll of frozen puff pastry, thawed
Freshly grated parmigiano reggiano
Kosher salt and pepper
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Wash and dry your mushrooms, making sure there are no more stems if your mushrooms have them. On a small cutting board, press your mushrooms gill side down to slightly flatten them. Cut the mushrooms in chunks so every piece is about the same size. Put your mushrooms aside.
With a mandolin, slice your shallots so they are ½ ” thick. You want the shallots to be pretty thin so they cook all the way when they’re baked. Put your shallots aside.
On the parchment place about a tablespoon of olive oil on six sections of the baking sheet, keep each portion about two inches apart. There will be three portions on top and three portions on the bottom of your baking sheet.
Portion out your shallots onto the portions of olive oil in a single layer. I used 3 or 4 shallot slices per tart portion depending on the size of the shallots.
Sprinkle a little bit of kosher salt onto the shallots before layering on the mushrooms gill side down and topping with a little more salt.
Top your salted shallots and mushrooms with some fresh thyme leaves, drizzle a little more olive oil on top.
Unroll your puff pastry onto the countertop that’s been very lightly dusted with flour. With a rolling pin, flatten your pastry until it’s about a ¼” thick. Following the seams of the pastry, cut your dough into six rectangles.
Place your pastry rectangles over your filling, stretching out the dough if needed to fully encapsulate the mushrooms and shallots.
With a fork, crimp the edges to create a slight seal around your filling. Then prick the tops of your pastry to create air vents so the vegetables can release their steam as they cook.
Next, make an egg wash by beating together one egg with about a teaspoon of water. Brush your pastry with the egg wash.
Bake for 25-30 minutes or until your pastry is a nice golden brown.
Once baked, let the tarts cool for 5 minutes on the pan. After that time flip over the tarts so the mushrooms and shallots are facing up. Top your tarts with freshly grated parmigiano reggiano, black pepper and more fresh thyme leaves.
Serve your tarts warm with a drizzle of hot honey and pair with a salad to make it a complete meal.
*Notes:
For these tarts I use a combo of Blue Oyster Mushrooms and Chestnut Mushrooms. But don’t worry if you can’t find these specific mushrooms. You can easily use Cremini, Button or one of my favorite Maitake. You can even experiment with your own favorite combos and see what you like best. Different mushrooms have different textures and flavors, so you can customize your mushroom tarts to your unique personal tastes.
If you want smaller and more dainty tarts, you can easily make them smaller and have bite size tarts perfect for an appetizer.
It is important for you to remember to put the mushrooms gill side down into the shallots and olive oil. If you don't, your mushrooms won’t be as crispy in the tart.