Deviled Eggs and Mushroom Tart
A delicious savory tart that is also healthy-ish!
When the pandemic was upon us and we were stocking up on essentials, I remember asking Suraj to add puff pastry sheets to the list. Although it may sound like an odd thing to stock up on, if you know our love for appetizers this shouldn’t come as a surprise. The other day, I was wanting to put something under the appetizer section of the blog and realized that I had almost forgotten about the puff pastry sheets in the freezer. I used to make small puff pastry bites with mushrooms and caramelized onions. This dish is a variation of that recipe with deviled eggs and makes for an easy appetizer that is made for sharing. You can avoid the eggs to enjoy it as a vegetarian dish.
This is a simple recipe that uses eggs, mushrooms and caramelized onions as the main ingredients. The use of pre-made puff pastry sheets makes it easy to put together for a quick appetizer or when you have unannounced guests. You can prepare the deviled eggs and the mushroom mixture ahead of time and assemble them minutes before the party to throw in the oven. It gives a nice savory smell while in the oven and your guests will be eagerly waiting to get their hands on it. This tart pairs well with light-bodied red wines or most summery drinks.
This appetizer might be the star of your outdoor social-distancing get-togethers this summer! Remember to cut them in squares before passing around to your guests so that they can take one for their plate without having to cut it themselves.
In a large cast iron skillet over medium heat, heat 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
Heat the remaining 3 tablespoons of butter and sauté the onions for 5 minutes.
Add the dried thyme, paprika, garlic powder, salt and pepper and continue to cook on medium low heat till the onions are lightly browned (15-20 minutes). Make sure to stir the mixture every 5 minutes or so.
Add the balsamic vinegar and allow the onions to soak in it. Turn off heat.
Add the onions to the mushroom mixture. Allow to cool to room temperature.
Preheat the oven to 400 degrees F. Line the baking sheet with parchment paper.
Cut the boiled eggs in half and separate the yolks to a medium sized bowl and mash it with back of a fork.
Take 1/4th of the above mushroom and onion mix and grind lightly. It should still have some chunkiness.
Add the ground mixture and mayonnaise to the mashed yolks and mix them well.
Fill the boiled egg white with this mixture.
Unroll the puff pastry onto a lightly floured surface. Roll out to a 10x16-inch rectangle. Prick tiny holes in the center of the crust with a fork to allow the steam to escape and prevent it from causing the crust to bubble. The holes will close up, as the crust bakes and your filling will not leak through.
Spread mozzarella cheese in the center, leaving a little less than an inch border and add the caramelized onion on top.
Using a pastry brush, brush the sides of the puff pastry with the beaten egg.
Place the deviled eggs on top of the cheese and mushroom-onion mixture.
Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.
(Optional) Garnish with fresh parsley leaves. You can leave them on once done or take them out after baking. I just crushed the roasted parsley leaves using hands and spread them all over before serving. It is just like garnishing with dried parsley.
Garnish the eggs with fresh parsley leaves.
a. Make sure the puff pastry is cold when it goes into the oven. If you leave it out for too long and it becomes soft and starts to give, allow it to rest in the refrigerator until you are ready to assemble and bake.
b. Gruyere or gouda cheese may be used to replace the mozzarella.
c. You can prepare the caramelized onion mixture ahead of time.
d. Serve the tart immediately after baking while it is still warm and crispy.
Thank you for trying this with me!
I’d love to see it on Instagram! Just use the hashtag #ttwmblog and I’ll be sure to find it.
Ingredients
Directions
In a large cast iron skillet over medium heat, heat 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
Heat the remaining 3 tablespoons of butter and sauté the onions for 5 minutes.
Add the dried thyme, paprika, garlic powder, salt and pepper and continue to cook on medium low heat till the onions are lightly browned (15-20 minutes). Make sure to stir the mixture every 5 minutes or so.
Add the balsamic vinegar and allow the onions to soak in it. Turn off heat.
Add the onions to the mushroom mixture. Allow to cool to room temperature.
Preheat the oven to 400 degrees F. Line the baking sheet with parchment paper.
Cut the boiled eggs in half and separate the yolks to a medium sized bowl and mash it with back of a fork.
Take 1/4th of the above mushroom and onion mix and grind lightly. It should still have some chunkiness.
Add the ground mixture and mayonnaise to the mashed yolks and mix them well.
Fill the boiled egg white with this mixture.
Unroll the puff pastry onto a lightly floured surface. Roll out to a 10x16-inch rectangle. Prick tiny holes in the center of the crust with a fork to allow the steam to escape and prevent it from causing the crust to bubble. The holes will close up, as the crust bakes and your filling will not leak through.
Spread mozzarella cheese in the center, leaving a little less than an inch border and add the caramelized onion on top.
Using a pastry brush, brush the sides of the puff pastry with the beaten egg.
Place the deviled eggs on top of the cheese and mushroom-onion mixture.
Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving.
(Optional) Garnish with fresh parsley leaves. You can leave them on once done or take them out after baking. I just crushed the roasted parsley leaves using hands and spread them all over before serving. It is just like garnishing with dried parsley.
Garnish the eggs with fresh parsley leaves.
a. Make sure the puff pastry is cold when it goes into the oven. If you leave it out for too long and it becomes soft and starts to give, allow it to rest in the refrigerator until you are ready to assemble and bake.
b. Gruyere or gouda cheese may be used to replace the mozzarella.
c. You can prepare the caramelized onion mixture ahead of time.
d. Serve the tart immediately after baking while it is still warm and crispy.