I know I have been away for quite a while this month. There were a few losses across friends and people I knew, so it kind of impacted a little mentally. With so much happening around, it feels like a redundant task to be socializing on the social media. Though I didn't post, I had been cooking a few new recipes this month inspired by things I read or saw on different platforms. My posts are languishing as drafts, I will need all my energy to get them out one by one. So lets start with this one today.

Instagram can be addictive and can become an evil too often but at times it is a good evil. In the past one year I have learned a lot many things on this platform. came to know about so many new brands, go to work with people who were already there for a long and shared their experience and got exposed to so many unique things in the food world alone. Once in a while you do need a detoxification from it, but overall the journey has been good one.

I really started exploring baking from the lockdown period last year. While cakes were the easier things to start with, baking a bread turned out to be quite an ordeal for me. Going by that experience I never even tried making a pastry base myself, for the fear that I might end up with something which would be a total disaster. But then again I missed those fluffy, golden crusts and the beautiful crunchy pastry puffs I used to eat when there was no lockdown. 

This time, with the second wave of lockdown I stumbled upon a brand Unroll which had the answer to my pastry cravings. They have a wonderful selection of products ranging from Bake Puff pastry Sheets, Short Crust pie pastry Sheets, Cinnamon Swirls, Garlic Baguette, Cheese Garlic Baguette and more. Its a boon, if you want to bake a super delicious pie or a pastry puff in no time which is also failureproof! They were generous enough to share with me two of their products - the puff pastry sheet and the shortcrust pastry sheet. The delivery was smooth even in times of restrictions and the delivery guy gave precise instruction to me how to keep it frozen till ready to use. I loved the delivery experience. The products are available in Bigbasket or you can directly order from selected stores.

Since this was my first time working with frozen pastry sheets I thought of starting small. I used half of the pastry sheet to make this beautiful mushroom tart. To start with the thawing process seemed a little confusing as different websites gave different options - thaw in the refrigerator, thaw in room temperature etc. So I tried to go with my own gut feeling. I kept the pastry sheets at room temperature for approximately 60 minutes till the time when gently pressed with hand it left a dent and I could easily unroll it. After you do it for the first time you will be at ease.

Working with the readymade sheets is really a hassle-free process. The outcome was better than what I was expecting as a first timer at this. In flat 20 minutes I had a crispy beautiful Puff pastry which was melt in the mouth good! I would definitely recommend this brand. Even my mom, who is a very picky eater when it comes to non traditional dishes, remarked that this was one of the best puff pastry she ever had. The sesame added a delicious nutty flavour to the buttery mushroom core and it became a match made in heaven!

You can use any pastry sheet you want for this recipe or even bake your own. Be sure to refer to packet instructions if you are using frozen sheets, for the best result.

4. In a skillet, heat oil. Sauté the shallots and mushroom. Add garlic paste, salt and pepper powder.

5. Slide the butter cube and add thyme. Sauté till the mushrooms sweat and caramelize a little. Take it off the flame and keep aside.

Take 1/2 of the pastry sheet. Dust the rolling surface with a little flour and place the pastry sheet. Roll it out once gently with a rolling pin to even out the surface. Now taking a sharp knife make a 1/2 inch border by scoring the pastry surface. Using a fork prick the pastry inside the scored edge. 

Note: The scoring should not cut through till the bottom. it should just be a surficial scoring.

7. Now spread a layer of grated cheese on the middle section. Take care not to go past the scored edge.

8. Evenly spread the mushroom mixture on top of the cheese.

9. Brush egg wash on the border generously, this will give the edge a nice browning effect and shine.

10. Sprinkle the white and black sesame on the border. Sesame will add a beautiful nuttiness to the pastry.

11. Now bake in the pre-heated oven at 200 degrees for 20-24 minutes depending on the oven you have. At 18 minutes start keeping an eye on the tart for doneness. Remove from the oven when the pastry is golden brown and puffed up.

12. Sprinkle the chopped parsley over the tart then cut into squares and serve immediately.