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Ingredient List:
For the tart:
- 1 puff pastry sheet
- 1lb mushrooms, mix of shiitake & button (minced)
- 4 large shallots (minced)
- 1 tbsp fresh thyme
- 2 tbsp soy sauce
- 3 tbsp oil
For the aioli:
- 2 tbsp mayo
- 1 tbsp white horseradish
- 1.5 tsp Dijon mustard
- 2 cloves crushed garlic
Recipe created for Cedar Market by: @Foodkidsandsleep
Cooking Instructions
Roll out the puff pastry until it’s roughly 50% larger. Fold over the edges to create an outer crust. Poke holes in the center with a fork to keep it from puffing up. Place onto a sheet pan and bake at 400℉ for approximately 20 minutes, or until golden.
While puff pastry is baking, mince your mushrooms (don’t be a hero, use a food processor), shallots and thyme. Sweat your mushrooms in the pan. Once they start releasing water add the shallots, letting them sweat as well. Once the pan is mostly dry, add the soy sauce, thyme, and oil and sauté until browned. Add the filling to the center of the puff pastry, filling in until the edges.
Pat your steak dry and season; sear on both sides until medium rare or medium. Slice as thin as you’d like and place the steak slices on top of the tart.
For the aioli, just mix together all the ingredients, and pour it over your tart and garnish with fresh chives.
Slice & enjoy!
