Mushroom Tart
Directions
- 1Slice the shallots, chop the garlic, and slice the mushrooms.
- 2Heat butter in a frying pan over medium-low heat, add shallots and thyme, and cook until soft. Add garlic and cook for 30 seconds, then transfer to a plate.
- 3Add oil to the pan, increase heat to high, add mushrooms, and cook without stirring for 1-2 minutes. Add balsamic vinegar and cook, stirring, for 4-8 minutes until liquid evaporates.
- 4Return shallots and garlic to the pan, season with salt and pepper, and transfer to a plate to cool slightly.
- 5Score a 1-inch border on the puff pastry sheet with a knife, do not cut through, and prick the center with a fork.
- 6Sprinkle the cheese over the dough, top with the mushroom and shallot mixture, and brush the edges with beaten egg.
- 7Bake at 375°F (190°C) for 20-25 minutes until golden.
Ingredients
- 1 tbsp butter
- 2 shallots
- 2 tsp dried thyme
- 3 clove garlic, chopped
- 1 tbsp oil
- 14 oz mushrooms
- 1 tbsp balsamic vinegar
- salt (optional)
- pepper (optional)
- 1 1/4 cup shredded Gruyere cheese
- 1 sheet puff pastry
- 1 egg, beaten
Equipment
frying panknifeforkbaking sheetbox grater
Tips
- Use all-butter puff pastry for best flavor.
- Substitute shallots with onions.
- Use any mushroom variety such as cremini, chanterelle, or porcini.
- Use fresh or dried thyme, or French/Italian herbs.
- If out of balsamic vinegar, omit or use 1/2 tbsp soy sauce.
- Substitute egg wash with heavy cream or milk.
- Substitute Gruyere with Appenzeller, other Alpine-style cheeses, or sharp aged cheddar.
- Do not slice mushrooms too thinly to ensure they remain crunchy.
- Let mushrooms cool before assembly to prevent the puff pastry from becoming soggy.
- Serve with salad greens and tomatoes.
- Can be cut into smaller squares or circles for individual tartlets.
- Best eaten fresh; can be reheated in a microwave or oven.
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