Go Back
–+ servings
Print

Mushroom and Gruyere Puff Pastry Tart

Flaky savory puff pastry tart with flavorful mushrooms, fresh thyme, and gruyere cheese.

Course Appetizer, Side Dish
Keyword holiday appetizer, mushroom and gruyere puff pastry tart
Prep Time 10 minutes
Cook Time 51 minutes
Total Time 1 hour 1 minute
Servings 9 servings
Author Taavi Moore

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp butter (or sub vegan butter)
  • 1 medium shallot, sliced
  • 11.5 oz assorted mushrooms (I used crimini and shiitake)
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme
  • 2 tsp balsamic vinegar
  • 1 tsp tamari or low-sodium soy sauce
  • ¾ tsp kosher salt
  • 1 cup shredded gruyere cheese
  • 1 puff pastry sheet
  • 1 egg, for egg wash
  • Hot honey, to serve

Instructions

  1. Preheat oven to 375°F.  Line a large baking sheet with parchment paper.

  2. Add butter and olive oil to a large skillet over medium-high heat. Once butter has melted, add shallots and a pinch of kosher salt. Saute for 4-5 minutes until soft then add mushrooms and garlic. Cook for 7-8 minutes until reduced in volume by ~½ and taken on golden brown color. Mix in thyme, balsamic, tamari, and salt and cook for 1 minute more. Transfer mixture to a bowl and let cool for ~10-15 minutes. 

  3. Remove puff pastry from fridge. Score top layers of puff pastry along all 4 sides of the dough (leaving 1-inch border). Transfer the pastry along with the parchment paper to a large baking sheet. Prick the dough with a fork all over (only the center, not the edges).

  4. Sprinkle the cheese over the dough. Top with cooled mushroom mixture. Brush the edges of the tart with beaten egg. Bake the tart for about 20-25 minutes or until golden.

  5. Serve warm tart drizzled with hot honey.