home cooking, mushroom tart, puff pastry, Real Simple, tarts
Comments 7

flaky mushroom & gruyere tarts


I recently had dinner at Church & State and ate a yummy mushroom tart and was inspired to try making it myself! I found this easy recipe from Real Simple for my first time making anything with puff pastry! This mushroom & gruyere tart has so much flavor. It’s savory, cheesy, and the pastry is soft & flaky. It all just melted in my mouth. It’s perfect for any meal- breakfast, lunch or dinner! You can eat the tart alone or serve it with a simple salad. I ate one driving to work which wasn’t such a smart idea since there were pasty flakes all over me but I couldn’t wait to eat it. That’s how good it is! Since my first attempt with puff pastry was a success, I want to try making different kinds of tarts now! Stay tuned 🙂

Recipe for Flaky Mushroom & Gruyere Tarts courtesy of:

1 sheet puff pastry (half a 17.3-ounce package), thawed
4 tablespoons olive oil
10 ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1 shallot, sliced
kosher salt and black pepper
1/4 cup dry white wine
4 ounces Gruyère or sharp white Cheddar, grated (1 cup)
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
4 ounces mixed greens (6 cups)
2 radishes, thinly sliced
1 tablespoon chopped fresh chives

1. Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.

2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.

3. Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.

4. In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.


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