Mushroom Tart
Buttery puff pastry is layered with gruyere cheese & mushrooms for a delicious and easy Mushroom Tart that's perfect for brunch, dinner or an appetizer!
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Ingredients
For the Mushrooms:
- 10 oz assorted mushrooms (white, brown, cremini and/or shiitake mushrooms), sliced about 2 1/2 - 3 cups sliced mushrooms
- 2 tbsp unsalted butter
- 3 fresh thyme sprigs
- 1/2 tsp coarse salt
- 1/4 tsp ground black pepper
For the Tart:
- 1 sheet puff pastry dough, thawed
- 1 1/2 cups shredded gruyere cheese can substitute with swiss cheese
- 2-3 cups arugula for serving
Instructions
- **Important: thaw puff pastry according to package directions**
- Pre-heat the oven to 425F and line a baking sheet with parchment paper.
- Role out the puff pastry dough into a 10 inch by 12 inch rectangle (approximately). Make a half-inch border around the tart by rolling/pinching the sides of the dough. Using a fork, make dots throughout the middle of the tart and then set aside.
- To make the mushrooms, melt 2 tbsp butter in a frying pan over medium heat.
- Once the butter is bubbling, add in the garlic and give it a quick stir. Then add in the sliced mushrooms. Cook the mushrooms for 5 minutes, stirring occasionally.
- Add in thyme sprigs, salt and pepper to the mushrooms and cook for another 5 minutes, stirring often and until the mushrooms are softened. Remove the thyme sprigs and then set mushrooms aside.
- Spread 1 cup of cheese onto the tart and bake for 10 minutes. Then remove from the oven. (Note: the middle of the tart may start to puff up a bit so when removing the tart after 10 minutes, just use a fork to make a couple more dots in the tart to get the air out)
- Spread the mushrooms out evenly onto the baked cheese layer of the tart, then layer 1/2 cup remaining cheese on top of the mushrooms. Bake the tart for 12-15 more minutes until the crust is golden.
- Top with arugula and enjoy!
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