Best 5 Shiitake Roasted Red Pepper Puff Pastry Tart Recipes

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Indulge in a culinary symphony of flavors with our roasted red pepper and shiitake puff pastry tart. This delectable dish showcases a medley of textures and tastes that will tantalize your palate. The centerpiece of this tart is the combination of roasted red peppers and succulent shiitake mushrooms, roasted to perfection and infused with a delightful blend of herbs and spices. Nestled atop a flaky and golden puff pastry base, each bite offers a harmonious balance of crispness and tenderness. Accompanying this savory creation is a selection of three equally tempting recipes: a vibrant roasted red pepper soup, a zesty shiitake mushroom pâté, and a refreshing shiitake and arugula salad. These recipes, each a culinary masterpiece in its own right, complement the tart perfectly, offering a range of flavors and textures to elevate your dining experience.

Let's cook with our recipes!

SHIITAKE & ROASTED RED PEPPER PUFF PASTRY TART RECIPE - (4.6/5)



Shiitake & Roasted Red Pepper Puff Pastry Tart Recipe - (4.6/5) image

Provided by John_Merillat

Number Of Ingredients 9

1 (9-ounce) sheet frozen puff pastry, thawed
1 large egg
2 tablespoons unsalted butter
3 cups (8-ounces) shiitake mushrooms, stemmed and coarsely chopped
Kosher salt and freshly ground black pepper to taste
1/3 cup (4-ounces) jarred roasted red peppers, patted dry and coarsely chopped
1 1/2 cups (4-ounces) Gruyère, coarsely grated
1 tablespoon finely chopped fresh tarragon, plus 1 teaspoon
3 tablespoons almonds, sliced

Steps:

  • 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. 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. Meanwhile, heat the butter in a 12-inch skillet over medium-high heat until the foam subsides. Add the mushrooms, season with 1/2 teaspoon salt, and cook, stirring occasionally, until the edges start to brown, 3 to 5 minutes. Remove from the heat to cool slightly. Add the mushrooms, red peppers, cheese, 1 tablespoon of the tarragon, and 1/2 teaspoon 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. Remove from the oven and sprinkle with the remaining 1 teaspoon tarragon. Cool slightly before serving.

GOAT'S CHEESE & RED PEPPER TART



Goat's cheese & red pepper tart image

There is a little work involved in this, but there is so much satisfaction in bringing it to the table to share with family or friends

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper, Vegetable

Time 1h5m

Number Of Ingredients 9

2 large red onions , thinly sliced
2 tbsp olive oil
1 tbsp balsamic vinegar
12 pitted black olives
2 red peppers (choose tapered, heart-shaped ones if possible)
200g ready-made shortcrust pastry
150-200g / 5-7oz log firm goat's cheese , such as Sainte-Maure de Touraine or Capricorn
250g cherry tomato
few oregano or basil leaves

Steps:

  • Cook the onions in the oil for 6-7 mins, until they are softened and lightly coloured, then add the balsamic vinegar and 1 tbsp water. Cook for a further 2-3 mins. Roughly chop the olives and stir in. Leave to cool.
  • Halve the peppers, remove the seeds and core. Put under a hot grill, skin side up, until the skins are charred. Remove and put into a food bag until cool enough to handle, then peel off the skins.
  • Heat oven to 200C/fan 180C/gas 6. Roll out the pastry and line a 23-24cm deep flan tin. Line with baking paper and beans, then bake for 10 mins. Remove the paper and beans, then bake for 5 mins more, until the pastry is golden and crisp.
  • Spread the onion mix over the base of the pastry case. Put the halved peppers on top, cut side up with tapered ends towards the centre. Slice the goat's cheese and put a few slices in each pepper half. Tuck the tomatoes in the gaps between the peppers.
  • Bake for 20-25 mins until the cheese is lightly tinged brown and the tomatoes have burst. Scatter over the herb leaves and serve warm or at room temperature.

Nutrition Facts : Calories 471 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.35 milligram of sodium

SHIITAKE AND EGG TART



Shiitake and Egg Tart image

Eggs aren't just for breakfast. Make this mushroom and egg tart dinner and break out of your meat-and-potatoes rut once and for all.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 9

All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
3/4 pound shiitake mushrooms, stemmed and large ones halved
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Coarse salt and ground pepper
6 large eggs
Grated Parmesan, for serving

Steps:

  • On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet (trim parchment to fit, if necessary). With a sharp knife, score a 1/2-inch border around edges. With a fork, prick pastry all over inside border. Refrigerate 20 minutes.
  • Preheat oven to 375 degrees. In a large skillet, melt butter over medium. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
  • Bake puff pastry until light golden, about 15 minutes. Remove from oven and top with mushroom mixture, staying within border. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set but yolks are still runny, about 10 minutes. To serve, sprinkle with tarragon and Parmesan and cut into 6 squares.

