Looking for a delicious and impressive dish to wow your guests? This Vegetable and Brie Tart combines the earthy flavors of fresh shiitake mushrooms, Brussels sprouts, and the sweetness of caramelized onions with a creamy, gooey Brie cheese. Perfect for a cozy dinner or holiday gathering, this tart is sure to become a favorite in your recipe rotation.
Ingredients:
- 6 tablespoons extra virgin olive oil (about 90 ml)
- 280 grams fresh shiitake mushrooms, stems removed and sliced (about 10 ounces)
- Salt and pepper, to taste
- 2 teaspoons soy sauce (about 10 ml)
- 1 small butternut squash, peeled and cut into 15 cm cubes (about 4 cups, 450 grams)
- 1 tablespoon honey (about 15 ml)
- 450 grams Brussels sprouts, cleaned, halved, and thinly sliced (about 4 cups)
- 2 large shallots, chopped (about 1 cup, 150 grams)
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 1 medium red onion (about 280 grams), halved and thinly sliced
- 1 teaspoon fresh thyme leaves
- 15 tablespoons light brown sugar (about 200 grams)
- 1 tablespoon balsamic vinegar (about 15 ml)
- Flour for dusting, as needed
- 2 sheets of puff pastry (from 1 package, 480-510 grams), thawed in the refrigerator for 24 hours
- 1 egg, beaten
- 1 whole Brie or Camembert cheese (about 200-225 grams)
Directions:
- Preheat your oven to 220 degrees Celsius (425 degrees Fahrenheit).
- In a large cast iron or non-stick skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shiitake mushrooms, season with salt and pepper, and cook until they are golden brown and tender (about 8-10 minutes). Transfer the cooked mushrooms to a bowl and mix in the soy sauce.
- Prepare the butternut squash by tossing it with 1 tablespoon of olive oil and honey. Season to taste and roast until tender, which should take about 15 minutes.
- In another skillet, heat another 2 tablespoons of oil and add the Brussels sprouts, shallots, garlic, and rosemary. Cook until the vegetables are tender (about 8 minutes).
- Combine the cooked Brussels sprouts with the roasted squash and mushrooms in the bowl.
- In the same skillet, caramelize the red onions with thyme using the remaining oil. Add the brown sugar, balsamic vinegar, and a splash of water, cooking until the mixture has a jam-like consistency (10-15 minutes). Let the filling cool completely before assembling the tart.
- Roll out the puff pastry into circles on a lightly floured surface. Place half of the vegetable mixture on one sheet of puff pastry. Add a layer of Brie cheese and some of the onion jam, then top with the rest of the vegetable mixture.
- Brush the edges of the pastry with the beaten egg, fold over the top pastry, and seal the edges. Brush generously with the beaten egg.
- Bake the tart in the preheated oven until it is golden brown, which should take about 40-45 minutes. Allow the tart to cool for 30 minutes to 1 hour before serving.
How to Serve Vegetable and Brie Tart
Serve your Vegetable and Brie Tart warm, perhaps alongside a light salad dressed with a lemon vinaigrette. This dish pairs beautifully with a crisp white wine or a refreshing sparkling water. Enjoy a slice as a hearty appetizer or as a delightful main course at your next meal.