Beef Mushroom Chèvre Puff Pastry Tart Recipes

BEEF, MUSHROOM & CHèVRE PUFF PASTRY TART

Beef, Mushroom & Chèvre Puff Pastry Tart image

Store-bought pastry makes this savoury tart an easy, family-friendly meal. Blending mushrooms into the ground meat mixture means lower calories, but adds a lot more flavour. Created by Mike Ward, celebrity chef and dad, your family is sure to love this tasty home-cooked meal.

Provided by Mary Jenny

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 frozen puff pastry, defrosted
400 g ground beef
400 g mushrooms, finely chopped
2 tablespoons Dijon mustard
3 tablespoons olive oil
100 g goat's cheese
1 bunch fresh thyme
1 pinch salt

Steps:

Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add ground beef, salt, mushrooms and mustard. Continue to cook for another 2 minutes. Remove from heat and set aside.
Slice puff pastry into 5 to 6 inch squares and place on a parchment-lined baking tray. Brush each square with olive oil. This will help crisp it up.
Add a couple of tablespoons of mushroom and beef mixture onto each pastry square. Add a few knobs of chèvre to each tart, then a few sprigs of fresh thyme. Bake for 425⁰F for 10 to 15 minutes, or until golden. Remove, slice into halves and drizzle with a little olive oil.

Nutrition Facts : Calories 416.1, Fat 33.1, SaturatedFat 12.5, Cholesterol 87.8, Sodium 322.6, Carbohydrate 3.3, Fiber 0.9, Sugar 2.1, Protein 26.5

PUFF PASTRY TART WITH VEGETABLES AND CHEESE

Puff Pastry Tart with Vegetables and Cheese image

Purchased puff pastry is versatile and delicious, whether you choose a sweet or a savory filling. In this case, a mix of veggies top a cheesy filling to make a dish that is great for breakfast or lunch. Or, cut into bite-sized pieces for a tasty appetizer.

Provided by Bibi

Categories Appetizers and Snacks Pastries Savory Tart Recipes

Time 1h20m

Yield 9

Number Of Ingredients 13

Ingredients

1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
1 tablespoon all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 cups chopped fresh mushrooms
1 cup chopped onion
salt and ground black pepper to taste
1 cup frozen chopped spinach, thawed and drained
½ cup chopped fresh tomatoes, drained
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
2 tablespoons heavy cream
¼ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch sheet pan with parchment paper and set aside.
Place thawed puff pastry on a lightly floured work surface. Roll out to a 10x14-inch rectangle and place on the prepared sheet. Score edges with a sharp knife, about 3/4 inch from the edge of the pastry, being careful not to cut all the way through the pastry. Inside the scored edges, prick several times with a fork. Brush pastry with beaten egg, reserving any unused.
Bake in the preheated oven for 8 minutes. Allow to cool slightly.
Combine olive oil and butter in a skillet over medium heat. When butter is melted, add chopped mushrooms and chopped onion. Cook until vegetables release their liquid, then continue cooking until the skillet is nearly dry, about 10 minutes. Remove from heat. Season onions and mushrooms with salt and pepper and stir in thawed and drained spinach and chopped tomatoes.
Combine the remainder of the beaten egg, garlic and herb cheese spread, and cream in a small bowl. Gently brush cheese mixture over the partially baked puff pastry, staying inside the scored edges.
Distribute the vegetable mixture over the cheese mixture and bake until the edges of the pastry are nicely browned and the cheese mixture is set, about 20 minutes. Remove from the oven and allow to cool in the pan about 5 minutes.
To serve, cut into serving pieces and sprinkle with grated Parmesan cheese.

Nutrition Facts : Calories 288.5 calories, Carbohydrate 16.8 g, Cholesterol 50 mg, Fat 22.8 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 224.7 mg, Sugar 1.7 g

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