Mushroom Gruyere Tart
Elevate your appetizer or brunch game with this elegant Mushroom Gruyere Tart, a savory delight that combines flaky puff pastry with rich, earthy mushrooms and creamy Gruyere cheese. Infused with aromatic shallots, garlic, and fresh thyme, this tart offers layers of flavor in every bite. The golden, buttery crust perfectly frames the cheesy mushroom filling, while a light custard brings everything together for a decadent texture. Ready in just about an hour, this recipe is perfect for entertaining or enjoying as a light meal with a crisp green salad. Easy to prepare and irresistibly delicious, this Mushroom Gruyere Tart is bound to impress your guests and become a staple in your recipe repertoire!
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Recipe Information
Ingredients
- 1 piece puff pastry sheet
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots
- 3 pieces garlic cloves
- 450 grams mushrooms (cremini or button)
- 1 teaspoon fresh thyme leaves
- 2 tablespoons heavy cream
- 120 grams Gruyere cheese (grated)
- 1 piece egg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon all-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Dust your work surface with a tablespoon of flour, then roll out the puff pastry into a 12-inch square. Transfer it to the prepared baking sheet.
Using a sharp knife, score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. This will create a raised crust once baked.
In a large skillet, heat the unsalted butter and olive oil over medium heat.
Finely dice the shallots and mince the garlic cloves, then add them to the skillet. Sauté until softened and fragrant, about 2-3 minutes.
Slice the mushrooms thinly and add them to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 8-10 minutes.
Stir in the fresh thyme, salt, and black pepper. Cook for another minute, then remove from heat and let the mushrooms cool slightly.
In a small bowl, whisk together the egg and heavy cream to create a light custard.
Brush a thin layer of the custard mixture onto the scored edges of the puff pastry.
Sprinkle half of the grated Gruyere cheese evenly over the center of the pastry, avoiding the border.
Spread the cooked mushroom mixture over the cheese, then sprinkle the remaining Gruyere on top.
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Remove the tart from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 3386 mg | 147% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 14.0 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1307 mg | 101% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1917 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
