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Ingredients
Scale
- 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
- 1 tbsp extra virgin olive oil
- 2 tbsp (30g) unsalted butter
- 400g / 14oz swiss brown mushrooms , sliced 0.5cm
- 1/2 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups (tightly packed) gruyère cheese , grated
- 2 tsp (10g) unsalted butter , melted (for brushing)
- 1 1/2 tsp fresh thyme leaves
- 1 pinch sea salt flakes
- truffle oil or good extra virgin olive oil , to drizzle (optional)
Instructions
- Sauté the sliced mushrooms in olive oil and unsalted butter for about 5 minutes until softened.
- Lay the puff pastry on baking paper and create a 1 cm border by folding the edges.
- Brush the edges with melted butter and evenly spread the grated Gruyère cheese and sautéed mushrooms on top.
- Bake the tart on a preheated tray for 30 minutes until the pastry is golden and crisp.
- Finish by sprinkling fresh thyme, sea salt flakes, and drizzling with truffle oil if desired.
Notes
For a crispier pastry, ensure the puff pastry is partially thawed before use.
Truffle oil adds an extra layer of flavor but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg