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Mushroom & Herbed Mascarpone Tart



prep time:

45 mins

cook time:

35 mins

Total time:

1 hour 20 mins





  1. Heat oven to 375º
  2. Unfold puff pastry and place onto parchment paper. Lightly use a rolling pin to flatten, if necessary. Score top of pastry with a sharp knife, leaving a 1/2-inch border around edges. Slide parchment and pastry onto a baking sheet. Bake 10-12 minutes or until pastry has puffed up and begun to turn a light golden color all over. Remove from oven; set aside.
  3. Increase oven temperature to 425º
  4. Beat egg and 1 tablespoon water together in small bowl. Set aside
  5. Melt 3 tablespoons butter in a skillet over medium heat. Add mushrooms. Cook, stirring often, until they just begin to soften. Whisk pickle brine, dark sweet soy sauce, and oyster sauce together in small bowl. Add mixture to pan; continue to cook until mushrooms have completely softened and slightly shrunk, and some liquid has evaporated. Transfer to a bowl to cool
  6. Return skillet to heat. (it's ok if some sauce and browned bits remain.) Add 1 tablespoon of olive oil and the garlic. Cook until garlic just begins to brown, then add pea shots. Cook, stirring constantly, until pea shoots have wilted. Transfer to a bowl to cool
  7. Beat 1 egg and 1 tablespoon water together in small bowl. Brush the 1/2-inch border of puff pastry with the egg wash (you won’t use all of it)
  8. Combine mascarpone, basil, thyme, vinegar, and salt in small bowl. Spread over puff pastry, leaving border exposed. Evenly spread mushrooms and garlicky pea shoots on top of mascarpone mixture. (There may be some leftover liquid from the mushrooms, do not add this.) Top with the 1/4 cup of goat cheese crumbles
  9. Bake 20-25 minutes (start checking around 15 minutes), or until pastry has puffed up quite a bit, edges have turned a deep golden brown, and bottom of tart in center appears to be cooked through. Remove and let cool on the baking sheet for 10 minutes. Transfer to cutting board; cut and serve.