1. 1

   Step 1

   Preheat your oven to 210°C (190°C fan-forced). Place a baking tray inside to heat up.

2. 2

   Step 2

   Heat 15 ml olive oil and 30 g butter in a frying pan over medium-high heat.

3. 3

   Step 3

   Add 400 g sliced mushrooms, 3 g salt, and 1 g black pepper to the pan.

4. 4

   Step 4

   Sauté the mushrooms for 5 minutes until soft, then transfer to a colander to drain excess liquid.

   Timer 5 min
5. 5

   Step 5

   Place 1 sheet of puff pastry on a piece of baking paper.

6. 6

   Step 6

   Fold the edges of the pastry inwards to create a 1 cm border.

7. 7

   Step 7

   Brush the folded edges of the pastry with 10 g melted butter.

8. 8

   Step 8

   Spread 180 g grated Gruyère evenly over the center of the pastry.

9. 9

   Step 9

   Top the cheese layer evenly with the sautéed mushrooms.

10. 10

    Step 10

    Carefully transfer the tart on the baking paper to the hot tray in the oven.

11. 11

    Step 11

    Bake for 30 minutes until the pastry is golden brown and crispy.

    Timer 30 min
12. 12

    Step 12

    Remove from the oven and sprinkle with 1.5 tsp fresh thyme and 1 pinch sea salt flakes.

13. 13

    Step 13

    Drizzle with 1 portion of truffle oil before serving hot.

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