22/05/2022
Swiss Brown Mushroom and Gruyère Tart
Puff pastry sheets in the freezer are my standby to create easy-bake pastry tarts and let my imagination run wild with the toppings. This stunning savoury mushroom tart with sweet undertones of gruyère is just the thing for an autumn table.
Serves:
6
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients
- 50g butter
- 4 golden shallots or 1 large onion, thinly sliced
- 500g Swiss brown mushrooms, sliced
- sea salt and pepper, to taste
- 375g sheet frozen puff pastry*, thawed
- 1 cup grated gruyère or vintage cheddar cheese
- 1 tablespoon fresh thyme leaves, plus extra for garnish
- extra virgin olive oil, for drizzling
Method
- Melt half the butter in a frypan. Sauté shallots until softened and remove. Melt remaining butter and sauté mushrooms until lightly browned, then season and allow to cool.
- Place pastry on an oven tray and score a 1cm border around the edges using a sharp knife. Prick the base with a fork. Top with cheese, shallots, mushrooms, thyme and sprinkle with pepper.
- Bake in the upper half of the oven at 200°C for 15 minutes, then lower to the base of the oven for 5 minutes to crisp the underside of the pastry.
- Drizzle with olive oil and serve garnished with extra thyme.
- VARIATION Try with thinly sliced zucchini and halved cherry tomatoes, instead of mushrooms.
Tips
- TIPS *Carême puff pastry was used in this recipe. If unavailable, substitute 2 standard puff pastry sheets and place them on top of each other to make a square tart.
- STYLING Serve tart whole, drizzled with olive oil and sprinkled with fresh thyme sprigs.
- DRINK MATCH Pinot noir or American strong ale.
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