This puff pastry mushroom tart is earthy, aromatic, and savory with an upscale look, yet quick and uncomplicated to prepare using puff pastry. Delicious served with a cup of soup or salad, it's also a great appetizer when cut into smaller pieces.
Ingredients
- ounces cremini mushrooms, such as Baby Bella®: 12 piece
- red onion, sliced vertically: 0.5 piece
- olive oil: 1 Tbsp
- unsalted butter: 1 Tbsp
- low-sodium soy sauce: 2 Tbsp
- thyme: 1 tsp (dried)
- garlic cloves: 2 piece (minced)
- salt and freshly ground black pepper: (to taste)
- frozen Puff Pastry: 0.5 pack (17.3 ounce pack, thawed)
- 1/2 cups shredded Gruyere cheese: 1 piece
- egg: 1 piece (beaten)
- thyme, or as needed: 1 tsp (for garnish, dried, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Cut mushrooms into 1/4-inch-thick slices (don’t cut too thinly).
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Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and onion and cook, stirring occasionally, until mushrooms are golden and onions are soft and translucent, 6 to 8 minutes.
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Stir in soy sauce, thyme, and garlic and cook until fragrant, 30 to 60 seconds. Season with salt and pepper; set aside.
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Unfold puff pastry sheet onto a lightly-floured work surface. Gently pat down or roll out dough with a rolling pin into a 10x10-inch square. Using a sharp knife, score a line about 1/2 inch from all edges to create a border, being careful not to cut all the way through. Use a fork to generously prick pastry sheet all over inside the border.
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Transfer puff pastry to the baking sheet, and brush the borders with beaten egg. Evenly spread Gruyere cheese inside the border, and top with mushroom mixture.
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Bake until tart is puffed and lightly browned, 10 to 12 minutes. Garnish with additional thyme, and serve warm.
