Green Bean Mushroom Tart
After Thanksgiving, this is the perfect way to use leftovers in a unique way that is simple to make a tasty meal.
- 1 sheet Frozen Puff Pastry
- 3 Tbs Butter
- ¼ cup Bleu Cheese
- ¼ lb Green Beans
- 1 each Large White Onion
- 1 clove Garlic
- ¼ cup Balsamic Vinegar
- ¼ cup Sugar
- 2 cup Mushrooms
- 1 each Egg
- 2 Tbs Olive Oil
- Salt and Pepper to taste
Method of Preparation
Remove puff pastry and let thaw. Poke with a fork leaving a 1 inch border untouched.
Induction – In a medium saute pan, sweat thinly sliced onions in 1 Tbs of olive oil for about 20 minutes. Add sugar and balsamic vinegar and continue to cook on medium low heat for about 20 minutes, or until a jam consistency.
Induction – In a medium saute pan, saute minced garlic in 1 Tbs of olive oil and 1 Tbs of butter. Add thinly sliced mushrooms and cook on low for about 15 minutes, stirring minimally. Salt and pepper to taste.
CSO – Blanch green beans for 5 minute on Steam setting at 210°. Place in an ice bath to preserve color and texture. Remove ends, and thinly slice on a bias.
Assembly – Spread a thin layer of caramelized onions on the puff pastry, leaving the border clear. Repeat with the green beans, then the mushrooms. Top with crumbled bleu cheese, and brush boarder with the egg.
M Series Convection Bake – Bake at 350° for 25 minutes. Slice, serve, and enjoy!