Green Bean Casserole Tart
Okay – I know you’ve heard of green bean casserole, but have you heard of a green bean casserole ‘tart’? A simple twist on our beloved GBC delivers crazy, delicious flavor and (dare I say) moves to the top of my holiday meal “must eat’ list!
I was inspired to make this recipe thanks to a beautiful basket of local produce that was delivered to my door – thanks to LocalFarmOK.
To make this recipe, you’ll need the following items ::
- fresh green beans
- Crimini mushrooms
- chives + rosemary
- sharp cheddar cheese
- heavy whipping cream
- puff pastry
Once the ingredients are prepped, begin by scoring, pricking, brushing the edges with cream and par-baking the puff pastry.
The par-baking step is so important because it ensures that that puff pastry bakes all the way through even with the loaded green bean casserole toppings!
After par-baking is complete, you may notice that the center is slightly puffed. If that’s the case, gently prick the center with a fork to deflate.
Next, simply sprinkle the center of the tart with
- shredded cheese,
- arrange mushrooms,
- green beans and
- shallots in a single layer,
- drizzle with cream and
- top with chopped herbs and
- MORE cheese!
Bake for 20 minutes or until the edges are medium golden and the cheese is melty. Slice and serve.
Assembly and baking is so speedy and I LOVE speedy sides. BUT the big deal here is the flavors. As the warm green beans and melty creamy cheese marry with the herbs, shallots and mushrooms, a certain flavor memory pops into my mind! GREEN BEAN CASSEROLE.
The crisp, buttery puff pastry is the perfect vessel for such a delicious dish! I hope you enjoy this little twist on our classic green bean side!
Green Bean Casserole Tart
- 1/4 lb steamed green beans, trimmed to 2″
- 1 puff pastry sheet, thawed to package instructions
- 4 oz grated sharp cheddar cheese
- 1/4 c heavy whipping cream
- 4 Crimini mushrooms, cleaned and sliced
- 1/2 t fresh chives + rosemary, finely chopped
- 1/2′ shallot, thinly sliced
- s + p
Preheat oven to 400°. Roll out thawed puff pastry sheet to an 8″x11″ rectangle.
Score the edges with a knife, making a 1″ border. Prick the inside of the border and brush the edges with cream. (see above picture)
Par-bake the puff pastry at 400° for 10-12 minutes. You may notice the center of your puff pastry has puffed. If that’s the case, using a fork, gently prick the center to deflate.
After par-baking is complete, sprinkle cheese and mushrooms over the center of the pastry (as shown). Arrange green beans and shallots. Drizzle with cream. Top with herbs and additional cheese. Season with salt and pepper.
Bake 20 minutes, or until the edges are medium golden brown and the cheese is melty.
Slice and serve immediately. Serves 6.