There is a lot of exciting stuff happening here at Zestuous. Lately, a few food companies have contacted me asking if I would consider preparing dishes with their ingredients. The bonus is that they send me some of their products to sample.
I’ve been blogging for King’s Hawaiian for a few months. My newest product to experiment with is Chobani Greek yogurt. I haven’t received my package from them yet, but I love Greek yogurt as a substitute for sour cream and mayonnaise, so I couldn’t wait to develop a recipe.
This mushroom tart has a buttery puff pastry base that is topped with Greek yogurt combined with dry onion soup mix. I considered sautéing fresh onions and garlic, but hey it’s a weeknight…a Monday at that. I just wanted something quick, but still succulent enough to serve at gourmet cocktail party.
While this would be fantastic with a variety of wild mushrooms, I had a container of criminis in the fridge, so they won the prize of satisfying my belly. I also had some leftover Brie cheese from my #FoodChallenge macaroni experiment. If you don’t have Brie, mix it up. Swiss, white cheddar, even provolone would taste great. It’s all about weeknight resourcefulness.
I didn’t spend much time shooting photos of this recipe because I just wanted to devour the tarts while they were hot. I scarfed down two and that was dinner. My husband is in the kitchen now enjoying who knows how many. In between bites, he shouted, “These would make great appetizers!” He has a fantastic palate and he’s not afraid to be honest, so any recipe that gets his praise is a 5-star.
Stay tuned for lots more experimenting with Chobani Greek yogurt.
- 6 ozs. non-fat plain Chobani Greek yogurt
- 2 tablespoons dry onion soup mix
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1/8 tsp. dried thyme
- 2 cups sliced mushrooms (any kind)
- 1 box (2 sheets) frozen puff pastry, thawed
- 4 ozs. Brie cheese (rind removed)
- 2 ozs. Parmesan cheese
- kosher salt
- fresh cracked black pepper
In a small bowl, stir together the yogurt and 1 tablespoon onion soup mix.
In another bowl, stir together 1 tablespoon onion soup mix, olive oil, mustard, thyme and mushrooms.
Unfold the pastry dough and allow it to thaw. Roll out slightly and cut each sheet into four pieces. Fold the edges into the center (about 1/2 inch). Press down with a fork, and pierce the bottom with a fork.
Evenly divide the toppings in this order: 1) Spread the Greek yogurt mixture on the bottom.
2) Add a few slices Brie cheese.
3) Add mushrooms.
4) Sprinkle with Parmesan cheese.
Bake in a 400-degree oven for 15-18 minutes, until golden. Remove from oven and sprinkle with kosher salt and fresh ground black pepper. Serve warm.