Rating: 3.5 stars
190 Ratings
  • 5 star values: 48
  • 4 star values: 46
  • 3 star values: 55
  • 2 star values: 34
  • 1 star values: 7


Credit: Sang An

Recipe Summary test

20 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.

  • Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.

  • Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.

  • In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.

Nutrition Facts

527 calories; fat 39g; saturated fat 11g; cholesterol 30mg; sodium 794mg; protein 16g; carbohydrates 29g; sugars 5g; fiber 4g; iron 3mg; calcium 280mg.