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🍄 Mushroom Port Wine Tart

540 kcal · 50 min · 4 servings

Ingredients

• 1 Rolle (ca. 250 g) Puff pastry
• 300 g Mixed mushrooms (e.g., Button, Shiitake)
• 1 kleine Onion
• 1 Zehe Garlic
• 100 ml Red Port wine
• 1 TL Paprika seasoning
• 20 g Butter
• 80 g Gorgonzola or Blue cheese
• 50 g Walnuts

Instructions

1. 1. Preheat the oven to 200°C (392°F) conventional mode.
2. 2. Wash the mushrooms and slice them. Dice the onion and garlic finely.
3. 3. Fry the mushrooms in the butter in a hot pan until the liquid has evaporated. Remove them.
4. 4. Cook the onions and garlic in the same pan until translucent. Add the mushrooms back in.
5. 5. Pour the Port wine over it and let the liquid reduce almost completely until only a syrupy residue remains.
6. 6. Season the mixture with paprika seasoning, salt, and pepper. Let it cool completely.
7. 7. Roll out the puff pastry on a baking sheet into a rectangle. Brush the edges with a little water so they rise while baking.
8. 8. Scatter the crumbled Gorgonzola evenly over the pastry.
9. 9. Distribute the cooled mushroom mixture over the cheese. Sprinkle the chopped walnuts on top.
10. 10. Bake the tart for 20-25 minutes until the pastry has risen and is golden brown.
11. 11. Remove the tart from the oven and let it rest for 5 minutes before cutting into squares.

Nutrition per serving

• kcal: 540
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 42 g