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Mushroom and Walnut Miso Tart with Puff Pastry Recipe

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4.3 from 77 reviews

This Mushroom Tart with Puff Pastry is a delightful savory dish combining a flaky, golden puff pastry crust topped with a creamy walnut miso spread and sautéed cremini mushrooms and onions. Perfect as an appetizer or light meal, this tart offers a delicious blend of earthy and nutty flavors with a fresh parsley garnish. Easy to prepare and bake, it’s ideal for entertaining or a flavorful everyday treat.

Ingredients

Puff Pastry:

  • 1 sheet frozen puff pastry dough, thawed

Mushroom Topping:

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 8 ounces cremini mushrooms, trimmed and thinly sliced
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • Chopped parsley, for garnishing

Walnut Spread:

  • 1 cup raw walnuts
  • 1 small garlic clove
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 teaspoons white miso (“shiro miso”)
  • 1/4 teaspoon fine sea salt

Instructions

  1. Thaw Dough: Remove the frozen puff pastry from the freezer and leave it at room temperature while you prepare the other ingredients; this takes about 30 minutes.
  2. Soak Walnuts: Place the walnuts in a small bowl and cover with boiling water. Let them soak for at least 30 minutes to soften.
  3. Preheat Oven: Set your oven to 400ºF (205ºC) to get it ready for baking.
  4. Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the finely diced onions and thinly sliced mushrooms. Season with 1/4 teaspoon sea salt and freshly ground black pepper to taste. Cook, stirring occasionally, until the vegetables are softened and starting to turn golden, about 10 to 12 minutes.
  5. Prepare Walnut Spread: Drain the soaked walnuts and transfer them to a food processor with the garlic clove. Pulse until the walnuts are broken down. Then add the water, lemon juice, white miso, and 1/4 teaspoon salt to the processor. Puree everything into a thick, creamy paste, stopping occasionally to scrape down the sides of the bowl for even blending.
  6. Roll Out Dough: Once thawed, roll out the puff pastry dough to make it a bit thinner, then transfer it onto a parchment paper-lined baking sheet.
  7. Assemble Tart: Spread the walnut mixture evenly across the rolled dough, leaving a 3/4-inch border around the edges. Evenly scatter the cooked mushroom and onion mixture on top of the walnut spread.
  8. Bake Tart: Place the tart in the preheated oven and bake for 22 to 25 minutes, until the edges are golden brown and puffed.
  9. Serve: Remove the tart from the oven and let it cool slightly. Cut into 8 squares, sprinkle with chopped parsley, and serve warm or at room temperature.

Notes

  • Make sure to thaw the puff pastry properly for best rolling and baking results.
  • White miso adds a subtle umami flavor; substitute with another mild miso if unavailable.
  • Walnut soaking softens them for a smoother spread.
  • Can be served as an appetizer, snack, or light meal.
  • Store leftovers in an airtight container and reheat in an oven or toaster oven for best texture.

Find it online: https://justsosavory.com/mushroom-and-walnut-miso-tart-with-puff-pastry-recipe/