Ingredients: |
Ingredients: All purpose flour for rolling out dough
1 sheet frozen puff pastry, thawed
2 tbsp. unsalted butter
1 large yellow onion, thinly sliced
¾ pounds large shiitake mushrooms, stemmed and halved
1 tbsp. chopped fresh tarragon leaves, plus additional for serving
coarse salt and ground pepper
6 large eggs
Grated parmesan, for serving
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Directions: |
Directions:On a lightly floured piece of parchment paper, roll out puff pastry to an 11x14 inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet, trimming parchment if necessary. With a sharp knife, score a ½ inch border around edges, being careful not to cut through the dough. With a fork, prick pastry all over inside the border (this is called "docking" and prevents center from rising as much as the border). Refrigerate 20 minutes.
Preheat oven to 375º. In a large skillet, melt butter over medium heat. Add onion and cook 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. I would egg wash border before baking to give it a nice color and sheen. Bake puff pastry until light and 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 a bit runny, about 10 minutes. To serve, sprinkle with tarragon and parmesan and cut into 6 squares. |
This recipe for Shiitake and Egg Tart is from