This is a simple, but elegant, recipe so the trick is all in the making of the mushrooms. When sautéing the mushrooms, even if you’re tempted to add a pinch of salt, try not to. Salt will make the mushrooms watery. As mushrooms already contain a huge amount of water, you’re aiming to boil some of this off to prevent the puff pastry becoming soggy during cooking. We’ve also recommended in the recipe above that you allow the mushroom mixture to cool to room temperature, as this will help prevent your tart from becoming soggy.
For the puff pastry, it’s best to chill it on a lined baking tray. This means you don’t need to move the puff pastry around again and risk breaking it at a later time. Take care that you don’t cut all the way through the pastry when creating your border. You’re aiming to lightly score it, to help the crust rise and form that beautiful tart shape. You’ll also need to keep your toppings within the border. If any spill over, it may stop the sides from rising, so make sure you clean up any spillages before transferring to the oven. Don’t skip the step of adding the beaten egg to the sides. This helps to give the pastry its golden brown color and irresistible shine.
We’ve proposed using wild mushrooms in this recipe and, if you can safely forage these locally, even better. But you really can make this dish with any mushrooms you can purchase in your local grocery store. Explore the world of mushrooms and find your favorite variety to use in our thorough guide.
Storage
You can store leftover mushroom tart in the fridge for up to three days. It’s possible to reheat it in the oven, but it won’t always produce ideal results. Really it’s best to eat this one fresh on the day of cooking.
