Simple sauteed green beans, mushrooms and onions has to be one of my favourite side dishes but it is always nice to change things up and to use that fabulous combo in other dishes! I recently came across the idea of using the combo in a green bean and mushroom tart on A Spicy Persective and of course I just had to try it. I have been enjoying the ease and simplicity of puff pastry tarts for a while now and you really cannot get much easier that rolling out some puff pastry, topping it with your favourite toppings and baking it for a few minutes in the oven! For this particular tart we are topping it with blanched green beans and caramelized mushrooms and onions. Of course it is always nice to have something on your tart to hep the other ingredients stick to it as you eat and some blue cheese works wonderfully well with green beans and mushrooms on this tart!
This tart works well as an appetizer or even a light meal!
Green Bean, Mushroom and Caramelized Onion Tart
A green bean and caramelized mushroom puff pastry tart with blue cheese.
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 small onion, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon thyme, chopped
- 1/4 cup dry white wine or chicken broth or vegetable broth
- salt and pepper to taste
- 1/2 pound green beans
- 1 sheet puff pastry, thawed as directed on package
- 1/4 cup blue cheese, crumbled
- Melt the butter in a pan over medium heat.
- Add the mushrooms and onions and saute until the mushrooms caramelize, about 10-15 minutes.
- Add the garlic and thyme and saute until fragrant, about a minute.
- Add the wine, deglaze the pan, season with salt and pepper to taste, let the wine cook off and set aside.
- Blanch the green beans in boiling water until bright green and al-dente tender, about 2-3 minutes, plunge in cold water and set aside to drain.
- Roll the puff pastry out on a lightly floured surface, cut in half and top with the green beans, mushrooms, shallots and blue cheese.
- Bake in a preheated 425F/220C oven until the the puff pastry is golden brown, about 15-20 minutes.
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Katrina @ Warm Vanilla Sugar says
Love the look of this! Yum!
Roz P. says
Wow, Kevin! I've made a mushroom tart, but never with blue cheese . . . a perfect addition!
Crazy question..if you cut your puff pastry in half what do you do with it? Layer them on top of each other?
Delicous combo, Kevin. I used Marsala wine for a little more oomph. LOVE your recipes!
Oops, left off the fact that I used gruyere, since I was out of blue cheese, and that's why I added the Marsala wine. I'm pretty sure blue cheese and Marsala would be overkill – but you already know this, since you used white wine to begin with ????
This is a treat!, mushrooms, wild mushrooms, funghi…anything is one of my favourite ingredients on earth.
Thanks for sharing!
Love from the north of Spain
I still have never made a puff pastry tart but this sounds like a perfect recipe to start with!
Cheryl C says
I love your recipes, you are great.
Little Kitchie says
GORGEOUS. i think i have most everything to make this already at home, too! love the blue cheese with these veggies.
and you weren't stingy with the mushrooms, thank goodness
Dara @How_To_Eat says
Blue cheese, mushrooms, puff pastry…that's all I need to hear! Sounds and looks delicious!
That's a gorgeous tart! Love the bean and mushroom combo. Normally wouldn't think of pairing them together on a tart.
Glad to have discovered your blog!
Mushrooms Canada says
Oh my goodness this tart looks delicious! I love the flavour combination of mushrooms, onions and green beans and the blue cheese really brings it all together! I'm going to show off with this recipe over the holidays 😉 Thanks for sharing!
Tina M says
oh this looks so yummy and perfect for a quick light meal!
It's on my shopping list!
Anonymous: I cut the puff pastry in half so that I would have 2 tarts that were both as wide as the green beans. You could leave it in one big square and have two rows of green beans on it or even just scatter the green beans on it rather than neatly ordering them.
Looks so good! Going to make this!
Jill Spencer says
Am loving all the meatless recipes in this batch. Thanks so much!
what other cheese can I use? I do not like any of the stinky cheeses.
Gruyere works well! A combination of mozzarella and parmesan is also nice!