*Shiitake and Roasted Red Pepper Puff Pastry Tart

Almonds and oregano may seem like unusual additions to a mushroom and pepper tart, but the combination is simply amazing. Serve a slice with a green salad to make it a meal.

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INGREDIENTS

1 sheet frozen puff pastry ; thawed
1 large egg
2 tablespoons unsalted butter
8 ounces shiitake mushrooms ; stemmed and cut into bite-size pieces (about 3 cups)
salt
4 ounces roasted red peppers ; patted dry and coarsely chopped (about 1/3 cup)
4 ounces Gruyère ; coarsely grated
4 teaspoons fresh oregano
Freshly ground black pepper
3 tablespoons sliced almonds

servings

INSTRUCTIONS

1. Position a rack in the center of the oven and heat the oven to 400°F. Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg and reserve the remaining egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.

2. Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.

3. Add the mushrooms, red peppers, cheese, 1 Tbs. of the oregano, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more.

4. Remove from the oven and sprinkle with the remaining 1 tsp. oregano. Cool slightly before serving.

NOTES

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*Shiitake and Roasted Red Pepper Puff Pastry Tart

1  sheet frozen puff pastry thawed
1 large egg 
2 tablespoons unsalted butter 
8 ounces shiitake mushrooms stemmed and cut into bite-size pieces (about 3 cups)
  salt 
4 ounces roasted red peppers patted dry and coarsely chopped (about 1/3 cup)
4 ounces  Gruyère   coarsely grated
4 teaspoons fresh oregano 
  Freshly ground black pepper 
3 tablespoons sliced almonds

1.  Position a rack in the center of the oven and heat the oven to 400°F.  Unfold the pastry sheet on a parchment-lined cookie sheet and score a 3/4-inch border on each side with the tip of a paring knife. Beat the egg in a medium bowl. Brush the border with some of the egg and reserve the remaining egg. Prick the rest of the crust all over with a fork and bake until puffed and golden, about 15 minutes. Gently press the center of the pastry to flatten large air pockets.

2.  Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 tsp. salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly.

3.  Add the mushrooms, red peppers, cheese, 1 Tbs. of the oregano, and 1/2 tsp. pepper to the remaining beaten egg and gently stir to combine. Spread the mixture over the tart, leaving the border uncovered. Sprinkle the almonds over the vegetables and continue to bake until the cheese is melted and the topping is heated through, about 10 minutes more.

4.  Remove from the oven and sprinkle with the remaining 1 tsp. oregano. Cool slightly before serving.

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Nutrition

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Serving Size: 1 serving (146g)
Recipe Makes: 4 Servings

Calories: 314
Calories from Fat: 244 (78%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 13.9g	70 %
	Monounsaturated Fat 9.2g
	Polyunsanturated Fat 2.1g
Cholesterol 114.6mg		35 %
Sodium 133.1mg		5 %
Potassium 157.4mg		4 %
Total Carbohydrate 6.8g		2 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 5.1g
Protein 12g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 314

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