Cheesy Green Bean & Mushroom Tart

Cheesy Green Bean & Mushroom Tart


Get excited to eat your veggies
  • Kosher salt
  • 10 oz. thin green beans, trimmed, cut in half
  • 2 tbsp. unsalted butter
  • 6 oz. mixed mushrooms (such shiitake, cremini, and/or white button)
  • 2 cloves garlic, chopped
  • 2 tsp. fresh thyme leaves, chopped
  • ½ c. ricotta
  • 2 oz. herbed goat cheese, room temperature
  • 1 large egg
  • 1 (10½" x 9½") sheet frozen puff pastry, thawed
  • 1½ c. shredded mild white cheddar
  • 2 shallots, thinly sliced into rings
  • 1 c. vegetable oil
  1. Preheat oven to 425°. Line a work surface with a large piece of parchment.
  2. Bring a large pot of salted water to a boil and cook green beans 2 minutes. Using a spider or slotted spoon, transfer beans to a bowl of ice water to shock and stop cooking. Drain green beans on paper towels.
  3. In a large skillet over medium-high heat, melt butter until foam subsides. Cook mushrooms, stirring occasionally, until starting to lightly brown, about 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute more; season with ½ teaspoon salt. Transfer mushroom mixture to a plate.
  4. In a medium bowl, combine ricotta, goat cheese, and ¼ teaspoon salt until smooth. In a small bowl, whisk egg and 1 tablespoon water.
  5. Arrange puff pastry on prepared parchment. Using a rolling pin, roll to a 12"-by-10" rectangle. Cut rectangle in half to make 2 (10"-by-6") rectangles. Brush both sheets with egg wash. Transfer pastry to a parchment-lined baking sheet.
  6. Spread ricotta mixture onto puff pastry, leaving a ½" border. Top with a single layer of green beans, mushroom mixture, and cheddar.
  7. Bake tarts until edges are golden brown and cheese is browning in some spots, about 25 minutes. Sprinkle tarts with a pinch of salt.
  8. Meanwhile, in a small saucepan over medium heat, cook shallots and oil, stirring occasionally, until oil begins to bubble around shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until shallots are golden brown and crisp, 4 to 5 minutes more. Using slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly.
  9. Top tarts with crispy shallots, slice, and serve.

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