Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to a 10x14 inch rectangle. Transfer it to the prepared baking sheet.
- Score a 1-inch border around the edge of the pastry, being careful not to cut through it. Prick the center of the pastry with a fork to prevent it from puffing up too much during baking.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and start to brown.
- Add the minced garlic and chopped thyme to the mushrooms. Cook for another 1-2 minutes until fragrant. Season with salt and pepper to taste.
- Spread the mushroom mixture evenly over the center of the puff pastry, staying within the scored border.
- Arrange the brie slices on top of the mushrooms.
- Brush the exposed edges of the puff pastry with the beaten egg.
- Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the brie is melted and bubbly.
- Let the tart cool for a few minutes before slicing and serving.
Notes
Chef's Tips:
• For a crispier crust, bake the puff pastry for 10 minutes before adding the toppings.
• Avoid overcooking the mushrooms, as they can become tough and dry out the tart.
• Serve the tart warm for the best texture and flavor.
Food Safety:
• Ensure the tart reaches an internal temperature of 165°F (74°C) to ensure the egg wash is fully cooked.
• Store leftovers in the refrigerator and consume within 3 days.