Wild Mushroom Tart with Saw Palmetto Honey
Serving savory puff pastry as part of a side dish is a no-brainer this time of the year, especially when the filling is wild mushrooms and Saw Palmetto Honey.
Ingredients
1 Tablespoon Olive Oil
1 Shallot Diced
2 Cloves of Garlic Chopped
1 ½ pounds Mixed Mushrooms
½ Teaspoon Kosher Salt
½ Teaspoon fresh Black Pepper
1 Teaspoon Fresh Thyme
1 Teaspoon Ground Sage
3 Eggs
2 Tablespoons Crème Fraiche
1/4 Cup Heavy Cream
1 Tablespoon Saw Palmetto Honey
2/3 cup Shredded Cheese such as Asiago, Provolone, Parmesan, Mozzarella
1 Pack of Puff Pastry
1 10-inch Round Baking Pan
Directions
- In a large sauté pan on medium, heat oil then add shallot and sauté for 3 minutes
- Add the garlic for one minute then add the mushrooms, salt and pepper. Cook for about 10 minutes
- Add the fresh thyme and sage, cook for 5 for minutes then cool for about 20 minutes
- In a mixing bowl add the eggs and scramble with a fork
- Add crème fraiche, cream and saw palmetto honey then mix well
- Add the cool mushrooms to the bowl then the cheese and mix well until all is incorporated
- Pre Heat oven to 350 degrees
- Add the rolled-out puff pastry to your baking dish
- Bake puff pastry for 10 minutes, then take out and push down to flatten leaving about 2 inches on the sides
- Add the mushroom mixture and bake for 20 minutes until toothpick comes out clean