Puff Pastry Mushroom Gruyere Tart by
• Great as an appetizer or main with a salad.
• Check after 15 minutes, as baking time may vary.
Ingredients
• 1 sheet puff pastry (thawed in the fridge)
• 2 cups Gruyere cheese, grated
• 14 oz or 4 cups mushrooms (mixed, porcini, or your choice), sliced
• 2 tbsp butter
• 1 tbsp extra virgin olive oil
• 3 sprigs fresh thyme (or 1 tsp dried thyme)
• 1 small egg, lightly beaten (for egg wash)
Instructions
1) Preheat Oven: Preheat to 400°F
2) In a skillet, heat butter and olive oil over medium heat. Add mushrooms and thyme; sauté 8-10 minutes until golden. Remove thyme sprigs if using fresh.
3) Roll out puff pastry to fit a 10x14 inch baking tray. Place on a parchment-lined tray. Score a ½ inch border; prick the center with a fork.
4) Sprinkle all the Gruyere cheese evenly over the center of the pastry.
5) Spread the sautéed mushrooms over the cheese.
6) Brush the pastry edges with beaten egg for a golden finish.
7) Bake 15-20 minutes, until pastry is golden and puffed.
8) Cool slightly, slice, and serve warm.
2) In a skillet, heat butter and olive oil over medium heat. Add mushrooms and thyme; sauté 8-10 minutes until golden. Remove thyme sprigs if using fresh.
3) Roll out puff pastry to fit a 10x14 inch baking tray. Place on a parchment-lined tray. Score a ½ inch border; prick the center with a fork.
4) Sprinkle all the Gruyere cheese evenly over the center of the pastry.
5) Spread the sautéed mushrooms over the cheese.
6) Brush the pastry edges with beaten egg for a golden finish.
7) Bake 15-20 minutes, until pastry is golden and puffed.
8) Cool slightly, slice, and serve warm.