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Reviews (38)
Back to TopTriangleI made this as directed and it was delicious.
madamelachef
France
2/24/2019
This is a very easy and satisfying tart to make for an afternoon brunch or wine and cheese party!I did add some balsamic vinegar to the mushroom mixture which gave it some "umph"! You can also makde a lot more of the mushroom mixture than the recipe calls for, and more thyme.Definitely plan to make it again!
Anonymous
San Ramon, CA
10/16/2011
Absurdly good. If I could, I would eat this every day. I would be very fat but very happy. I added a bit of extra fresh thyme but otherwise followed the recipe exactly. Divine.
magzilla
Los Angeles
5/8/2011
This is a solid recipe...good but not great. I made it as a main course and served it alongside some veggies. I followed it exactly but added quite a bit more goat cheese since the amount the recipe called for was not enough to cover the tart evenly. I'm considering making this in individual puff pastry shells next time as an appetizer. I think smaller bites might be easier to eat than the larger slices you get from a full blown tart.
Foodlove3
Chicago
3/28/2010
This was easy and delicious. I didn't bother with rolling out or cutting the tart. I had doubled the mushroom mixture, so I just folded over the edges of each sheet and baked them that way. It did take a while, though. I also didn't bother with the thyme, because this was the last item in a marathon of Christmas cooking, and I just didn't feel like picking all those little leaves off. The duxelles had enough flavor without it, though. I don't think it even needed the nutmeg. Very fast and easy, and I will likely make it again.
Anonymous
Baltimore
12/26/2009
Once I figured outthat you get two 12by 5 inchrectangles it makesmore sense. I justcut the rectanglein half the longways and then madethe strips for eachside. I paintedthe egg wash on thebottom part. I useda bit more goatcheese and crimini(baby bella)mushrooms. I addedsome thyme whensauteeing themushrooms and a bitmore when doing theshallot. And thenon top - way morefresh thyme.
Anonymous
Naperville, IL
10/13/2008
The only change I made was that I used yellow onions instead of shallots because I didn't have any on hand. The final product was delicious. Very filling and satisfying.
Anonymous
Tahoe, California
2/15/2007
I really liked this but agree with the previous reviewer that it was lacking a little something. Maybe some additional fresh herbs or balsamic? I was very tempted to deglaze the pan and create a sauce for chicken after the mushroom/shallot saute...would be delicious.
cherylbug
Philadelphia, PA
2/15/2007
I am not sure this recipe really should get three forks, but since it was so easy as well as very tasty, it does. It is good, but not as delicious as I'd hoped for, based upon other reviewers' comments. I added, as suggested, a couple splashes of balsamic vinegar, as well as a sprinkling of comte, but I still found the overall dish to be a little lacking in pizzaz.
LVF
Brooklyn
2/15/2007
This is a fabulous recipe, very easy to make and really delicious. Note to "a cook" - perhaps you should spend some time addressing your anger issues instead of making a fool of yourself on Epicurious.
Anonymous
Palmyra, PA
2/7/2007
I made this recipe following the directions exactly and it worked out perfectly - tasty, too. To the recent (irate) reviewer, the puff pastry called for is quite different from phyllo dough (whose leaves are indeed a pain!). Frozen puff pastry sheets are a breeze to roll out - nothing like phyllo dough. That said, must we really "shame" fellow foodie reviewers? Happy 2007!
SilverSpringCook
Maryland
1/29/2007
Nice, simple recipe. Made a pleasant dinner with a spinach salad and grilled ham steak. Note to the cook on 12/31/06, the recipe did not call for filo dough, it called for puff pastry dough. Completely different. Unfortunately your failure to note this fact was the cause of your difficulties with the recipe. I would suggest you re-read the recipe next time before lashing out at the reviewers.
nezzer
1/12/2007
The biggest part of what makes a recipe a good recipe is GOOD INSTRUCTIONS.Aside from the confusing directions regarding how to cut up the dough(I've read Ikea assembly instructions that make more sense) NO WHERE in this recipe is it mentioned that filo dough sheets must be individually brushed with BUTTER.Does the author assume that we are all filo-experienced chefs?The recipe caused me - an experienced, cook - nothing but aggravation & tears, as I attempted to make sense of it, prior to a New Year's Eve party.Shame on you, Epicurious!And shame on those of you who didn't make the ACTUAL RECIPE, yet rated your own changes so highly!!!Had you given an honest review of this piece of tripe, I NEVER WOULD HAVE WASTED THE TIME & $ TO MAKE IT!!!
Anonymous
12/31/2006
Delicious and easy to make. I used dried thyme, which I added with the nutmeg and also splashed with balsamic vinegar. Made it in an 8x8 cake pan that produced some leftovers so I made little mushroom goat cheese 'pockets'. Wasn't sure about the function of the ceam at the end so I left it out. Served it with mussles in white wine sauce and a green salad. Will definitely be making again.
ceylon22
Hoboken
11/17/2005
This was a big hit. I used a pâte brisée tart shell simply because I had one on hand. Next time I would use the puff as mine was a tad dry. But very tasty!
sukiyumyum
Hudson Heights, Quebec
9/7/2005
TagsSavory Pie and TartButton MushroomMushroomVegetableShallotPuff PastryGoat CheeseCheeseDairyThymeMainStarterDinnerVegetarianNut FreeMake AheadBakingBon Appétit
