JB's French Mushroom Tart
by Tavolino
A classic French-style savory tart featuring a crisp, buttery puff pastry base topped with melted Gruyère cheese and savory sautéed mushrooms. It is a simple yet elegant dish perfect for a light lunch or starter.
Ingredients
- Butter puff pastry 1 sheet (25cm)
- Extra virgin olive oil 15 ml
- Unsalted butter 30 g
- Swiss brown mushrooms 400 g
- Cooking salt 3 g
- Black pepper 1 g
- Gruyère cheese 180 g
- Unsalted butter (melted) 10 g
- Fresh thyme leaves 1.5 tsp
- Sea salt flakes 1 pinch
- Truffle oil 1 drizzle
Preparation
- 1
Preheat your oven to 210°C (190°C fan-forced). Place a baking tray inside to heat up.
- 2
Heat 15 ml olive oil and 30 g butter in a frying pan over medium-high heat.
- 3
Add 400 g sliced mushrooms, 3 g salt, and 1 g black pepper to the pan.
- 4
Sauté the mushrooms for 5 minutes until soft, then transfer to a colander to drain excess liquid.
- 5
Place 1 sheet of puff pastry on a piece of baking paper.
- 6
Fold the edges of the pastry inwards to create a 1 cm border.
- 7
Brush the folded edges of the pastry with 10 g melted butter.
- 8
Spread 180 g grated Gruyère evenly over the center of the pastry.
- 9
Top the cheese layer evenly with the sautéed mushrooms.
- 10
Carefully transfer the tart on the baking paper to the hot tray in the oven.
- 11
Bake for 30 minutes until the pastry is golden brown and crispy.
- 12
Remove from the oven and sprinkle with 1.5 tsp fresh thyme and 1 pinch sea salt flakes.
- 13
Drizzle with 1 portion of truffle oil before serving hot.