Mushroom and Gruyère Tart
User Reviews
4.3
9 reviews
Good
Mushroom and Gruyère Tart
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This savory mushroom and gruyere tart would make and easy and elegant appetizer or light meatless dinner.
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Ingredients
- 1 sheet frozen puff pastry thawed
- 1 cup grated gruyere cheese
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 ounces Shiitake mushrooms stems removed and sliced
- 6 ounces cremini mushrooms stems removed and sliced
- ½ onion diced
- 4-5 garlic cloves pressed or finely chopped
- 1 heaping tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 tablespoons balsamic vinegar
- ½ cup white wine
- 1 egg scrambled
- salt
- pepper
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Instructions
- Preheat oven to 400°F
- Take puff pastry out of freezer and allow to thaw while you prepare other ingredients.
- Heat a skillet over medium heat, add butter and olive oil. When skillet is hot and butter is melted, add the onion with a pinch of salt and sauté until onions have started to soften, about 5 minutes.
- Add the garlic and mushrooms with a bit more salt, cook for about a minute until the pan starts to get dry, about a minute.
- Add the balsamic vinegar and wine. Cook until no liquid remains, 5-7 minutes.
- Add the fresh herbs and cook for another 30 seconds to a minute. Remove from heat.
- Taste and adjust salt and pepper as needed.
- Roll out the puff pastry just a bit so that it is a rectangle, about 9 and ½ by 11 inches.
- Score a 1 inch border around the edge with a sharp knife. You want to cut almost all the way through, but not quite. Prick the inside of the border with a fork.
- Spread the grated cheese over the inner square of dough, trying not to go over the scored edge.
- Top the cheese with the mushroom mixture.
- Brush the border with the scrambled egg.
- Bake in the oven for about 15 minutes or until the crust is golden brown and puffed up.
- Allow to cool for 10 minutes before cutting and serving.
Notes
- This would serve 6-8 as an appetizer and 4 as a meal.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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