serves 4
This recipe was an experiment for a fancy dinner party I was hosting. It turned out better than I even expected! I’m fascinated by how it comes together and surprised by how good it tastes. This isn’t typically my kind of dish, but the syrupy balsamic on the warm puff pastry topped with sautéed mushrooms, fresh, peppery arugula, creamy ricotta and toasted pine nuts has a WOW factor. And, it’s lovely to look at J
1 tablespoon pine nuts
6 large shallots, peeled, halved lengthwise
2 teaspoons olive oil
Salt & pepper
¼ cup balsamic vinegar
1 teaspoon sugar
3 tablespoons butter, divided
1 package frozen puff pastry, thawed
Flour, for surface
8 ounces mixed mushrooms (maitake, oyster, and/or shiitake), torn into bite-sized pieces.
1 garlic clove, minced
3 ounces tofu ricotta
1 cup arugula
½ ounce cashew parmesan (recipe below)
Olive oil and lemon wedge, for serving
Parmesan
¾ cup raw cashews
3 tablespoons nutritional yeast
¾ teaspoon salt
½ teaspoon garlic powder
Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and olive oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool.
Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 tablespoons butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in gaps.
Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, use only 1). Cut out a circle that’s about 1” larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pasty is a golden brown and puffed, 25-30 minutes.
Meanwhile, heat remaining 2 tablespoons butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with ricotta, mushrooms, arugula, parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.
Parmesan: Add all ingredients to a food processor and pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.