Name: Cheesy Green Bean & Mushroom Tart
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 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 -; 1/2 c. ricotta -; 2 oz. herbed goat cheese, room temperature -; 1 large egg -; 1 (10 1/2" x 9 1/2") sheet frozen puff pastry, thawed -; 1 1/2 c. shredded mild white cheddar -; 2 shallots, thinly sliced into rings -; 1 c. vegetable oil -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Green Bean & Mushroom Tart

1. Kosher salt -

2. 10 oz. thin green beans, trimmed, cut in half -

3. 2 tbsp. unsalted butter -

4. 6 oz. mixed mushrooms (such shiitake, cremini, and/or white button) -

5. 2 cloves garlic, chopped -

6. 2 tsp. fresh thyme leaves, chopped -

7. 1/2 c. ricotta -

8. 2 oz. herbed goat cheese, room temperature -

9. 1 large egg -

10. 1 (10 1/2" x 9 1/2") sheet frozen puff pastry, thawed -

11. 1 1/2 c. shredded mild white cheddar -

12. 2 shallots, thinly sliced into rings -

13. 1 c. vegetable oil -

How to cook deliciously - Cheesy Green Bean & Mushroom Tart

1. Stage

Preheat oven to 425°. Line a work surface with a large piece of parchment.

2. Stage

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. Stage

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 1/2 teaspoon salt. Transfer mushroom mixture to a plate.

4. Stage

In a medium bowl, combine ricotta, goat cheese, and 1/4 teaspoon salt until smooth. In a small bowl, whisk egg and 1 tablespoon water.

5. Stage

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. Stage

Spread ricotta mixture onto puff pastry, leaving a 1/2" border. Top with a single layer of green beans, mushroom mixture, and cheddar.

7. Stage

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. Stage

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. Stage

Top tarts with crispy shallots, slice, and serve.