Puff Pastry Tart With Mushrooms And Apple And Brie Toppings.

• Topping
• 1 apple, Honeycrisp
• 1 small lemon
• 2 tablespoons olive oil
• 5 sprigs parsley
• 5 sprigs savory
• salt and pepper
• Tart
• 100 grams creme fraiche/sour cream
• 150 grams Greek yogurt
• 200g grams Button mushrooms
• 200g grams Chanterelles
• 150g Porcini mushroom
• Salt and pepper
• 2-3 tablespoons olive oil
• 1 small red or yellow onion
• 70 grams brie
• 4-5 Basil leaves

1. Preheat oven to 400 F
2. Peel the onion and cut into thin slices.
3. Stir together creme fraiche, Greek yogurt, salt and pepper. Add 1 tbsp of olive oil
4. Wash all the mushrooms and cut them into 1/4 Inch.rnSpread out all the mushrooms and onion slices on the dough. Season with salt and pepper. Top with crumbled brie and olive oil.
5. Bake for 15-18 minutes on 400 F until the dough is golden and mushrooms cooked.
6. In the meantime, make the topping: wash the lemon well. Keep 2 tsp of the lemon zest and 3 tbsp of the juice. Peel the apple and cut into very fine cubes. Combine apple, lemon zest and lemon juice. Hack the parsley and savory leaves. Stir together.
7. Once the tart is baked, add the apple topping and fresh basil. Serve warm.

topping, apple, lemon, olive oil, parsley, salt, sour cream, yogurt, button mushrooms, chanterelles, porcini mushroom, salt, olive oil, red, brie, basil

Taken from food52.com/recipes/81846-puff-pastry-tart-with-mushrooms-and-apple-and-brie-toppings (may not work)