Green beans and mushrooms are an earthy veggie match made in heaven. Whether they’re together in a green bean casserole or simply sautéed in butter, this combo is a classic that we never get tired of, and that goes double for this cheesy green bean and mushroom tart. Fresh blanched green beans are layered onto a creamy blend of ricotta and goat cheese, topped with garlicky mushrooms and cheddar cheese, then baked on a puff pastry crust until perfectly melty, crisp, and crave-able.
To keep it interesting, mix up your mushrooms and try a blend instead of just one type. Shiitake and oyster mushrooms will add another layer of umami-packed flavor that you won’t get with just white button mushrooms or cremini. Once you’ve got the method mastered, feel free to switch it up and try different cheeses (like fontina or Gruyère) and herbs (oregano or rosemary), or you could even swap out the green beans for asparagus.
Store any leftovers in the refrigerator in an airtight container or bag for up to 3 days. Reheat in the oven at 350° until the crust is crisp and the cheese is melted.
Advertisement - Continue Reading Below
Yields:
4
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Ingredients
Kosher salt
10oz.
thin green beans, trimmed, cut in half
2tbsp.
unsalted butter
6oz.
mixed mushrooms (such shiitake, cremini, and/or white button)
2
cloves garlic, chopped
2tsp.
fresh thyme leaves, chopped
1/2c.
ricotta
2oz.
herbed goat cheese, room temperature
1
large egg
1
(10 1/2" x 9 1/2") sheet frozen puff pastry, thawed
11/2c.
shredded mild white cheddar
2
shallots, thinly sliced into rings
1c.
vegetable oil
Directions
Step 1Preheat oven to 425°. Line a work surface with a large piece of parchment.
Step 2Bring a large pot of salted water to a boil and cook green beans 2 minutes. Using a spider or slotted spoon, transfer beans to a bowl of ice water to shock and stop cooking. Drain green beans on paper towels.
Step 3In a large skillet over medium-high heat, melt butter until foam subsides. Cook mushrooms, stirring occasionally, until starting to lightly brown, about 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute more; season with 1/2 teaspoon salt. Transfer mushroom mixture to a plate.
Step 4In a medium bowl, combine ricotta, goat cheese, and 1/4 teaspoon salt until smooth. In a small bowl, whisk egg and 1 tablespoon water.
Step 5Arrange puff pastry on prepared parchment. Using a rolling pin, roll to a 12"-by-10" rectangle. Cut rectangle in half to make 2 (10"-by-6") rectangles. Brush both sheets with egg wash. Transfer pastry to a parchment-lined baking sheet.
Step 6Spread ricotta mixture onto puff pastry, leaving a 1/2" border. Top with a single layer of green beans, mushroom mixture, and cheddar.
Step 7Bake tarts until edges are golden brown and cheese is browning in some spots, about 25 minutes. Sprinkle tarts with a pinch of salt.
Step 8Meanwhile, in a small saucepan over medium heat, cook shallots and oil, stirring occasionally, until oil begins to bubble around shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until shallots are golden brown and crisp, 4 to 5 minutes more. Using slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly.
Step 9Top tarts with crispy shallots, slice, and serve.
This content is imported from poll. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
