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The season calls for appetizers that are as comforting as they are delicious, and my Mushroom Brie Tart is here to steal the spotlight at your next gathering.
This elegant appetizer combines a flaky, golden crust with a savoury base of sautéed mushrooms, caramelized onions, and fresh thyme, topped with melty brie cheese. It's the perfect balance of rich, earthy flavors and melt-in-your-mouth textures, making it ideal as a starter, side dish, or even a vegetarian main.
Plus, it’s easy to prepare ahead of time, so you can spend less time in the kitchen and more time enjoying the season with loved ones. Just cook ahead of time, and reheat in the oven whenever you're about to serve, or cook right before serving. Whether you’re hosting a cozy dinner party or a festive cocktail hour, this Mushroom Brie Tart is sure to impress!
Mushroom Brie Tart
Serves: 8-10
Prep time: 20 minutes
Cook time: 25-20 minutes
Ingredients
397g puff pastry dough
170g (or 2) portobella mushroom caps , thinly sliced
½ onion, diced
3 tablespoons butter
2 cloves garlic, minced
6 springs fresh thyme
2 tablespoon balsamic vinegar
2 tablespoons soy sauce
2 tablespoons honey
150g double cream brie
1 egg, whisked
Directions
Preheat to 375°F.
Bring a large skillet to medium heat and melt the butter. When the butter is melted and starting to bubble, add the onions and mushrooms and cook, stirring occasionally for about 5 minutes or until the onions start to soften.
Add the garlic to the mushrooms and onions and continue to cook for another couple minutes. Then, add the balsamic vinegar, soy sauce, honey, and half the thyme. Cook until the sauce has thickened and coated the mushrooms. Remove from the heat.
On a floured surface, roll out the dough into a ¼-inch thick, roughly rectangular shape. Bring in the edges to form a small crust around the edges. Use a fork to press down and seal the edges. Gently place on a baking sheet.
Spread the mushrooms and onions evenly on the tart dough, and layer the sliced brie evenly on top. Then brush the edges with the egg wash.
Bake for 25-30 minutes or until the crust is golden and the cheese has mostly melted.
Let sit for 5 minutes before slicing and serving.
Top with remaining fresh thyme and enjoy!
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