As promised I am presenting you a white mushroom tart with spinach-walnut pesto from my last post. By the way, did I mention I fell in love with that pesto? Whenever I see it’s finishing I immediately start making a new batch. Sometimes I change one or two ingredients, like pumpkin seeds or sunflower seeds instead of nuts, but the one thing that doesn’t change is spinach. So far it’s my favorite way of eating this leafy green 🙂 Today I want to share with you this super easy way of making tart from puff pastry with delicious caramelized white mushrooms and onions. It’s perfect when it comes straight from the oven and so delicious when cooled down as a cold starter or snack!
MUSHROOM AND SPINACH PESTO TARTS WITH BEAN SPROUTS
1 sheet (about 300 g) fresh puff pastry
350 g white mushrooms, sliced
4 tbsp spinach-walnut pesto (or regular pesto)
200 g bean sprouts
1 tbsp olive oil
1 small onion, diced
1 garlic clove, chopped
1/2 tsp dried or fresh thyme
pinch of fleur de sel with dehydrated boletus mushrooms (or regular salt)
freshly ground pepper
Heat the olive oil in a skillet, add the onions and the mushrooms. Stir and fry until they are caramelized, around 10-15 minutes. Add garlic and thyme and sautée for another minute. Season to taste with fleur de sel/salt and freshly ground black pepper. Set aside.
On a baking tray lined with baking paper set the puff pastry. Depending on how many servings you are planning to make, cut the pastry in the desired shape and size. I cut it in 3 big rectangles and 3 smaller ones. Spread the spinach pesto on every piece, leaving the sides clean. Add the caramelized onions and mushrooms and bake for about 15-20 minutes in 220ºC or until the puff pastry becomes golden brown. Sprinkle with bean sprouts and serve immediately as a starter or light lunch or let it cool down and serve as a cold snack.