Nutrition Facts : Calories 375 g, Fat 25 g, Fiber 2 g, Protein 11 g, SaturatedFat 6 g

GOAT'S CHEESE, FENNEL & ROASTED RED PEPPER TART



Goat's cheese, fennel & roasted red pepper tart image

Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread

Provided by Lizzie Harris

Categories     Buffet, Canapes, Side dish, Snack, Starter, Supper

Time 1h20m

Number Of Ingredients 13

375g sheet all-butter puff pastry
3 tbsp olive oil
1 red onion , finely chopped
1 large fennel bulb , core removed, finely chopped
1 romano pepper , deseeded and finely chopped
2 garlic cloves , crushed
2 eggs , plus 1 yolk
200ml double cream
100ml milk
½ tsp sweet paprika
100g goat's cheese
12 olives , pitted
caper berries , to serve (optional)

Steps:

  • Roll out the pastry onto a floured surface to the thickness of a £1 coin. Use to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
  • Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans (or dried rice or beans). Put the tin on a baking sheet and bake for 15 mins. Remove the parchment and beans and cook for another 8-10 mins until a pale biscuit colour. Turn the oven down to 180C/160C fan/gas 4.
  • Meanwhile, prepare the filling. In a large pan, heat the oil over a medium heat, add the onion, fennel and pepper, and cook for about 15 mins until soft and beginning to caramelise. Add the garlic and cook for a few mins more. Allow to cool.
  • Lightly whisk the eggs, cream and milk together, then add the paprika and some seasoning. Tip the veg into the tart shell and dot over with cheese and olives. Pour over the eggs, then put the tin in the oven. Bake the tart for 20-25 mins until golden and set. Cool on a wire rack, then remove from the tin and cut into slices. Serve with caper berries scattered around, if you like. This can be eaten at room temperature or reheated later.

Nutrition Facts : Calories 438 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium

SHIITAKE AND SNAP-PEA RISOTTO



Shiitake and Snap-Pea Risotto image

Meaty shiitakes add a filling note to this fragrant snap-pea accented risotto.

Provided by Martha Stewart

Categories     Rice Recipes

Time 45m

Number Of Ingredients 10

1 2-inch piece ginger, plus 2 teaspoons minced ginger
4 cloves garlic, plus 2 teaspoons minced garlic
8 ounces shiitake mushrooms, stems and caps separated
12 cilantro stems, plus leaves for serving
Coarse salt and freshly ground pepper
5 tablespoons unsalted butter
1 tablespoon low-sodium soy sauce, plus more for serving
1 1/2 cups arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc
2 cups sugar snap peas (8 ounces), trimmed and sliced

Steps:

  • In a saucepan, bring ginger piece, garlic cloves, mushroom and cilantro stems, 1 tablespoon salt, and 8 cups water to a simmer.
  • In a large straight-sided skillet, heat 2 tablespoons butter over high. Add mushroom caps and a pinch of salt; cook, stirring occasionally, until browned, 5 minutes. Transfer to a bowl; stir in soy sauce. Melt remaining butter in skillet over medium. Add rice and minced ginger and garlic; cook, stirring, until rice is toasted, 3 to 4 minutes. Add wine; cook until evaporated. Add 1/2 cup broth; cook, stirring, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring, until rice is al dente, about 25 minutes. Stir in snap peas; cook until tender, about 7 minutes more. Remove from heat and stir in mushroom caps; season with salt and pepper. Serve, with cilantro leaves and a drizzle of soy sauce.

Tips:

  • For the best flavor, use fresh, high-quality ingredients.
  • Shiitake mushrooms should be rehydrated in hot water for at least 20 minutes before using.
  • Red peppers should be roasted until they are slightly charred and tender.
  • Puff pastry should be thawed according to the package directions before using.
  • Be careful not to overcook the tart, as the puff pastry can become dry and tough.
  • Serve the tart warm or at room temperature.

Conclusion:

This shiitake roasted red pepper puff pastry tart is a delicious and elegant dish that is perfect for any occasion. The combination of savory mushrooms, roasted red peppers, and creamy cheese is sure to please everyone at the table. With its simple yet sophisticated flavors, this tart is sure to become a new favorite.

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