Serves 4
This super simple tart is what we like to call a cheat’s delight – flaky golden puff pastry, caramelised mushrooms, and a generous spoonful of Vannella Truffle Stracciatella to finish. It looks impressive, smells incredible, and comes together with minimal fuss.
The secret? Letting the mushrooms cool completely before layering them on the pastry – this keeps the base crisp and ensures a perfect puff every time. It’s a clever trick that makes all the difference.
People will be impressed you made your own tart, and the moment that truffle stracciatella hits the warm pastry? Game over. The aroma is wild.
150g Vannella Cheese Truffle Stracciatella
1 sheet Frozen All Butter Puff Pastry (approx 27cm x 36cm)
4–5 large Field Mushrooms
3 Shallots, thinly sliced
4 Garlic Cloves, thinly sliced
Fresh Thyme (or dried, if needed)
100g Fresh Ricotta
A splash of Red Wine
Aged Balsamic Vinegar, to drizzle
Extra Virgin Olive Oil
Sea Salt
1 Egg, beaten (for egg wash)
1 Preheat oven to 180°C fan. Line a baking tray with baking paper.
2 Heat a generous glug of extra virgin olive oil in a large frypan over medium-high heat.
3 Add mushrooms and sauté until deeply golden and caramelised.
4 Reduce heat, then stir in shallots, garlic, and thyme.
5 Deglaze the pan with a splash of red wine and allow to reduce completely.
6 Season, then transfer the mixture to a plate and refrigerate for 30–60 minutes to cool completely.
7 Lay the puff pastry onto the lined tray. Score a 1cm border around the edges with a sharp knife to form a crust.
8 Brush the crust edge with beaten egg.
9 Evenly spread the cooled mushroom mixture inside the border, followed by dollops of ricotta.
10 Drizzle with extra virgin olive oil and a generous pinch of salt.
11 Bake for 20–25 minutes, or until the base is golden and crisp underneath.
12 Let the tart cool slightly for 5 minutes.
13 Spoon over the Truffle Stracciatella while still warm.
14 Finish with a drizzle of aged balsamic, slice, and serve.
