Flaky Mushroom and Gruyère Tarts
An assortment of rich, caramelized mushrooms and melted Gruyere cheese make a mouthwatering topping for crisp and airy puff pastry.
To serve the dish as a complete meal, plate the tart alongside a mixed greens salad.
Or, cut it into smaller pieces and serve as a tasty appetizer at your next party.
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Serves 4
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Hands-On Time 20 min
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Total Time 45 min
Ingredients
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sheet puff pastry (half a 17.3-ounce package), thawed
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4tablespoons olive oil
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10ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
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1 shallot, sliced
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kosher salt and black pepper
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1/4cup dry white wine
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4ounces Gruyère or sharp white Cheddar, grated (1 cup)
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1teaspoon Dijon mustard
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1teaspoon white wine vinegar
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4ounces mixed greens (6 cups)
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2 radishes, thinly sliced
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1tablespoon chopped fresh chives
Directions
1. 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.
2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
3. 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 to 25 minutes.
4. In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons 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 with the chives.
