Mushroom and Taleggio Puff Pastry Tart

Mushrooms and Taleggio go together like, well, just about any culinary copacetic pairing you can think of. The woodsiness of the cremini mushrooms in this recipe are a natural foil for the fruity notes of the cheese and the rind adds a subtle earthy dimension that just makes the entire final product an entirely worthwhile ordeal. I think that the fresh parsley and basil are important to the recipe, they add a bright lift to some of the heavier tasting ingredients and a delightful contrast in texture. I made this on Sunday with the intention of having leftovers, but my friend Lela and I ate the entire thing and washed it down with a beautiful berry ripe Barbera and limoncello cocktails for dessert. This recipe is perfect cut up into small squares as an addition to brunch and also as an easy supper with a lemon and olive oil dressed salad.

mushroom and taleggio puff pastry tart:

1 lb. cremini mushrooms, sliced thinly

3 cloves of garlic, minced

5 scallions, green and white parts roughly chopped

Generous glug of olive oil

Kosher or sea salt and coarsely ground black pepper, to taste

150-200 g Taleggio, torn into small pieces (rind included)

Lots of fresh basil and parsley, snipped with scissors into a tangle of green

I sheet of pre-rolled puff pastry

1 egg, lightly beaten

1. Preheat the oven to 375 degrees.

2. Sauté the cremini mushrooms, garlic, and scallions in the olive oil over medium-high heat until the mushrooms are soft and starting to brown. Wait until the last minute of cooking before adding the salt and pepper to prevent the mushrooms from releasing too much liquid. Place the cooked mushroom mixture in a sieve and allow to drain for at least a half hour.

3. Prepare the puff pastry by laying it on a parchment lined baking sheet and pricking holes in the dough with a fork, coming up to about an inch away from the perimeter of the pastry (this ensures that the border of the puff pastry will rise higher than the centre, where the mushrooms will go). Par-bake for 10 minutes and remove from the oven. Using a pastry brush, wash the puff pastry with egg.

4. Evenly spread the mushroom mixture over the puff pastry and top with the pieces of Taleggio. Bake for another 15-20 minutes before removing. Cover the mushroom tart with a lavish amount of fresh green herbs and more cracked pepper.

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