Baked Brie and Wild Mushroom Puff Pastry Tart
Crisp puff pastry layered with sautéed wild mushrooms, wilted spinach, and mild brie, then baked until golden. The earthy mushrooms and creamy cheese create a sophisticated vegetarian tart with a perfectly flaky crust and tender filling.
Ingredients
- 1 ¾ tbsp butter, melted
- 9 oz wild or full-flavoured mushrooms, such as chestnut or oyster, sliced
- 2 clove garlic, crushed
- 1 sprig fresh rosemary, leaves picked and finely chopped
- 1 lb baby spinach, whole
- 2 pack ready-rolled puff pastry, 375g pack
- 1 lb mild vegetarian brie, rind removed and sliced
- 1 medium free-range egg, beaten
Instructions
- 1
Melt butter in a large frying pan over high heat, add sliced mushrooms and fry for 2-3 minutes.
- 2
Reduce heat, add crushed garlic and rosemary, season, and fry for 1-2 minutes until cool.
- 3
Place spinach in a colander and pour boiling water over to wilt, then refresh under cold running water.
- 4
Squeeze spinach thoroughly to remove excess water.
- 5
Unroll one sheet of pastry onto a non-stick baking sheet, scatter cooked spinach leaving a ¾" border.
- 6
Cover spinach with cooled mushroom mixture, then arrange sliced brie on top.
- 7
Brush pastry edges with beaten egg.
- 8
Lay second pastry sheet over filling and press with fingers to remove air pockets, seal edges with fork.
- 9
Score top lightly with back of sharp knife.
- 10
Chill for 20 minutes and preheat oven to 400°F/fan 350°F/gas 6.
- 11
Brush pastry with remaining beaten egg and bake for 15-20 minutes until golden brown and crisp.
- 12
Cut into 4-6 squares and serve with crisp green salad.
Tips
Squeeze the wilted spinach thoroughly to prevent a soggy tart base.
Ensure the mushroom and garlic mixture is completely cooled before assembling to avoid melting the pastry.
Press out air pockets between pastry layers to ensure even baking and prevent separation.
Good to Know
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a 160°C oven.
Assemble the tart up to the chilling step, cover with cling film, and refrigerate for up to 8 hours before brushing with egg and baking.
Cut into 4-6 squares and serve warm with a crisp green salad.
Common Mistakes
Do not skip squeezing the spinach thoroughly to avoid a soggy, watery tart.
Do not bake without chilling the assembled pastry to prevent it from shrinking excessively.
Do not leave the mushroom mixture warm when assembling to prevent the pastry from becoming greasy.