Mushroom-Fontina Tart

Mushroom-Fontina Tart
Photo by Scott Phillips


  • Mushroom Sauté
  • All-purpose flour for dusting
  • 1 egg, beaten
  • ½ cup (1-¾ ounces) finely grated Fontina
  • 1 sheet frozen puff pastry

While you prepare the mushroom sauté (skip the deglazing), thaw one sheet of frozen puff pastry at room temperature until pliable, 30 to 45 minutes. Set the sauté aside to cool. Position a rack in the center of the oven and heat the oven to 425°F. Lightly dust a work surface with flour. Unfold t...

View full recipe at Fine Cooking


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