Flaky Mushroom and Gruyère Tarts

Flaky Mushroom and Gruyère Tarts
Sang An
Sautéed meaty mushrooms and melted cheese make a mouthwatering topping for the crisp, airy puff pastry.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
45
minutes

Ingredients

1
sheet puff pastry (half a 17.3-ounce package), thawed
4
tablespoons
olive oil
10
ounces
assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
1
shallot, sliced
kosher salt and black pepper
1/4
cup
dry white wine
4
ounces
Gruyère or sharp white Cheddar, grated (1 cup)
1
teaspoon
Dijon mustard
1
teaspoon
white wine vinegar
4
ounces
mixed greens (6 cups)
2
radishes, thinly sliced
1
tablespoon
chopped fresh chives

Directions

  1. Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
  2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
  3. Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.
  4. In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.

 

Vanessa Seder
January 2011

Nutritional Information

  • Per Serving
  • Calories 527
  • Fat 39 g
  • Sat Fat 11 g
  • Cholesterol 30 mg
  • Sodium 794 mg
  • Protein 16 g
  • Carbohydrate 29 g
  • Sugar 5 g
  • Fiber 4 g
  • Iron 3 mg
  • Calcium 280 mg
What does this mean? See Nutrition 101.