Swiss mushroom, olive & semi-dried tomato tart
This Swiss mushroom, olive & semi-dried tomato tart features a flaky puff pastry crust filled with cheddar cheese, earthy mushrooms, sun-dried tomatoes, and olives. Suitable as a light lunch or appetizer, it’s both savory and satisfying.
Cook time 15 min
Prep time 15 min
Ingredients:
2 sheets puff pastry1/2 cup cheddar cheese
3/4 cup mushrooms
1 cup sun-dried tomatoes
1/3 cup olives
1 tsp black pepper
Delight your taste buds with this savory Swiss mushroom, olive & semi-dried tomato tart. Perfect for a light lunch or an impressive appetizer, this recipe combines the rich flavors of cheddar cheese, earthy mushrooms, tangy sun-dried tomatoes, and briny olives all nestled in a flaky puff pastry crust.
Instructions:
- Preheat your oven to 200°C (390°F).
- Line a baking tray with parchment paper.
- On a lightly floured surface, gently roll out both sheets of puff pastry to smooth out any creases.
- Place the first sheet of puff pastry on the prepared baking tray.
- Sprinkle half of the shredded cheddar cheese evenly over the puff pastry, leaving a 1-inch border around the edges.
- Evenly distribute the sliced mushrooms over the cheese layer.
- Scatter the chopped sun-dried tomatoes on top of the mushrooms.
- Sprinkle the sliced olives over the sun-dried tomatoes.
- Sprinkle black pepper evenly over the tart.
- Place the second sheet of puff pastry over the layered ingredients.
- Press the edges together to seal, then use a fork to crimp the edges and secure the tart.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
- Allow the tart to cool slightly before cutting it into squares or slices.
- Serve warm or at room temperature.
Your Swiss mushroom, olive & semi-dried tomato tart is now ready to be enjoyed. With its perfect balance of flavors and textures, this tart is sure to impress your family and friends. Serve it warm with a fresh salad or enjoy it as a standalone dish. Bon appétit!
Swiss mushroom, olive & semi-dried tomato tart FAQ:
Bake the tart in a preheated oven at 200°C (390°F) for 20-25 minutes. The pastry should be golden brown and puffed up when done.
Store leftover tart in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness before serving.
Yes, you can substitute puff pastry with shortcrust pastry, but keep in mind that the texture and flakiness will be different.
Ensure the oven is fully preheated and avoid opening the oven door frequently. If the tart still doesn't puff, check if the pastry was rolled out too thinly.
Yes, you can use fresh mushrooms. Just slice them thinly and sauté them briefly to reduce moisture before adding to the tart layers.
Cooking Tips:
- Ensure your puff pastry is thawed before handling to avoid cracking.
- For more pronounced flavors, allow the semi-dried tomatoes to soak in a bit of olive oil before adding them to the tart.
- Pre-cook the mushrooms slightly to release excess moisture and prevent the pastry from becoming soggy.
- Use a fork to prick the bottom of the puff pastry to prevent it from puffing up too much during baking.
- For an extra touch, sprinkle some fresh herbs like basil or parsley on top before serving.
Nutrition Facts
4 ServingsCalories 880kcal
Protein 18g
Carbohydrates 80g
Fiber 7g
Sugar 16g
Fat 54g
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