Frozen puff pastry - thawed
flour - handful for rolling out pastry
1 pound of mixed mushrooms - button, crimini, oyster, portabello etc...
4 cloves of garlic - minced
6 sprigs of thyme
1/2 lemon - zested
handful of arugula
parmesan - grated over the top
splash of red or white wine
evoo - drizzle
PREP: Thinly slice the mushrooms, mince garlic and zest lemon.
COOK: For the mushrooms (can be prepared ahead of time): Heat olive oil in a pan on medium heat add mushrooms and cook for a minute or two then add the garlic, thyme (full sprig) and s&p. Continue cook until the mushrooms release their liquid, and then the liquid evaporates (about 10 mins). De glaze the pan with a splash of wine let cook for another 2 mins then remove the stems from the thyme and leave the mixture to the side to cool.
For the tart: Pre heat the oven to 350. Follow instructions on the box. Sprinkle some flower on your work surface and rolling pin. Place puff pastry down and roll out until desired shape and thickness. * If you want to cut into squares or triangles you may want to do so before baking as it's easier to cut raw. To ensure crispyness bake half way then add even layer of mushrooms sprinkle with lemon zest and parmesan then continue baking. Remove from oven and add arugula before serving.
SERVE: You can get really fancy and shave truffles before serving or if you're on a dime a drizzle of truffle oil