Description
A golden, flaky tart layered with sautéed cremini mushrooms, melted Gruyere cheese, and fresh thyme, all nestled in buttery puff pastry. Elegant yet easy, this vegetarian dish is perfect for brunch, lunch, or a cozy dinner.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1½ cups Gruyere cheese, shredded
- 2 cups cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a skillet over medium heat, heat the olive oil. Sauté the mushrooms for 7–8 minutes until browned and reduced in size. Add garlic, thyme, salt, and pepper, and cook for another minute. Remove from heat.
- Place the puff pastry sheet on the prepared baking sheet. Lightly score a 1-inch border around the edge of the pastry.
- Sprinkle the shredded Gruyere cheese evenly over the center of the pastry, staying within the border. Spoon the mushroom mixture on top of the cheese.
- Brush the outer border with the beaten egg.
- Bake for 20–25 minutes, or until the pastry is golden and puffed.
- Let cool slightly before slicing. Garnish with extra thyme if desired and serve warm.
Notes
- Make sure mushrooms are fully sautéed to avoid a soggy crust.
- For best results, use freshly grated Gruyere from a block.
- Let the tart cool for a few minutes before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
Keywords: mushroom tart, puff pastry tart, vegetarian tart, gruyere mushroom recipe