I recently tried this recipe and am obsessed! These are equal parts sophisticated and easy – the best type of entertaining food in my book! Even better, they look and taste like much more effort went into them. The combination of the smoky Gruyère, shallot, and white wine adds sharpness to the rich, earthy mushrooms. And, is there anything better than a base of flaky puff pastry!?
This is perfect for lunch or brunch. With Mother’s Day coming up, this would be a good one to mark for that occasion!
Flaky Mushroom & Gruyère Tarts
Flaky Mushroom and Gruyère Tart
- 1 sheet puff pastry, thawed
- 4 tbsp. olive oil
- 1 ½ cup various mushrooms (button, cremini, shiitake, oyster, etc) sliced
- 1 shallot, sliced
- ¼ cup dry white wine
- 1 cup Gruyère, grated
- 1 tsp. Dijon mustard
- 1 tsp. white wine vinegar
- Kosher salt, to taste
- Black pepper, to taste
Mixed Green Side Salad
- 6 cups mixed greens
- 2 radishes, thinly sliced
- 1 tbsp. chopped fresh chives
Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ tsp. salt and ¼ tsp. pepper, or to taste. Cook, tossing occasionally, until the mushrooms are brown and tender, 4-5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20-25 minutes.
In a large bowl, whisk together the mustard, vinegar, the remaining 2 tbsp. of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle everything with the chives.