top of page

Olivezia's Mushroom Tart Recipe by Camine Pappas

๐…๐ž๐š๐ญ๐ฎ๐ซ๐ž๐ ๐…๐ฅ๐š๐ฏ๐จ๐ซ๐ฌ

This recipe was created by Recipe Developer & Tasting Consultant, Camine Pappas, for Olivezia. Check out her cookbook, Bling Cuisine, for more ways to use Olivezia olive oils and vinegars to enhance your dinner experience.

๐ˆ๐ง๐ ๐ซ๐ž๐๐ข๐ž๐ง๐ญ๐ฌ (๐’๐ž๐ซ๐ฏ๐ž๐ฌ ๐…๐จ๐ฎ๐ซ)

๐Ÿ”ธ12 oz. sliced baby bells mushrooms

๐Ÿ”ธ1 large, sweet apple like Fuji or Gala, peeled and small diced

๐Ÿ”ธ4 T Olivezia Mushroom Sage oil divided

๐Ÿ”ธ1+ t kosher salt and more for sprinkling before baking (A also used a coarse pink sea salt for garnishing the tart before cooking.)

๐Ÿ”ธ1 T Olivezia 18-year Traditional Balsamic

๐Ÿ”ธ1 T thinly sliced (julienned) fresh sage leaves

๐Ÿ”ธ6 large fresh sage leaves

๐Ÿ”ธ5 T butter divided

๐Ÿ”ธ1 sheet puff pastry, thawed


๐Ÿ”ธ2 T yellow mustard

๐Ÿ”ธ4 T mayonnaise

๐Ÿ”ธ1 T Olivezia! Mushroom Sage oil

๐Ÿ”ธ3 t white wine vinegar

๐Ÿ”ธ2 t heavy cream

๐Ÿ”ธ2 T honey

๐Ÿ”ธ1 heaping T fresh chopped Italian leaf parsley


  1. Heat a large saucepan to high. Add 2 T butter and 2 T mushroom sage oil. When oil is hot add the mushroom. Let them sit for a bit and sautรฉ and begin to brown. You need a pan large enough that the mushrooms can almost sit in a single layer. Once they start to brown add the apple. Toss and move around in the pan until apples are soft and mushrooms are brown. Then add the 2 tspโ€™s of balsamic vinegar. Remove, put in a bowl, set aside to cool about 20 minutes. You can do this up to 3 hours ahead if you like.

  2. Preheat oven to 400ยฐ F. Roll out the puff pastry to a large square than can fit on a large baking sheet lined with parchment paper. About 11โ€ by 11โ€. Score around the outside of the pastry so there is a ยฝโ€ border. Donโ€™t cut all the way through. Just enough so that you have a nice crust. This indentation is important for the look of the tart. Arrange apples and mushrooms even over tart but keeping inside edge you just scored. Drizzle with the rest of the sage oil; about 2 T. Top with the sliced sage leaves. Add about one teaspoon of the pink sea salt dusted on top of the tart. While oven is preheating put the tart in the freezer for 5 MINUTES. NO MORE. Then put in preheated oven. Bake for about 20 minutes, or until edges are very brown. Let the tart edges get brown so the middle pieces arenโ€™t soggy. While tart is cooking melt the rest of the butter, about 3 T butter to a small saucepan. When hot add the sage leaves. Let sizzle on each side in the butter for about 20 seconds. Remove. Set aside. And use to garnish the tart.

  3. Serve with honey mustard sage cream sauce on the side or drizzled over the tart pieces as well as a generous drizzle of the balsamic vinegar!

Recipe by: Camine Pappas |



bottom of page