FunGuy Mushroom Tart with Smoked Salmon

Ah, spring! It’s finally here, and you know what that means, don’t you? Guys in pink bunny suits sipping mimosas, eating deviled eggs and playing croquet. No? Oh, maybe that was just a weird dream…

For everyone else it does mean something even better: BRUNCH! You can do almost anything for brunch. That’s the great thing about combining two meals in one. We suggest you go the FunGuy route with this yummy mushroom tart. A flaky puff pastry tart with grilled mushrooms, spring onions, creamy cheese, and a spattering of smoked salmon on top.

DIRECTIONS:

1. Preheat the oven to 400F.  Line two baking sheets with parchment paper and set aside.
2. Unroll pastry onto baking sheets. Starting a half inch from the edge of the pastry, perforate around the middle of the pastry evenly. Place pastry into the oven and bake for 10 minutes.
3. While pastry is pre-baking, grill the mushrooms and spring onions.
4. Trim the ends from the mushrooms and onions. Quarter the mushrooms and cut onions into 1 inch long pieces.
5. Pour oil onto a paper towel and brush the oil evenly on a grill pan.
6. Heat grill pan over high heat on the stove and place spring onions and mushrooms on it. Allow to grill 2-3 minutes or until brown grill marks appear on the mushrooms. Turn over and repeat. Remove from pan, sprinkle with salt and set aside.
7. Remove puff pastry from oven.
8. Break brie into chunks with fingers and sprinkle half around the top of the pastry. Top with mushrooms and onions. Sprinkle the rest of the brie on top. Pull the smoke salmon into thin pieces and sprinkle it on top of everything.
9. Place tart back into the oven to bake another 8-10 minutes or until edges are browned and cheese has melted all over.
10. Remove from oven and allow to cool 2-3 minutes before serving.

Serve with fresh OJ mimosas. Have a fun and fabulously delicious spring brunch!