Beef Wellington Tart

This recipe was born from a craving for Beef Wellington without a Beef Wellington budget. Even if I wanted to afford it, a lot of restaurants aren’t serving this dish regularly. So we take the essential elements of the famed dish and morph them into an easy, budget-friendly dinner. Bougie on a budget; if that ain’t me! Please remember, I am not a big measurer so ingredients below are approximations. Want more mushrooms? DO IT. Want less horseradish? DO IT. Taste, play, don’t be afraid of a mistake. Own. That. Shit. Enjoy, favorites!

MVP Ingredients: Puff Pastry & Sliced Roast Beef
Kitchen Weapon of Choice: Pastry Brush

Ingredients

• 1 sheet frozen puff pastry, thawed

• 2-3 roast beef slices

• 1 C shredded Gruyère cheese

• Parsley

• 1 package of Boursin

• 1-3 tablespoons of prepared horseradish

• 1 egg

• Cooking spray

• 1/2 C mushrooms

• 1 tablespoon of fresh thyme leaves, divided

• 1 shallot

• 1 garlic clove, minced

Directions

1. Preheat oven to 400°. Spray a baking sheet with cooking spray.

2. Chop mushrooms, shallot, and garlic.

3. Sauté mushrooms and shallot until soft. Add garlic and half fresh thyme for the last 30 seconds of cooking.

4. Place puff pastry on your baking sheet.

5. Mix Boursin and horseradish to taste. Spread thinly on pastry, leaving edges bare.

6. Roughly chop roast beef. Add beef and mushroom mixture to pastry.

7. Add shredded Gruyère and remaining fresh thyme.

8. Beat one egg with a splash of water, and brush mixture onto edges of crust with a pastry brush.

9. Bake for 20-25 minutes or until golden brown.

10. Top with fresh parsley. Serve immediately.