Easy Mushroom and Corn Tart
Stacey Billis from One Hungry Mama celebrates the end of summer’s harvest in this comforting and simple dish for a Mushroom and Corn Tart.
Two things have happened this summer. One: I became obsessed with frozen puff pastry. Two: My family fell in love with the combination of fresh, sweet corn and mushrooms (of any kind).
Let’s start with the puff pastry. This stuff is family food gold. Thaw it, shape it, top it, bake it and you’re done. Not only will you have something delicious, but also something impressive. (Shhh: With hardly any work!) I used to think that puff pastry was just for dessert, but I used it all summer to make vegetable tarts like this Tomato, Zucchini & Pesto Tart.
After my family went gaga over my Shiitake, Fresh Corn and Chive Clafoutis, I started pairing mushrooms and corn more often. In a quick sauté cozied up to grilled steak, grilled together for veggies tacos and paired in—you guessed—an easy, elegant Corn and Mushroom Tart.
This tart was a hit and it comes together in a snap. Since late summer corn is still available at the farmer’s market and September is National Mushroom Month, you can celebrate summer and mushrooms by making it right away!
Corn and Mushroom Tart
Recipe by Stacie Billis of One Hungry Mama
Serves 6 as a first course, 4 as a main course
- 2 tablespoons olive oil
- 1 1/2 medium onions, halved and thinly sliced
- 2 tablespoons fresh thyme
- 2 fryer peppers, trimmed and cut into 1-inch thick strips
- 1 8-oz package mushrooms, your favorite kind (I like baby bellas)
- 4 cobs of corn
- 2 tablespoons sour cream
- Salt & freshly ground pepper
- 2 sheets frozen puff pastry, thawed*
- Basil, for garnish (optional)
- Crème fraiche, for garnish (optional)
1. Preheat oven to 350 degrees. Line a 15×9 cookie sheet with parchment; set aside. Heat olive oil in a large dutch oven set over medium heat. Add onions and thyme. Cook, stirring frequently, until the onions start to turn golden brown, about 25 minutes. Add peppers and cook for another 15 minutes. Add mushrooms and cook for another 5 minutes or so, until their liquid cooks off and the vegetables are caramelized.
2. In the meantime, cut kernels off of the cobs. Add them to the onions, peppers and mushroom and cook for 3-5 minutes, allowing the flavors to come together. Remove from heat.
(You can do steps 1 and 2 up to three days ahead of time. Store cooled vegetables in an airtight container in the fridge until you’re ready to use.)
3. Stir sour cream into veggies and season with salt and pepper to taste.
4. Lay one whole sheet of puff pastry and 2/3 of the second puff pastry sheet* on the prepped cookie sheet. Press to close the seams. Make a rim by folding the edges in ½ inch and pressing them down gently. Using a fork, poke holes all over the pastry.
5. Top the dough with veggies, spreading evenly across the surface. Bake in preheated oven for 40-45 minutes until the edges are puffed and golden brown. Garnish with leaves of basil and dollops of crème fraiche. Serve warm.
*Note: You’ll only need 2/3’s of the second sheet. Save the leftover puff pastry in the fridge for as long as indicated on the package.