Savory > Tart > Mushroom

Mushroom and Gruyere Tarte Recipe

Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dry white wine
- 1 cup grated Gruyere cheese
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- 1 tablespoon chopped fresh parsley

Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Pastry brush

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. On a lightly floured surface, roll out the puff pastry to fit the tart pan. Press the pastry into the pan and trim the edges.

3. In a large skillet, melt the butter over medium heat. Add the mushrooms, salt, and pepper, and cook until the mushrooms are tender and the liquid has evaporated, about 10 minutes.

4. Add the white wine to the skillet and cook until the liquid has evaporated, about 2 minutes.

5. Spread the mushroom mixture evenly over the pastry.

6. Sprinkle the grated Gruyere cheese over the mushrooms.

7. In a medium bowl, whisk together the eggs, heavy cream, and nutmeg. Pour the egg mixture over the cheese.

8. Bake the tart for 25 to 30 minutes, or until the filling is set and the pastry is golden brown.

9. Let the tart cool for 10 minutes before slicing.


Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 6.

Nutritional information:
Calories: 400
Fat: 32g
Saturated Fat: 16g
Cholesterol: 145mg
Sodium: 550mg
Carbohydrates: 17g
Fiber: 1g
Sugar: 1g
Protein: 13g

Substitutions for ingredients:
- Puff pastry can be substituted with pie crust.
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
- White wine can be substituted with chicken or vegetable broth.

Variations:
- Add caramelized onions to the mushroom mixture.
- Add cooked bacon or ham to the tart.
- Use different types of mushrooms, such as shiitake or oyster mushrooms.

Tips and tricks:
- Make sure to thaw the puff pastry according to package instructions before using.
- Use a fork to prick the bottom of the pastry before adding the mushroom mixture to prevent it from puffing up too much.
- Let the tart cool for 10 minutes before slicing to allow the filling to set.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the tart in a preheated 350°F oven for 10 to 15 minutes, or until heated through.

Presentation ideas:
Serve the tart on a platter with a sprinkle of chopped fresh parsley.

Garnishes:
Garnish with additional grated Gruyere cheese and chopped fresh parsley.

Pairings:
Serve the tart with a side salad or roasted vegetables.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with bacon
- Roasted carrots with honey and thyme

Troubleshooting advice:
- If the pastry is not cooked through, cover the tart with foil and continue baking until the filling is set and the pastry is golden brown.
- If the filling is too runny, increase the baking time by 5 to 10 minutes.

Food safety advice:
- Make sure to cook the mushrooms until the liquid has evaporated to prevent the tart from becoming too watery.
- Store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.

Food history:
Tartes are a traditional French dish that can be sweet or savory. The combination of mushrooms and Gruyere cheese is a classic French flavor pairing.

Flavor profiles:
The tart has a buttery and flaky pastry crust, a savory and earthy mushroom filling, and a creamy and nutty Gruyere cheese topping.

Serving suggestions:
Serve the tart as a main course for lunch or dinner, or as an appetizer for a party.

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Region: French

Taste: Savory, Earthy, Rich, Creamy, Nutty