Puff Pastry Mushroom Gruyere Tart

Ingredients

• • 1 sheet puff pastry (thawed in the fridge)
• • 200 g (2 cups) Gruyere  cheese, grated
• • 400 g (14 oz or 4 cups) mushrooms (mixed, porcini, or your choice), sliced
• • 2 tbsp (30 g) unsalted butter
• • 1 tbsp (15 ml) extra virgin  olive oil 
• • 3 sprigs fresh thyme (or 1 tsp dried thyme)
• • 1 small egg, lightly beaten (for egg wash)

Cooking Instructions

Preheat to 200°C (400°F). In a skillet, heat butter and olive oil over medium heat. Add mushrooms and thyme; sauté 8-10 minutes until golden. Remove thyme sprigs if using fresh. Roll out puff pastry to fit a 25×35 cm (10×14 inch) baking tray. Place on a parchment-lined tray. Score a 1 cm (½ inch) border; prick the center with a fork. Sprinkle all the Gruyere cheese evenly over the center of the pastry. Spread the sautéed mushrooms over the cheese.Brush the pastry edges with beaten egg for a golden finish. Bake 15-20 minutes, until pastry is golden and puffed. Cool slightly, slice, and serve warm.

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