Recipe information
Ingredients for - Lidey's Wild Mushroom and Burrata Tart
1. 1 sheet puff pastry (from a 17.3 oz package), defrosted -
2. 3 tbsp. unsalted butter, divided -
3. 1 large shallot, minced -
4. 1 tsp. minced fresh thyme leaves -
5. 1 lb. mushrooms (preferably a mix of cremini and wild), stems removed and sliced 1/4-inch thick -
8. 1/2 tsp. white truffle oil, plus more for drizzling -
9. 3 tbsp. dry white wine -
10. 1 1/4 c. baby arugula, divided -
11. 8 oz. fresh burrata, carefully sliced into 1/2-inch rounds -
12. 1 egg, beaten with 1 tbsp. water, for egg wash -
13. Crushed red pepper flakes, for serving (optional) -
How to cook deliciously - Lidey's Wild Mushroom and Burrata Tart
1. Stage
Preheat oven to 400 degrees F.
