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Mushroom Tart

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Makes 1 (8-inch) tart

Ingredients
  

  • 1 (14-ounce) package puff pastry*
  • 1 large egg , lightly beaten
  • 3 tablespoons butter
  • 3 cups sliced cremini mushrooms
  • 2 tablespoons minced shallot
  • 1 1/2 teaspoons fresh thyme , divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup grated Gruyère cheese
  • 1/2 cup beech mushrooms , sautéed
  • Grated black truffle or truffle oil

Instructions

  • Preheat oven to 350°. Line a baking sheet with parchment paper.
  • To prepare pastry: On a lightly floured surface, unfold pastry sheet. Cut an 8-inch circle from pastry sheet. Place cut dough circle on prepared pan. Using a fork, prick dough every 1⁄2 inch to dock. Brush dough with beaten egg, and refrigerate until ready to use.
  • To prepare mushroom duxelle: In a large saucepan, melt butter over medium-high heat. Add cremini mushrooms, and cook until slightly wilted, 5 to 7 minutes. Reduce heat to low. Add shallot, 1⁄2 teaspoon thyme, salt, and pepper, and cook until moisture from the mushrooms has cooked out, 15 to 20 minutes. Set pan aside to let cool for 5 to 10 minutes. Place cooled mushroom mixture in the work bowl of a food processor. Cover and pulse until smooth. Coat pastry dough with a layer of the mushroom duxelle, leaving a 1⁄4-inch border. Bake until golden brown, about 20 minutes.
  • To finish: Immediately top baked pastry with Gruyère, sautéed beech mushrooms, remaining 1 teaspoon thyme, and black truffle or truffle oil. (You can also finish with high-quality olive oil and finishing salt to taste.) Slice into wedges and serve.

Notes

*We used Dufour Pastry Kitchens Classic Puff Pastry.
Adapted from Recipe adapted from Le Diplomate, Washington, DC
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