I realize a sheet of puff pastry is one of my go-to, must-haves in any fridge. You can literally make dinner out nothing with it. One sheet can go such a long way.

This is my autumnal version of this tomato tart I made a few weeks ago. It has types of mushrooms and three types of cheese. I used brie, Parmesan and mozzarella but feel free to use whatever you might have lying around. And then the mushrooms. I used oyster, shiitake and cremini. But again, use what you have available to you.

The key is definitely sautéing the mushrooms a bit before hand. If we put them straight onto the tart, I fear we would’ve ended up with very dry flavorless mushrooms. A travesty. This way they’re delicious and flavorful.

The crispy sage leaves are my favorite on every single thing this time of year. I can’t wait ’til it completely cools down in LA and I can pull out every single sweater I own.

Three-Cheese Mixed Mushroom Tart

This Three-Cheese Mixed Mushroom Tart is a simple one-sheet dinner made with puff pastry. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• Oil 
• 1/2 pound mushrooms (a mix of oyster, shiitake, cremini) 
• Salt
• 1 sheet of frozen puff pastry, defrosted in the fridge
• 2 ounces brie cheese, broken up into bits
• 1/2 cup mozzarella 
• 1/4 cup parmesan
• Bunch of fresh sage leaves

Directions

1. In a medium skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the mushrooms and season with a few pinches of salt. Stir occasionally until mostly cooked, about 5 minutes. Remove from heat and set aside. 
2. Place the sheet of puff pastry on a parchment-lined baking sheet. Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Poke a bunch of holes in the center, too. This will help keep it flat when it bakes. 
3. To the tart, add the brie cheese, mozzarella, and Parmesan and then lastly, add the sautéed mushrooms. Transfer to the oven to bake for 15 to 20 minutes, or until the edges are golden brown. 
4. While the tart is baking, fry up the sage leaves by pouring a few tablespoons of olive oil in a small sauté pan. When the oil is hot, add the sage leaves and fry until crispy, about 1 minute. Transfer to a paper towel to drain. Top the tart with broken up sage leaves and cut up and eat immediately.

Yield: 4-6 servings

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.