I serve this delicious pie, which is savory and resembles a quiche, as a breakfast entree and as a vegetarian main dish to go along with my traditional Thanksgiving meal for family and friends. If you make it in a mini-tart pan, you can easily change it to serve as an appetizer. It is often praised!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 2 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 27 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (17.25 ounce) package frozen puff pastry, thawed according to package instructions
- 3 tablespoons butter, melted
- 2 ½ cups chopped yellow onion
- 8 cups portobello mushrooms, coarsely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 1 (8 ounce) package cream cheese, cut into cubes, at room temperature
- salt and ground black pepper to taste
- 1 large egg yolk
- 1 tablespoon milk
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish.
- Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes.
- Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours.
- Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper.
- Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge.
- Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie.
- Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.
Nutrition Facts
| Calories | 523 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 15 g |
| Sodium | 274 mg |
| Sugars | 5 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great dish that I would call simple elagance. I do agree with another post that it can be time consuming and as simple as it is planning is key. The puff pastry I used was frozen which required rhawing a bit (30 minutes). I also discovered that the pastry does not completely cover the pie dish, easily corrected with a bit of stretching. Instead of flowering a surface to cut strips I lined a cookie sheet with parchment and used a pizza cutter to cut the strips then refrigated for about an hour for easy handeling. I did buy pre sliced 8 oz mushroom packs (4) and usd 3, could have used 4 which cut down on prep. I also used more thyme than called for. I think using the egg milk wash on top gives the whole thing a good finish. I’ll do this again but will use 2-3 different kinds of mushrooms and plan a bit better so I’m not rushed like the first time.
Great recipe. I made my own puff and I think I left it a little thick on the lattice so I had a hard time getting the bottom lattices cooked where they overlap.
I absolutely love this recipe! I’m always looking for yummy vegetarian recipe to try out and this is definitely a keeper! Thanks you!
I made this last night. A hit! I tweaked it a bit. I used half button mushrooms and half eggplant. Then, I used Neufchatel cheese (trying ri reduce a few calories).
Only gave it 4 stars because it is a big labor intensive for anyone who cannot be on their legs too long. Beyond that it is delicious.
Had company for luncheon yesterday and did this. Out of this world, even my meat-eating husband loved it. Wouldn’t change a thing. Just be sure to make enough as they’ll be back for seconds. I made half the recipe, but used the whole package of puff pastry because I had the wrong sized pan, but it didn’t make a difference.
This is DELICIOUS. A great meat alternative at family dinners for those complicated vegetarians in my life. Thank you for providing something I can cook for them that doesn’t make me want to shove meat down their throat!
A bit time consuming for the average weeknight meal. I cut the recipe in half and baked it in individual-sized dishes. After baking the crust, I added the mushroom mixture to the crust without chilling it. The texture of the crust was slightly off as a result but it still tasted delightful and my husband gobbled it down.
I served this with a rib roast for Christmas and everyone who tried it loved it! The lattice pattern made the tart look really attractive and appealing next to the rib roast AND it tasted great! I would definitely recommend it.
This was not only delicious, but a work of art, as well. There are several discrepancies, however. A puff pastry sheet would barely cover the bottom of a 10 inch pie dish- I had to transfer it to an 8 inch pie dish. I used one large chopped onion and an 8 oz. package of baby portobello mushrooms, and when mixed with the 8 oz. package of cream cheese it filled the 8 inch pie. I didn’t need the yolk and milk mixture on top-it had a very nice sheen on the lattice-it looked beautiful, and the flavor was wonderful.
I made this as a vegetarian option for Christmas Eve. Rather than using puff pastry for both crusts, I used puff pastry for the bottom and 6 sheets of filo pastry for the top crust. In addition, I used a herb/garlic cream cheese for more flavor. We enjoyed it and will make it again.