Green Bean Mushroom Tart with Blue Cheese
This savory tart kicks old green bean casserole to the curb! Green Bean Mushroom Tart, loaded with fresh green beans, sauteed crimini mushrooms, crispy shallots, and blue cheese will be the talk of the table this Thanksgiving!
Heads Up Email Subscribers: I’ve got so many great recipes to share with you this holiday season, I’m going to sneak in a few extras in November and December.
Generally I post 3 times a week. Yet through the end of the year, there may be weeks I squeeze in 4-5 posts, just to make sure you have plenty of tasty holiday options! That means extra mail in your inbox–sorry about that. I hope they will come as welcomed tantalizing surprises you can serve through the season. We’ll go back to a relaxed pace in January.
And if needed, we’ll all go on a diet together. *wink*
Hard-Knocks and Gratitude.
November is the official month to be thankful.
I try to live in a place of gratitude. Some days are easier than others, but I don’t believe you can have true joy, if you aren’t grateful for the people, simple pleasures, and opportunities around you.
Sometimes, it takes a little reminiscing on the hard times, to see clearly all the blessing in your life.
…To see how far you’ve come.
We love living in Asheville, but to be honest, it hasn’t been easy the last few years. I tell you this, not for sympathy, but to emphasize that we all go through hard times. Every one of us. It’s our perspective that determines how we handle the hard-knocks.
Just a few little hiccups along the road:
- We moved 14 hours away from family while I was pregnant. No friends. No support system.
- Lt. Dan’s first job here offered great incentives, but we never ever saw each other, because he worked 90+ hours a week.
- The crashing economy ate our lunch, big time.
- A trusted friend turned out to be a manipulative scoundrel.
- We went through a series of life-altering events including working/living apart for several months, complete career changes, and a head-on collision last spring.
Even still, there are so many things to be thankful for, if we don’t wallow in self-pity:
- Our family is healthy.
- Our marriage has grown stronger through the hard times.
- Our babies are full of life and laughter.
- Deep friendships have formed that have helped heal the hurt of past betrayal.
- Having to rethink your life and start fresh, causes you to dream again.
- Even the birth of this blog has brought me so much joy… and hopefully joy to you as well.
I am very grateful.
For the little daily blessings.
For the journey, be it ever so bumpy.
For the humbled perspective.
For refreshed faith.
Sometimes you have to stop on the path, and look back at the murk behind you, to find contentment. Let’s all take time this month to see our life in a new light and be thankful for it.
Thankfulness = Happiness.
This savory tart is a play off an old classic Thanksgiving side-dish, green bean casserole.
Green bean casserole is alright, but on Thanksgiving I want every dish to be spectacular.
As mentioned above, life has caused me to rethink a lot things in the last few years, and now I do it to everything.
Here is my “rethunk” version of green bean casserole.
A visually pleasing savory tart with tender blanched green beans, topped with earthy mushrooms, crunchy shallots and creamy blue cheese. All the traditional elements of a green bean casserole are respectfully
represented improved upon, if I do say so myself.
Not only does this easy green bean mushroom tart add color and texture to your Thanksgiving table, it tastes like heaven!
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 38 minutes
Green Bean Mushroom Tart
A Savory Tart that takes the place of old green bean casserole.
1 sheet of thawed puff pastry
3/4 lb. thin green beans, trimmed
3 Tb. butter, divided
8 oz. crimini mushrooms, sliced thin
1 clove garlic, minced
4 sprigs fresh thyme
2 shallots, peeled and sliced thin
2 oz. crumbled blue cheese
Salt and pepper
Preheat the oven to 425 degrees F. Line a cookie sheet with parchment paper and set aside.
Blanch the green beans in boiling water for 1-2 minutes. Drain and place in cold water to cool. Then set on a paper towel to dry.
Melt 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and the thyme and saute for 3-5 minutes. Then add the garlic, and salt and pepper to taste. Saute another 2-3 minutes and remove from skillet and pull out the thyme sprigs.
Add the remaining butter to the skillet with the sliced shallots. Saute until golden-brown and crispy, 5-8 minutes.
Meanwhile, cut the puff pastry down the middle and place both pieces 3-4 inches apart on the cookie sheet. Whisk the egg with a tablespoon of water, and brush the pastry sheets with egg. Neatly layer green beans down the length of each puff pastry rectangle.
On both puff pastry sheets, top the green beans with mushrooms, crumbled blue cheese, and crispy onions. Salt and Pepper lightly.
Bake for 15-20 minutes until the edges are golden.
Serve warm or room temperature.
More Thanksgiving Dishes:
Mashed Purple Sweet Potatoes ~ Spoon Fork Bacon
Guinness Gravy ~ Food For My Family
Broccoli Cheddar Pot Pies ~ Oh My Veggies
Slow Cooker Cinnamon Apple Sauce ~ Baked By Rachel
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