Savory Mushroom Tarts
Savory tarts featuring a delicate ricotta filling and sautéed mushrooms are encased in flaky, twisted puff pastry shells for an impressive dish.
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Instructions
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Preheat oven to 425 F with racks in the top and bottom, then line a baking sheet with parchment paper.
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Whisk 1 large egg, 1 large egg yolk, 2 teaspoons whole milk, and a pinch of salt for an egg wash.
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On a floured surface, roll one thawed puff pastry sheet into a 10-inch square, then cut into four 5-inch squares.
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Cut 1/2-inch slits parallel to the edge of each pastry square, leaving two opposing corners uncut. Brush the borders with egg wash. Fold one cut corner diagonally to the inside edge, then fold the opposite cut corner over to the other side, creating a raised border with twists. Transfer to the prepared sheet pan.
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Cut four 4-inch parchment squares, fold up edges, and fit inside each pastry. Brush pastry borders with a second coat of egg wash. Fill parchment with baking weights and freeze shells for 13-15 minutes.
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Blind bake shells on the bottom rack for about 20 minutes until deep golden. Remove weights and parchment, then bake on the top rack for 5 more minutes until light golden. Cool completely.
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While pastry bakes, clean and roughly chop 12 ounces mixed mushrooms.
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Heat 3 tablespoons butter in a large pan over medium-high heat. Add mushrooms and 3 cloves chopped garlic; sauté 2-3 minutes until fragrant and liquid releases.
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Stir in 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper; lower heat to medium and sauté 1-2 more minutes until browned. Transfer to a bowl.
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Whip 3/4 cup whole milk ricotta and 1/4 teaspoon salt until smooth and fluffy.
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Fill each cooled pastry shell with 2-3 tablespoons ricotta, smooth, drizzle with olive oil, and season with black pepper.
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Top ricotta with mushrooms, garnish with a thyme sprig, optional chili oil, and flaky sea salt. Serve.