Mushroom and Gruyere Tarts
These flaky, savory, and cheesy tarts are so easy to make with store-bought puff pastry.
Servings: 4 tarts
Ingredients
- 10 oz assorted mushrooms sliced (we used crimini and shiitake)
- 1 shallot sliced
- 2 Tbsp olive oil
- 1/4 cup dry white wine we used Sauvignon Blanc, but Pinot Grigio also works
- 4 oz Gruyere cheese shredded
- 1 sheet of puff pastry thawed (we recommend Defour Pastry Kitchen)
Instructions
- Heat oven to 400°. After slicing mushrooms and shallot, cook in a pan with olive oil until softened.
- While mushrooms cook, cut the puff pastry into 4 even rectangles. Prick the pastry all over with a fork, leaving a small border around each side.
- Season the mushroom mixture with salt and pepper then add the wine. Cook until wine is nearly evaporated, about 2 mins.
- Place the puff pastry on a parchment-lined baking sheet. Sprinkle the pastry with half of the Gruyere cheese. Add the mushroom mixture to each and top with the rest of the cheese.
- Bake at 400° for 20-25 mins until the pastry is golden brown. Garnish with chives and serve with a simple salad.
Notes
We recommend serving immediately to maintain the perfect crispy texture of the puff pastry. To make ahead, you can proceed through step 3 and then assemble and bake just before serving. This recipe scales easily for a larger party, or you can cut the pastry into smaller squares after cooking to serve as an appetizer.