By Christie Vanover | Published May 21, 2013 | Last Updated December 28, 2022
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
- ⅛ 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 ½ 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.
This estimate was created using an online nutrition calculator
Having friends over tonight, how far in advance can I prepare this tart before baking?
I just made your espresso brownies. They’re in the frig now chilling. I of course sampled and they are amazing!!! My friends love brownies & coffee so I’m hoping they’re going to flip for these brownies.
I’d love to get a jump start on this tart so any advice would be appreciated!
I’m glad you loved the brownies.
For the tarts, you have two options…
1) You can prep all the ingredients and then layer them just before baking:
-Mix together the Greek yogurt and soup mix
-Mix together the mushrooms
-Shape the tart dough and refrigerate
-Then right before serving, layer and bake
2) You can layer everything and refrigerate the unbaked tarts until ready to serve. You may need to bake them a couple minutes longer since all the ingredients will be colder. Or let them rest on the counter for about 5-10 minutes then bake.
Have a fun night!
I’m looking forward to making these tarts but I have a few questions (:
I was wondering which frozen puff pastry you used and also the mushrooms on the picture before the pastry was baked seems to be covered or mixed in something. Is it just the yogurt or something else?
Otherwise, thank you for sharing this recipe! It looks delicious.
Woops! I didn’t read that part about mixing the ingredients with the mushrooms! But I would still like to know the pastry!
I used Pepperidge Farm Puff Pastry Sheets. You can find them in the freezer section near the frozen fruit and Cool Whip.
Made this both as above and altered. My alteration included topping the brie with a few bleu cheese crumbles and shaved tomato slices (seeded) and baked according to instructions. While tart was baking, I pan seared a small piece of filet mignon and sliced it very thin. A couple of minutes before puff pastry was done I threw the steak on top of the tomato slices and finished it in the oven (2-3 minutes). Topped it with arugula and served. It was a big hit.
Oh my word. Your version sounds delicious. I love the idea of the filet and tomato on top. Thanks for sharing.
I’m a mushroom fanatic, especially when they’re paired with puff pastry (and cheese!). These look incredible. I’m bookmarking now so I can make them as soon as possible. Thanks for sharing!
Thanks Sarah. Enjoy!
Love these tarts! I bake mushrooms tarts often and just love them. They look delicious!