I came across a similar recipe while doom scrolling on a social media app, and it looked so good I had to revise it to fit my taste, and tried making it my way with no meat. OMG, you have to make this.
Ingredients:
- 1 sheet of ready-rolled butter puff pastry
- 1 large cooked potato, cut in thin rounds
- 3 large mushrooms, cut into thick slices
- 1 round of brie, cut into thin slices
- red onion, thinly sliced
- a little olive oil
- a little balsamic vinegar
- fresh thyme & rosemary
- salt and pepper
- egg wash – 1 egg, beaten with a splash of milk
- 1 tub of herb cream cheese
- fresh grated parmesan cheese
Instructions:
- Pre-heat the oven to 375 degrees, and line 2 baking trays with silicone mats.
- Roll out the puff pastry and divide into 6 even rectangles – set aside
- Drizzle a little olive oil onto the baking trays in the places where you’re going to place the pastry (accuracy doesn’t matter here). I did 3 tarts per tray, so I drizzled in 3 quadrants of the tray.
- Drizzle a dash of balsamic vinegar on top of the olive oil, then sprinkle each area with salt and pepper and a little fresh thyme and rosemary sprigs.
- Lay your onion slices onto the oil & seasoned mixture.
- Slice the brie in enough pieces to divide between the 6 tarts.
- Slice the potato into rounds, divide it into 6 even portions, then lay thin slices of potato, alternating with mushroom slices and brie, down the centre of each tart, overlapping as you go. Sprinkle fresh grated parmesan cheese on top.
- Take one rectangle of pastry and slather it with a generous serving of herb cream cheese and then lay it down onto the onion, mushroom, brie & potato piles. Repeat with the remaining pastry. Go around each pastry tart with a fork making indentations around the edges.
- Brush each tart with egg wash and then bake for 25 mins or until golden. Once out of the oven allow them to cool for about 5 mins and then flip them over. You may need to run a knife under the tart first.
Plum Hill 