Camembert and Mushroom Tart
I have a riddle for you. What do you get when you put together three of the best umami ingredients to ever grace this earth? A creamy, buttery, meaty camembert and mushroom tart. That’s what you get.
I first fell in love with camembert when I was in London a few years back. There is this chain across London and Paris (and perhaps some other areas of the world) called Paul and it’s just a simple bakery and sandwich shop. I guess you could call it fast food, but it’s far from greasy burgers and fries. I’ve been all across Europe and seen quite a few, and have always stopped to empty my pockets for spare change because even when you’re stuffed to the brim, a Paul baguette will change your life.
My first purchase from Paul was a camembert and romaine lettuce sandwich. Seems pretty plain, doesn’t it? Hardly. When you have something so simple that it only requires three ingredients, those better be the best damn ingredients on the planet. Paul does not disappoint, and here, neither will I. I promise.
I realize this is now sounding like an advert for Paul, so I guess I should mention I’m not getting any sort of compensation for this, I just really love Paul, okay?
Three ingredient dishes are my fave, and this camembert and mushroom tart is going to become your new fave too. Puffed pastry takes all the work out of homemade pastry dough, and is the perfect setting for meaty fried mushrooms and buttery camembert cheese. Though the pastry will seem small, it’s quite filling, and when cut in thin slices makes the perfect appetizer for wine night. Or a wine day. Now it’s time for me to head out to an ABC store to “prepare” for an evening in Waikiki. I’ll be back on the regular next week with all your new favorite recipes. Enjoy
Print Camembert and Mushroom Tart Author: Katy’s Kitchen Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: serves 4-6 Ingredients
- 1 lb mushrooms, sliced
- 1 TB butter, for frying
- salt + pepper
- 2 puffed pastry sheets, thawed
- 5 oz Camembert cheese, sliced
- 1 egg
- In a frying pan set to medium heat, sauté the mushrooms with the butter and salt and pepper until evenly browned (about 5 minutes).
- Preheat the oven to 350 F. Roll out one of the puffed pastry sheets and place one on a baking sheet. Add the mushrooms, then the cheese on top of the sheet, leaving about ½ inch of an edge. Roll out the second sheet and place it overtop the first, folding over the edges from the bottom up. Press the edges down with a fork to seal.
- Whisk the egg in a small bowl with a fork, and use a pastry brush to wash the egg over the top of the pastry. Bake for 20-25 minutes, or until golden brown.
I may be slow to respond to comments as I’m currently on vacation. Thanks for understanding!