Mushroom Gruyere Puff Pastry Tart

Name: Mushroom Gruyere Puff Pastry Tart
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: French, Swiss
Ingredients: 1 tsp Dried Thyme; 1 whole Eggs; 0.25 tsp Fresh Thyme; 2 whole Garlic; 1.5 cups Gruyère Cheese; 1 tbsp Olive Oil; 0.5 whole Puff Pastry Sheets; 0.5 whole Red Onion; 0.5 tsp Salt & Pepper; 12 oz Sliced Mushrooms; 1.5 tbsp Soy Sauce; 1 tbsp Unsalted Butter

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 French 🇫🇷Swiss 🇨🇭 High-Protein 💪Low-Carb Vegetarian 🥦Comfort-Food Pescatarian 🐟

Mushroom Gruyere Puff Pastry Tart features buttery, crisp layers topped with nutty melted Gruyere and umami-rich mushrooms tossed with soy and thyme. Each bite balances earthy cremini, sweet red onion, and a hint of garlic for a richly layered flavor. Serve warm for a light dinner with salad, as a cozy soup companion, or cut into squares for a crowd-pleasing appetizer.

Prep15 mins
Cook20 mins
Serves6
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2

Slice the mushrooms into 1/4-inch-thick pieces (do not slice too thinly).
3

Heat olive oil and butter in a large skillet over medium heat. Add the mushrooms and the onion and cook, stirring occasionally, until the mushrooms are golden and the onions are soft and translucent, 6 to 8 minutes.
4

Stir in the soy sauce, thyme, and garlic and cook until fragrant, 30 to 60 seconds. Season with salt and pepper; set aside.
5

Unfold the puff pastry sheet onto a lightly floured work surface. Gently pat down or roll the dough with a rolling pin into a 10x10-inch square. Using a sharp knife, score a line about 1/2 inch from all edges to make a border, being careful not to cut all the way through. Use a fork to generously prick the pastry sheet all over inside the border.
6

Transfer the puff pastry to the baking sheet and brush the borders with beaten egg. Evenly spread the Gruyere cheese inside the border, then top with the mushroom mixture.
7

Bake until the tart is puffed and lightly browned, 10 to 12 minutes. Garnish with additional thyme, and serve warm.