An amazing and simple mushroom tart from the fabulous food journalist and author of EAT YOUR VEGETABLES, Joe Yonan!

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From Joe: "When I’ve got puff pastry in the freezer, all seems right with the world. Dinner is

a half hour away, and if a spontaneous party were to break out in my apartment

(a boy can dream, can’t he?), I’d have the makings of cheese straws, or little

mini-tarts, or who knows what else. The thing is, tarts like this take to all manner

of seasonal combinations (see page 80). If you don’t have caramelized onions

already made and want to dive right into this recipe, you can thinly slice and sauté

a small onion instead and use that as a base."



You will need:


1 (5-by-5-inch) square frozen store-bought puff pastry, preferably all-butter (such as Dufour

brand), defrosted but still cold

2 tablespoons Caramelized Onions, or 1 small sautéed onion

1/3 cup fresh corn kernels or thawed frozen corn

1/2 cup oyster mushrooms, cleaned and cut into 1/2 inch pieces

Sea salt

Leaves from 1 sprig of fresh thyme

1 tablespoon soft goat cheese


  1. Preheat the oven to 425°F. Line a small baking sheet with parchment paper.
  2. On a lightly floured countertop, roll out the puff pastry slightly, to about 6 inches square. Pierce the dough every half-inch with a fork; this helps the pastry rise more evenly.
  3. Transfer the dough to the prepared baking sheet. Gently spread the caramelized onions on the dough, leaving at least an inch all around the edges. Sprinkle with the corn kernels, then top with the mushrooms, a sprinkling of salt, and the thyme leaves. (It may seem like too much filling, but the mushrooms will shrink as they cook.) Pinch off small pieces of the goat cheese and dot them on the tart.
  4. Lightly moisten the edges of the dough with water, and fold each edge over onto itself, forming a rim of pastry that overlaps the filling slightly. Use the tines of a fork to crimp the edges.
  5. Bake the tart until the pastry has puffed and turned golden brown, 20 to 30 minutes. Transfer it to a plate and eat.


You can  substitute the oyster mushrooms with cremini, portobello, or stemmed shiitake mushrooms if you'd like.


Photography by Matt Armendariz

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