By 
Yields:
1
Total Time:
45 mins
Jump to recipeWho needs mozzarella when there's burrata? (Just kidding, we want all the cheese.)
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Ingredients
- 1 sheet puff pastry (from a 17.3 oz package), defrosted
- 3 Tbsp. unsalted butter, divided
- 1 large shallot, minced
- 1 tsp. minced fresh thyme leaves
- 1 lb. mushrooms (preferably a mix of cremini and wild), stems removed and sliced 1/4-inch thick
- kosher salt
- Freshly ground black pepper
- 1/2 tsp. white truffle oil, plus more for drizzling
- 3 Tbsp. dry white wine
- 1 1/4 cups baby arugula, divided
- 8 oz. fresh burrata, carefully sliced into 1/2-inch rounds
- 1 egg, beaten with 1 tbsp. water, for egg wash
- Crushed red pepper flakes, for serving (optional)
Directions
- Step 1Preheat oven to 400 degrees F.
- Step 2On a floured surface, unfold the sheet of puff pastry and roll it into a 12-inch square. Using a mixing bowl, or other circular object as a guide, cut an 11-inch circle from the sheet of puff pastry, discarding the scraps. Carefully transfer the pastry to a sheet pan. Using a sharp knife, score a 3/4-inch border around the circumference of the pastry. With a fork, prick dough inside the border, approximately every ½-inch. Refrigerate until ready to use.
- Step 3Meanwhile, in a large sauté pan, heat 2 tablespoons of the butter over medium heat. When the butter is hot, add the shallots and thyme and cook for 3 to 5 minutes, stirring occasionally, until the shallots are translucent. Add half the mushrooms, cover and turn the heat down to medium low. Cook for 5 to 7 minutes, until the mushrooms are cooked through and significantly decreased in size.
- Step 4Add the remaining mushrooms, 1 ½ teaspoon salt, 1 teaspoon pepper, the remaining tablespoon of butter and the ½ teaspoon truffle oil. Raise the heat to medium and cook uncovered, stirring occasionally, until the second batch of mushrooms are just cooked through, but not reduced in size, about 5 minutes. Add the wine and cook for one more minute, until all the liquid has evaporated.
- Step 5Off the heat, add ¾ cup arugula and toss.
- Step 6Set the mushrooms aside and bake the prepared pastry circle for 10 minutes, until just barely tender. Using a spatula, carefully spread the mushrooms over the top of the pastry so they evenly cover the surface within the scored border.
- Step 7Artfully arrange the burrata on top of the mushroom and sprinkle with salt and pepper. Using a pastry brush, gently brush the scored crust with the egg wash. Bake the tart for an additional 10 minutes, until the burrata is just heated through.
- Step 8Sprinkle the tart with the remaining ½ cup of arugula, drizzle with truffle oil, and sprinkle with red pepper flakes, if using.
- Step 9Serve immediately, or reheat in a low oven before serving.
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