This tart is absolutely delicious the combination of mushrooms, potatoes, caramelized and brie cheese is fantastic.
Potato, Mushrooms, Caramelized Onions and Brie Cheese Tart
- 1 sheet frozen puff pastry
- 4 oz brie cheese cut into small pieces
- 2 tablespoons olive oil
- 1 onion thinly sliced
- 1 cup mushrooms sliced
- 2 large potatoes peeled and sliced
- ¼ teaspoon ground cumin
- ¼ teaspoon ground paprika
- ½ teaspoon fresh thyme
- ½ teaspoon fresh parsley
- Salt and pepper
- 1 beaten egg
- In a medium non-stick pan, heat the olive oil over medium heat. Add the potato slices in a single layer, add the cumin, paprika, thyme and parsley and fry about 4 minutes on each side or until tender.
- With a slotted spoon, transfer the potatoes to a plate lined with paper towel and set aside. Add the onions and mushrooms to the pan and cook for about 10 minutes or until caramelized.
- Preheat the oven to 400 F.
- Line a baking sheet with parchment paper. Place the puff pastry on the baking sheet. Spread the potatoes, mushrooms and onions on top of the pastry, leaving about 1 inch border.
- Top with the brie the cheese. Season with salt and pepper. brush the edge of the tart with the egg.
- Bake for about 25 to 30 minutes or until the pastry is golden brown.
This tart is as simple as can be and almost any vegetables can be used. That's what I love about tarts and pies, they are so versatile. In this case, I made a potato, mushroom, caramelized onions with brie topping, but you could use any cheese or even a combination of different kinds of cheeses.
Serve with a green salad on the side and enjoy it!Salt and pepper
Lovely! I love how the toppings sink into the puff pastry as it bakes, forming its own 'bowl'. Versatility is wonderful in a dish like this because it means we can enjoy it all year with whatever vegetables are currently in season. As for cheese, there are so many different ones to try; my husband would probably vote for blues while I love goat cheeses. 😎
This cheesy mushroom tarts with caramelized onions sounds fabulous.
Wonderful pie. In Greece pies called pites were meant to be made with anything available a simple dough to make phyllo and a filling.
Baking is my Zen
Great flavor combinations!
I love all the ingredients you used. Yum!
I've made them with tomato, basil, artichoke and ricotta cheese.
I love that you used the brie on this tart. Isn't brie the best? I love that stuff!
my boyfriend cooks for me
I am a sucker for any kind of tart, and I love the combination of flavors you've got in this one. Looks terrific.
A flavourful combination! The tart looks too delicious 🙂
Delicious combo for your tart, Erica! I love it and am copying the recipe in a minute.
It's such fun to experiment with puff pastry, isn't it? I made a galette with wild mushrooms and stilton for my son the other night...with puff pastry instead of the regular pastry called for. It was sheer heaven.
Thank you so much guys!
oh my,this tart looks amazing! I'm definitely saving this recipe!
Wow and yum! They are lovely!
I bookmarked an all allium tart recipe in a maazine today and here you are with a prettier version 😉 Lovely Erica.
D. @ Outside Oslo
That looks wonderful--like it would be a quick and easy way to enjoy a decadent meal, perhaps with a simple green salad and a crisp, fruity glass of wine!
I agree, tarts are great to make because of their versatility. The flavors in this one sound delicious!
Me gusta todo lo que usastes. Se ve delicioso! Have a Happy 4th and I can't wait to see what you come up with.
I love tarts and this looks very tasty! I'm giving it a try soon.
Jenn AKA The Leftover Queen
With all these fantastic ingredients, it has to be good!
That's lovely, I just discovered the frozen puffy pastry wonders, (i was probably living under a rock) LOL. But loved the combination you used. Looks yummy.
ah, the wonders of puff pastry never cease. great tart, erica!
Omg, this recipe took the words out of our mouths. Being in New Zealand, I used Edmonds brand frozen puff pastry sheets. I used two large white potatoes, 12 mushrooms and two small onions along with the Brie. This made enough for two sheets and I was glad to have done two because my husband ate them both!! I was worried about it coming out too dry because it didn’t have a base but it was perfect. I was also worried about the pastry being soggy with the weight of the filling, but it was perfect!! I lightly made lines around the edge to allow the pastry to rise and to create a square center. I pricked the center square with a fork. After it was assembled I popped them in the fridge until we were ready to eat. Baked at 200c for 15 min. It was labor intensive to cook all of the ingredients before layering, but so worth it. It will be my new go to for guests because I can make ahead and it looks gourmet! Last tip: it did seem to be needing to be served with something moist. I recommend a nice complementary savory chutney as a side.