Mushroom Tart

4-6 Servings

Ingredients:

1 package (14oz) Puff Pastry (or homemade puff pastry)

1 Large Egg

3 tbsp Butter

3 cup Sliced Cremini Mushrooms (Baby Bellas mushroom)

1 ½ tsp Fresh Thyme, divided

½ tsp Salt

½ tsp Ground Black Pepper

1 cup grated Gruyere Cheese

½ cup beech mushrooms, sautéed

Shallot, thinning sliced

Black truffle oil

Step 1

Preheat oven to 350°. Line a baking sheet with parchment paper.

Step 2

Prepare the pastry; On lightly floured surface, unfold pastry sheet, cut an 8" circle from pastry sheet. Place on prepared pan. Using a fork, prick dough evenly every 1/2". Brush dough with beaten egg, and refrigerate until ready to use.

Step 3

Prepare mushrooms duxelle: In a large sautéed pan, melt butter over medium heat. Add cremini mushrooms and cook until slightly wilted, 5-7mins. Reduce to low heat.

Step 4

Add shallot, 1/2 tsp thyme, salt, pepper and cook until moisture from the mushrooms has cooked out, about 15-20 mins.

Step 5

Place cooked mushrooms into work bowl of a food processor. Cover and pulse until smooth. Coat pastry dough with a layer of the mushroom duxelles, leaving a 1/4'' border.

Step 6

Bake 20 mins. or until golden brown.

Step 7

To Finish: Immediately top baked pastry with Gruyere, sautéed beech mushrooms, remaining 1 tsp thyme and black truffle oil.

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