STARTER: GREEN BEAN CASSEROLE TART
PG tested
This version of the classic green bean casserole is made on puff pastry instead of in a casserole dish, and can be served as an appetizer or side. It substitutes fresh mushrooms and blue cheese for the canned soup, and fried shallots replace the traditional French’s french-fried onions.
¾ pound thin green beans trimmed
8 ounces cremini (baby portobello) mushrooms
3 tablespoons butter, divided
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 clove garlic, finely minced
Salt and pepper, divided 2 large shallots, peeled and sliced thin
1 sheet puff pastry, thawed
1 large egg
2 ounces crumbled blue cheese or Gorgonzola
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper and set aside.
Blanch the green beans in boiling water for 1 to 2 minutes. Drain and place in ice water to cool. Remove to a paper towel to dry.
Clean mushrooms by gently wiping with a damp paper towel. Trim off mushroom stems, then slice thin.
Melt 2 tablespoons of butter in a skillet over medium heat. Add mushrooms and thyme and saute for 3 or 4 minutes. Then add the garlic, along with salt and pepper to taste. Saute another 2 to 3 minutes and remove from skillet and pull out the thyme sprig, if using.
Add the remaining butter to the skillet with the sliced shallots. Saute until goldenbrown and very crispy, about 6 to 7 minutes. Be careful not to burn them.
Meanwhile, cut the puff pastry down the middle and place both pieces a few inches apart on the cookie sheet. (Or make one large tart.) 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 beans with mushrooms, crumbled blue cheese and crispy onions. Salt and pepper lightly.
Bake for 15 to 20 minutes or until the edges are golden and cheese is melted and bubbly. Cut into squares and serve warm or at room temperature.
Serves 4 to 6.
— Gretchen McKay (Published 2020)