Foodbe
spring onion & mushroom tart

spring onion & mushroom tart

👨‍🍳 Chefy Tip: Cook the filling until the mushrooms stop releasing liquid and the bottom of the pan has a fond — that's five minutes, not two. Score the pastry border deeply enough to hold the filling. Brush the edge with egg wash twice — once before the filling goes on, once right before baking.

Serves
4
Prep
15 min
Cook
30 min
Difficulty
Intermediate
Cost
Moderate
Calories
320
Carbs
28g
Protein
7g
Fat
20g

Flavor Profile

🧅 Sweet and caramelized from spring onions
🍄 Earthy and umami-rich from the mushrooms
🧀 Creamy and tangy from the goat cheese
🌿 Herbaceous and fragrant from fresh thyme

Ingredients

🥧 1 sheet puff pastry, thawed
🧅 1 cup spring onions, thinly sliced
🍄 1 cup mixed mushrooms, sliced
🫒 1 tbsp olive oil
🧄 1 clove garlic, minced
🌿 1 tsp fresh thyme leaves
🧂 Salt and black pepper to taste
🧀 1/4 cup crumbled goat cheese
🥚 1 egg, beaten (for egg wash)

Instructions

01

Preheat oven to 375°F (190°C). Sauté spring onions, mushrooms, and garlic in olive oil with thyme, salt, and pepper until softened, about 5 minutes.

02

Roll out puff pastry on a parchment-lined baking sheet. Score a 1-inch border. Spread mushroom mixture over center and top with goat cheese. Brush edges with egg wash.

03

Bake 25-30 minutes until pastry is golden and crisp. Cool slightly before slicing.

🧬 Food Science

Spring onions are rich in antioxidants and vitamin C, which support immune health. Mushrooms provide umami depth and essential nutrients like selenium and B vitamins, making this tart both delicious and nutritious.

Pair It

🥂 A chilled Chardonnay or sparkling water with lemon complements the buttery, savory flavors perfectly.
🍽️ Serve alongside a lemony arugula salad or roasted asparagus.