Southern Cast Iron

Meatless Meals

GREEN BEAN AND MUSHROOM TART

Makes 1 (12x10-inch) tart

This gorgeous tart uses store-bought puff pastry to channel the simplicity of its casserole cousin.

½ (17.3-ounce) package frozen puff pastry, thawed
1 large egg, lightly beaten
1 (8-ounce) package cream cheese, softened
1 cup grated fontina cheese, divided
2 tablespoons unsalted butter, softened
4 teaspoons chopped fresh thyme
1 clove garlic, grated
1 teaspoon kosher salt
¾ teaspoon ground black pepper
½ pound fresh green beans, trimmed
½ cup sliced fresh baby portobello mushrooms
½ cup thinly sliced shallot
Garnish: ground black pepper

1. Preheat oven to 400°. Line a baking sheet with parchment paper.

2. On a lightly floured surface, unfold puff pastry. (If pastry cracks, dampen fingers with water, and gently press dough back together.) Roll puff pastry into a 12x10-inch rectangle; transfer to prepared pan. Using a sharp paring knife, lightly trace a 1-inch border inside rectangle; brush border with egg wash.

3. In a medium bowl, stir together cream cheese, ½ cup fontina, butter, thyme, garlic, salt, and pepper until well combined. Spread cream cheese mixture inside puff pastry border. Arrange green beans in a single layer on cream cheese mixture, trimming to fit, if necessary. Top with mushrooms and shallot.

4. Bake for 17 minutes. Top with remaining

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