Braided Olive and Mushroom Tart

1 square of puff pastry, rolled out thinly on parchment
2 tbsp extra virgin olive oil
2 boxes of baby Bella or cremini mushrooms, stems reserved but gills removed
10 baby tomatoes, sliced
2 cloves garlic, crushed
Large handful fresh basil, chopped
A few chopped sundried tomatoes, optional
1 tbsp pine nuts, crushed
2-3 tbsp olive tapenade (I used @sardofoods brand)
1 egg, beaten
Sesame seeds for garnish if desired .
Preheat oven to 400°F.
Slice mushrooms and chop up their stems (discarding the hard part). In a large pan, sauté the mushrooms in oil. After liquid has mostly evaporated, add the tomatoes, sundried tomatoes and garlic. Continue to sauté for a few more minutes. Add pine nuts and fresh basil and remove from heat.
For braiding technique details, please see my highlight 🍄olive braid.
I spread the olive tapenade in a line in the middle third of the puff dough, leaving a bit at each end. On either side, cut 1 inch diagonals or puff dough that you can fold over after. Add mushroom mixture on top of olive tapenade. Fold over puff dough slits almost like a braid. .
Brush with egg and top with sesame seeds.
Bake for about 20 minutes.

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