Ingredients
Kosher salt
10 oz. thin green beans, trimmed, cut in half
2 tbsp. unsalted butter
6 oz. mixed mushrooms (such shiitake, cremini, and/or white button)
2 cloves garlic, chopped
2 tsp. fresh thyme leaves, chopped
1/2 c. ricotta
2 oz. herbed goat cheese, room temperature
1 large egg
1 (10 1/2" x 9 1/2") sheet frozen puff pastry, thawed
1 1/2 c. shredded mild white cheddar
2 shallots, thinly sliced into rings
1 c. vegetable oil
Preparation
Step 1Preheat oven to 425°. Line a work surface with a large piece of parchment. Step 2Bring a large pot of salted water to a boil and cook green beans 2 minutes. Using a spider or slotted spoon, transfer beans to a bowl of ice water to shock and stop cooking. Drain green beans on paper towels. Step 3In a large skillet over medium-high heat, melt butter until foam subsides. Cook mushrooms, stirring occasionally, until starting to lightly brown, about 5 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute more; season with 1/2 teaspoon salt. Transfer mushroom mixture to a plate. Step 4In a medium bowl, combine ricotta, goat cheese, and 1/4 teaspoon salt until smooth. In a small bowl, whisk egg and 1 tablespoon water.Step 5Arrange puff pastry on prepared parchment. Using a rolling pin, roll to a 12"-by-10" rectangle. Cut rectangle in half to make 2 (10"-by-6") rectangles. Brush both sheets with egg wash. Transfer pastry to a parchment-lined baking sheet.Step 6Spread ricotta mixture onto puff pastry, leaving a 1/2" border. Top with a single layer of green beans, mushroom mixture, and cheddar.Step 7Bake tarts until edges are golden brown and cheese is browning in some spots, about 25 minutes. Sprinkle tarts with a pinch of salt.Step 8Meanwhile, in a small saucepan over medium heat, cook shallots and oil, stirring occasionally, until oil begins to bubble around shallots, 2 to 3 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until shallots are golden brown and crisp, 4 to 5 minutes more. Using slotted spoon, transfer shallots to a paper towel-lined plate; season with a pinch of salt. Let cool slightly.Step 9Top tarts with crispy shallots, slice, and serve.
To keep it interesting, mix up your mushrooms and try a blend instead of just one type. Shiitake and oyster mushrooms will add another layer of umami-packed flavor that you won’t get with just white button mushrooms or cremini. Once you’ve got the method mastered, feel free to switch it up and try different cheeses (like fontina or Gruyère) and herbs (oregano or rosemary), or you could even swap out the green beans for asparagus. Store any leftovers in the refrigerator in an airtight container or bag for up to 3 days. Reheat in the oven at 350° until the crust is crisp and the cheese is melted.
