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Flaky Mushroom and Gruyère Tarts

Flaky Mushroom and Gruyère Tarts
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Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2011

Nutritional Information

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

Quick Tip

To clean mushrooms, trim their ends, then rinse them very briefly, stem-side down, under cold running water (do not let them soak or they will become soggy). Pat dry with a paper towel or clean dishcloth.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.