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Puff Pastry Veggie Tart – The Steak Dinner Side That Looks Fancy

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A crisp puff pastry veggie tart with a mustard-Parmesan seal and a horseradish cream drizzle, built to serve alongside a good steak.

Ingredients

Scale
  • 1 sheet all-butter puff pastry, thawed but still cold (about 14 oz / 400g)
  • 1 large egg, beaten, for egg wash
  • 2 tablespoons Dijon mustard
  • 1/3 cup finely grated Parmesan, divided
  • 8 oz cremini mushrooms, sliced
  • 1 large shallot, thinly sliced
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Kosher salt and black pepper
  • 1/4 cup crème fraîche (or sour cream)
  • 1 tablespoon prepared horseradish
  • 1 cup baby arugula
  • 1 teaspoon lemon juice
  • Flaky salt, for finishing

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. On a lightly floured surface, roll the puff pastry into a neat rectangle and transfer it to the sheet. With a sharp knife, score a border about 3/4 inch in from the edge, cutting only halfway through the dough. Prick the center all over with a fork.
  3. Brush the border with egg wash. Bake for 10 minutes, until the border is puffed and just turning gold and the center has set. If the center puffs up, press it down gently with a spatula.
  4. While the pastry bakes, heat the olive oil in a skillet over medium-high heat. Cook the mushrooms and shallot for 6-8 minutes, stirring occasionally, until all their liquid has evaporated and they’re browned. Season with salt, pepper, and thyme; let cool slightly.
  5. Spread the Dijon mustard over the center of the tart, inside the border, and sprinkle with half the Parmesan.
  6. Layer on the mushroom-shallot mixture and the tomatoes, cut side up, then scatter with the remaining Parmesan.
  7. Bake for 15-18 minutes more, until the pastry is deep golden and the tomatoes are blistered.
  8. Whisk the crème fraîche with the horseradish and a pinch of salt. Toss the arugula with the lemon juice, a drizzle of olive oil, and a pinch of salt.
  9. Top the warm tart with the arugula, drizzle with the horseradish cream, and finish with flaky salt. Slice and serve alongside steak.

Notes

The mustard-Parmesan seal and the docked, blind-baked border are what keep this from turning into a soggy pastry — don’t skip either step, especially with juicy vegetables like tomatoes. Keep pastry cold right up until it goes in the oven; if it’s warm and soft, chill the assembled tart for 10 minutes before baking. You can sauté the mushrooms and mix the horseradish cream up to a day ahead and refrigerate, but assemble and bake the tart itself just before serving — reheat leftovers in a 375°F oven for 8-10 minutes, never the microwave, or the pastry goes limp.

Find it online: https://www.receipster.com/puff-pastry-veggie-tart-the-steak-dinner-side-that-looks-fancy/