Recipe: Savory Mushroom and Brie Tart (using frozen puff pastry dough)

SAVORY MUSHROOM AND BRIE TART

1 (6 ounce) sheet frozen puff pastry, thawed
1 tablespoon vegetable oil
8 ounces sliced mushrooms
1/4 teaspoon salt
freshly ground black pepper (to taste)
1 tablespoon lemon juice
2 tablespoons prepared pesto
12 cherry or grape tomatoes, halved
6 ounces Brie cheese with rind, thinly sliced

Preheat oven to 400 degrees F.

On a lightly floured board, roll puff pastry into a 12-by-9-inch rectangle. Fold edges over to form a 1/2-inch border. Carefully transfer to baking sheet.

In a skillet heat 1 tablespoon vegetable oil over medium heat. Add mushrooms and cook, stirring, until they begin to brown and to lose their liquid, about 7 minutes. Season with 1/4 teaspoon salt and freshly ground black pepper to taste. Stir in lemon juice. Remove skillet and set aside.

Spread pesto evenly over pastry, leaving a 1/2-inch border. Spread mushrooms evenly over top. Arrange tomato halves over the mushrooms. Lay cheese slices evenly over the top of the tart.

Bake in preheated oven until cheese is melted and crust is browned, 10 to 15 minutes.

TIPS:
For a crisper crust, brush the uncooked pastry with a beaten egg and sprinkle with 1 tablespoon finely grated Parmesan cheese. Bake in preheated oven for 8 minutes until pastry is puffed and lightly browned. Puncture with a fork and continue as directed, reducing baking time to about 10 minutes.

Makes 4-6 servings
Source: The Convenience Cook by Judy Finlayson