Flaky Mushroom and Gruyère Tarts

mushroom-gruyere-tart
Photo by Sang An
Flaky Mushroom and Gruyère Tarts 3.4 163 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 527 calories
    • 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

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.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.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.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. 

Ingredients

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

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.