Steak and Arugula Tart

This is so much fun to make, and so easy. I love watching the puffed pastry rise and fall in the oven. The flavors just compliment each other so wonderfully. When baking the puffed pastry, make sure to poke enough holes in it so it doesn’t look like this……

See what I mean. So, poke holes in this beauty and bring it down to this….

And then assemble!!

Ingredients

• 1 puffed pastry
• 2 tbsp. butter, melted
• 1 tbsp. fresh thyme, chopped
• 2 tbsp. garlic chopped
• 1 ½ cups arugula
• 1 tbsp. olive oil
• 1 cup Crimini mushrooms, sliced
• 1 lb. top sirloin, thinly sliced
• ½ cup gorgonzola, crumbled

Directions

Preheat oven to 425.

Melt the butter, either in the microwave or saucepan; add the garlic and thyme to it. On a floured surface, roll out the thawed puffed pastry into 12×12 inches.  Using a pastry brush or spoon, spread the butter mixture over the puffed pastry. Take a fork and poke a couple holes into the puffed pastry or it will inflate like a balloon! Bake for 15-20 minutes or until golden.

Meanwhile, in a sauté pan with a little olive oil, sauté the mushrooms with the garlic, salt and pepper to taste. Spread mushrooms onto a thin layer so they get a little browned.

On a very hot grill pan, grill the thinly sliced steak 1-2 minutes on each side; just to create those beautiful grill marks.  Then, slice it into thin strips. When you take the puffed pastry out of the oven, we can start to assemble.  Start with the arugula, top with the mushrooms and steak, and crumble the gorgonzola over the top. Serve immediately.