Wild Mushroom and Gruyère Tart
A savory tart of caramelized wild mushrooms, sweet shallots and nutty Gruyère on flaky puff pastry. Under an hour, mostly hands-off, deeply earthy.
Ingredients
- 1 sheet all-butter puff pastry thawed
- 1 lb mixed mushrooms cremini, shiitake, oyster, sliced
- 2 shallots thinly sliced
- 2 cloves garlic minced
- 2 tbsp butter plus 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 and 1/2 cups grated Gruyère
- 1/3 cup crème fraîche
- 1 tbsp Dijon mustard optional
- 1 egg beaten, for the wash
- Salt and pepper
Instructions
- Heat the oven to 400°F and line a sheet pan with parchment.
- Soften the shallots in the butter and oil over medium heat. Add the mushrooms and cook until deeply golden and dry, 8 to 10 minutes. Do not rush this; the dryness is the flavor. Add the garlic and thyme, season with salt and pepper, and let cool slightly.
- Lay the pastry on the parchment. Score a one-inch border around the edge with a knife, prick the center all over with a fork, and brush the border with the beaten egg.
- Spread the crème fraîche (and the Dijon, if using) inside the border. Scatter over half the Gruyère, then the mushrooms, then the rest of the Gruyère.
- Bake 22 to 28 minutes, until the pastry is puffed and deep golden.
- Rest 5 minutes, scatter with a little more fresh thyme, and slice.
Notes
Notes
- The single most important step is drying out the mushrooms. Wet mushrooms make a soggy tart. Cook them until the pan is dry.
- No crème fraîche? Sour cream or a thick ricotta will do.
- Gruyère is worth it here for its nutty depth, but a good aged Comté is a natural swap.
Wines That Love This Dish
This tart wants a wine with earth and acid rather than weight. A cool-climate Pinot Noir is the standout: its forest-floor character meets the mushrooms head-on, while its bright acidity cuts the richness of the cheese and pastry and keeps the plate from going heavy. Tried this recipe?Let us know how it was!