Description
Imagine pulling a baking sheet from the oven, revealing two golden, gloriously puffed rectangles of pastry. This isn't just an appetizer; it's a showstopper delivering a shatteringly crisp crust followed by a warm, savory, and deeply flavorful topping.
Ingredients
7 oz (approx. 200g) puff pastry dough, cut into 2 rectangles2 cups cremini mushrooms, sliced5 oz (approx. 140g) Gruyère, Jarlsberg, or Emmental cheese, grated3 shallots, thinly sliced into rings1 clove garlic, minced3 tbsp butter2 tbsp balsamic vinegar2 tsp soy sauce½ tsp dark brown sugar
4 sprigs fresh thyme
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.Prepare the Pastry Base: Lay the two puff pastry rectangles on the prepared baking sheet. Sprinkle about half of the grated cheese evenly over the pastry, making sure to leave a clean ½-inch border around the edges.Cook the Mushroom Topping: In a large skillet, melt the butter over medium heat. Add the sliced mushrooms, shallot rings, and minced garlic. Stir in the brown sugar, balsamic vinegar, and soy sauce. Cook for 8-10 minutes, stirring frequently, until the mushrooms shrink and the shallots caramelize.Add the Fresh Thyme: Turn off the heat. Pull the leaves from 2-3 sprigs of thyme and stir them into the mushroom mixture.Assemble the Tarts: Using a slotted spoon to leave excess liquid behind, spoon the mushroom mixture evenly over the cheese-covered pastry, keeping the ½-inch borders clear.Add Final Toppings: Sprinkle the remaining grated cheese over the mushroom mixture. Garnish with a few more fresh thyme leaves from the remaining sprig.Bake to Golden Perfection: Place the baking sheet in the preheated oven. Bake for 21-26 minutes, or until the pastry is deeply golden-brown, puffed up, and crisp.
Cool and Serve: Let the tarts rest on the baking sheet for 5 minutes before cutting and serving. This allows the filling to set slightly. Enjoy warm!
Notes
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Avoid a Soggy Bottom: Using a slotted spoon to transfer the mushroom mixture is crucial. Leaving any excess liquid in the pan prevents the pastry from becoming soggy.
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Don’t Skip the Border: Leaving a clean ½-inch border is essential for the edges to puff up into a distinct, flaky crust.
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Choose Your Cheese: While Gruyère is a classic choice, don’t hesitate to use Jarlsberg or Emmental.
Make-Ahead and Storage Suggestions
The mushroom mixture can be made up to 2 days ahead. For reheating, use an oven at 350°F (175°C) for 5–8 minutes to keep the pastry crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Light Meal
- Cuisine: French, American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of the recipe)
- Calories: 385 kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
Keywords: mushroom tart, puff pastry recipe, savory appetizer, gruyere tart, easy party food, savory tart