Make Three-Cheese Mixed Mushroom Tart

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 wouldve ended up with very dry flavorless mushrooms. A travesty. This way theyre delicious and flavorful.

The crispy sage leaves are my favorite on every single thing this time of year. I cant wait til it completely cools down in LA and I can pull out every single sweater I own.

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.