Recipe

On an early winter evening, friends drop by unexpectedly. In the kitchen, the host calmly takes out a sheet of frozen puff pastry and a basket of fresh mushrooms. With the help of the Geedel vegetable chopper, mushrooms, onion, and herbs are transformed into a finely uniform filling in just minutes. Soon, the oven fills with the rich aroma of buttery pastry and roasted mushrooms—a seemingly sophisticated yet quick-to-prepare appetizer is about to emerge.

Ingredients:  

For the Puff Pastry Base:  

1 sheet frozen puff pastry (thawed for 10 minutes)  

For the Mushroom Filling:

400g mixed mushrooms (such as cremini, button, and shiitake)  

1 small onion  

2 garlic cloves  

2 tablespoons fresh thyme leaves  

¼ cup fresh parsley  

100g Gruyère cheese, grated  

2 tablespoons sour cream  

1 tablespoon olive oil  

1 tablespoon butter  

Salt, black pepper  

For Finishing:  

1 egg yolk, beaten  

A pinch of flaky sea salt  

Fresh herb sprigs  

Instructions:

1. Prepare the mushroom filling (using Geedel):  

   Wipe the mushrooms clean with a damp cloth (avoid washing). Using the Geedel food chopper with the dicing blade, process the mushrooms in batches. Place each batch in the container and press steadily 5–6 times until the mushrooms are cut into uniform 3–4 mm pieces—textured somewhere between fine crumbs and small dice. Transfer to a large bowl.

2. Prepare the aromatic ingredients:  

   With the dicing blade, peel and chop the onion into chunks, then pulse 4–5 times until finely diced. Set aside. Roughly add thyme and parsley to the same container and pulse 2–3 times until coarsely chopped—be careful not to overprocess, to preserve their aroma.

3. Sauté the filling:  

   Heat olive oil and butter in a skillet over medium-high heat. Add the diced onion and sauté until translucent and softened (about 3 minutes). Add the chopped mushrooms; they will release moisture quickly. Continue cooking for 8–10 minutes, stirring often, until all liquid evaporates and the mushrooms turn deep golden brown with a rich, nutty aroma. Add crushed garlic and half of the chopped herbs, cook for another minute, then remove from heat.

4. Combine and season:  

   Transfer the mushroom mixture to a large bowl and let cool slightly. Add grated Gruyère, sour cream, the remaining chopped herbs, and season with salt and freshly ground black pepper. Mix thoroughly and adjust seasoning to taste.

5. Assemble the tart:  

   Preheat the oven to 200°C. Place the thawed puff pastry on a baking sheet lined with parchment paper. Use the back of a knife to lightly score a border 2 cm from the edge (do not cut all the way through). Evenly spread the mushroom filling within the scored area, pressing gently with the back of a spoon to compact.

6. Bake and brown:

   Brush the exposed pastry border with the beaten egg yolk. Bake in the middle of the oven for 15 minutes, until the pastry has puffed up. Then reduce the temperature to 180°C and bake for another 10–12 minutes, until the filling is lightly golden and the pastry is uniformly crisp and golden brown.

7. Garnish and serve:  

   Remove from the oven and immediately sprinkle with flaky sea salt and a few fresh herb sprigs. Let rest for 3–5 minutes, then slice along the pre-scored lines. Serve warm—the light, flaky pastry contrasts perfectly with the rich, savory mushroom filling. Pair with a refreshing frisée salad or a glass of white wine for an ideal party starter or light lunch.

Summary:

The success of this French-inspired mushroom puff pastry tart lies in the uniform texture and dryness of the filling. The Geedel vegetable chopper not only quickly processes large quantities of mushrooms into the perfect size, but its efficient manual operation also allows precise control over the chopping—avoiding over-processing and perfectly retaining the mushrooms’ desired texture. Whether for impromptu entertaining or as an elegant appetizer for a casual dinner party, this dish performs effortlessly, impressing with its professional appearance and depth of flavor.