Puff Pastry Mushroom Tart With Herbed Cashew Cheese Preheat oven to 400°f. use a sharp knife to cut the top off of the garlic bulb, exposing the tops of the cloves. place garlic on a sheet of foil, cut side up, and drizzle with enough olive oil to coat. loosely wrap the garlic in foil and place into the oven. bake until the cloves are lightly browned, about 40 minutes. Cut mushrooms into 1 4 inch thick slices (don’t cut too thinly). heat olive oil and butter in a large skillet over medium heat. add mushrooms and onion and cook, stirring occasionally, until mushrooms are golden and onions are soft and translucent, 6 to 8 minutes. stir in soy sauce, thyme, and garlic and cook until fragrant, 30 to 60 seconds.
Mushroom Puff Pastry Tartlets Preheat the oven to 180°c (350°f) and place a baking paper on top of a baking tray. place the puff pastry on top of the baking paper and spoon the drained mushrooms on it, leaving some pastry on the sides (photo 5). once all the mushrooms have been arranged on the puff pastry, sprinkle it with the grated cheese. Add shallots and cook until lightly browned, about 3 minutes. add sliced mushrooms and ¼ teaspoon of salt and pepper to the pan, and cook until liquid has cooked off and the mushrooms have browned, about 15 minutes. add the garlic and thyme and stir to combine. cook 1 more minute, until fragrant. Keep either dough in the refrigerator until step 4 below. topping: over medium heat in a large skillet, cook butter and sliced shallots, stirring often, until shallots begin to soften, about 3 minutes. add mushrooms, garlic, salt, pepper, thyme, and rosemary. stir and cook until mushrooms are soft, about 5–6 minutes. 6. in another pan melt 1 tablespoon of butter, add mushrooms, 1 teaspoon of salt and sauté for about 4 minutes. 7. line a large baking sheet with parchment paper. 8. on a floured surface roll out the puff pastry dough into a rectangle (10 x 12) to match your baking sheet. 9. place the dough onto the baking sheet. 10.
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