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🍄 Mushroom Tart with Rosemary and Gorgonzola

480 kcal · 45 min · 4 servings

Ingredients

• 1 Packung (ca. 450 g) Puff pastry (store-bought), frozen
• 400 g White mushrooms
• 2 Stück (ca. 200 g) Onions
• 150 g Gorgonzola cheese
• 200 g Sour cream
• 3 Stück (Größe M) Eggs
• 1 Zweig Fresh rosemary
• 20 g Butter
• 1 Prise Salt
• 1 Prise Black pepper

Instructions

1. 1. Preheat the oven to 200 °C (390 °F) conventional heat. Do not preheat the baking sheet.
2. 2. Wipe the mushrooms clean with a damp cloth and slice them thinly. Peel the onions and chop them very finely.
3. 3. Heat a pan over medium heat. Add the butter and sauté the onions until translucent, about 3 minutes. Add the mushrooms and sauté on high heat until the released water has evaporated. Season with salt and pepper. Remove the pan from the heat and let the mixture cool.
4. 4. Line a large baking dish or sheet with parchment paper. Roll out the puff pastry slightly if too large and place it in the dish. Prick the base several times with a fork.
5. 5. In a bowl, whisk the eggs, sour cream, finely chopped rosemary leaves, and half of the Gorgonzola pieces into a smooth mixture.
6. 6. Spread the cooled mushroom-onion mixture evenly over the puff pastry. Pour the egg-cream mixture over it. Arrange the remaining Gorgonzola pieces on top of the tart.
7. 7. Bake the tart in the oven for 25-30 minutes until the edges are golden brown and the filling is set.
8. 8. Remove the tart from the oven and let it cool for 5 minutes before slicing into portions.

Nutrition per serving

• kcal: 480
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 35 g