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Pilz-Tarte mit Blätterteig auf Blech
Elle

Wild Mushroom Tart with Gruyere

4.20 from 5 votes
This mixed mushroom tart made with shallots, fresh thyme, parsley and gruyere is packed with umami deliciousness. Great appetiser or main meal served with a green salad.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 tartlets
Course: Vegetarian
Cuisine: Mediterranean
Calories: 277

Ingredients
  

For the mushroom tarts:
  • 1 tablespoon olive oil
  • 2 medium/large shallots, finely diced
  • 1 tablespoon unsalted butter
  • 400 g mixed mushrooms (such oyster, king trumpet, shiitake, cremini), sliced
  • 1 teaspoon fresh thyme leaves
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper, to taste
  • 75 g gruyere, grated
  • 1/2 small bunch flat-leaf parsley, coarsely chopped (3-4 tablespoons)
  • 1 roll fresh puff pastry (280 g, 24 x 40 cm)
  • 1 egg, lightly beaten
To serve (optional):
  • 4 or more handfuls baby spinach leaves
  • 1 small red onion, sliced
  • Extra-virgin olive oil
  • Balsamic vinegar

Instructions
 

  1. In a large heavy-bottomed skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and sauté until golden, stirring often (about 10 minutes). Transfer the shallots to a large bowl.
  2. In the same skillet, heat the butter over medium-high heat. Add the mushrooms and fry until the mushrooms release their liquid, it cooks off and they are lightly golden brown (8-10 minutes).
  3. Stir in the thyme and garlic; season with salt and pepper. Cook for until the garlic is fragrant (1 minute).
  4. Transfer the mushrooms to the bowl with the shallots, mix to combine and set aside. Once cooled down, mix in the grated gruyere cheese.
  5. Meanwhile, preheat oven to 200°C fan-assisted (425°F / 220°C).
  6. Cut the puff pastry into equal sized squares and place on a baking sheet lined with parchment.
    (Tip: you can also roll out the puff pastry directly onto the baking sheet and cut it into squares, a knife can be used after baking to separate the squares if they bake together).
  7. Spoon the mushroom mixture equally into the centre of the puff pastry squares, leaving space long the edges.
  8. Brush the edge of the pastry with the beaten egg.
  9. Transfer to the preheated oven and bake the tarts for 15-20 mins or until the edges are puffed up and golden.
  10. If serving with salad, toss the spinach in a serving bowl with the red onion and a drizzle of olive oil and balsamic oil. Season with salt and pepper.
  11. Serve immediately and enjoy!

Nutrition

Calories: 277kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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