Mushroom Apple & Sage Puff Pastry Tart

This beautiful tart has all of the fantastic flavors of fall. And that means combining apples, sage (easy to grow, hearty, sweet and peppery with a decidedly organic tang), and the earthy mushroom. It’s then drizzled with a delicious Honey Mustard Sage Cream Sauce which ties it all together balancing these fantastic fall flavors in a savory tart.

Recipe Credit: Camine Pappas. To read more about how Caminie created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.

Ingredients

• 12 oz. sliced baby bells mushrooms
• 1 large, sweet apple like Fuji or Gala, peeled and small diced
• 4 tablespoons Olive This! Mushroom & Sage Olive Oil, divided
• 1+ teaspoons kosher salt and more for sprinkling before baking (I also used a coarse pink sea salt for garnishing the tart before cooking.)
• 1 tablespoon thinly sliced (julienned) fresh sage leaves
• 6 large fresh sage leaves
• 5 tablespoons butter divided
• 1 sheet puff pastry, thawed

HONEY MUSTARD SAGE CREAM SAUCE

• 2 tablespoons yellow mustard
• 4 tablespoons mayonnaise
• 1 tablespoon Olive This! Mushroom & Sage Olive Oil
• 3 teaspoons white wine vinegar
• 2 teaspoons heavy cream
• 2 tablespoons honey
• 1 heaping tablespoon fresh chopped Italian leaf parsley

Directions

Mix all sauce ingredients together with a whisk. Then set it aside in the fridge until the tart is ready to serve.

Heat a large saucepan to high. Add 2 tablespoons butter and 2 tablespoons mushroom & sage olive oil. When the olive oil is hot add the mushrooms. Let them sit for a bit and sauté and begin to brown. You need a pan large enough that the mushrooms can almost sit in a single layer. Don’t crowd them in the pan (or they will steam instead of sear, making them rubbery). Once they start to brown add the apple. Toss and move around in the pan until apples are soft and mushrooms are brown. Remove, put in a bowl, set aside to cool about 20 minutes. You can do this up to 3 hours ahead if you like.

Preheat oven to 400° F. On a generously floured surface, roll out the puff pastry to a large square that can fit on a large baking sheet lined with parchment paper. About 11” by 11”. Make sure you puff pastry is cold when working with it. As it thaws it may get too pliable and sticky. If so stick it back in the freezer for a few minutes to cool it back down. Score around the outside of the pastry so there is a ½” border. Don’t cut all the way through. Just enough so that you have a nice crust. This indentation is important for the look of the tart.

Arrange the apples and mushrooms evenly over the tart but keeping inside edge you just scored. Drizzle with the rest of the mushroom & sage olive oil; about 2 tablespoons. Top with the sliced sage leaves. Add about one teaspoon of the pink sea salt dusted on top of the tart. While oven is preheating put the tart in the freezer for 5 MINUTES. NO MORE. Then put in preheated oven. Bake for about 20 minutes, or until edges are very brown. Let the tart edges get brown so the middle pieces aren’t soggy.

While tart is cooking melt the rest of the butter, about 3 tablespoons of butter to a small saucepan. When hot add the sage leaves. Let sizzle on each side in the butter for about 20 seconds. Remove. Set aside. And use to garnish the tart.

Serve with honey mustard sage cream sauce on the side or drizzled over the tart pieces! Serves 4.

©Recipe and Photo Copyright Camine Pappas, 2020. All rights reserved. 

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