JB's Mushroom Tart

Name: JB's Mushroom Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 square sheet butter puff pastry ((25cm / 10″ square), barely thawed (Note 1)); 1 tbsp extra virgin olive oil; 2 tbsp (30g) unsalted butter; 400g / 14oz Swiss brown mushrooms (, sliced 0.5cm (Note 3)); 1/2 tsp cooking salt / kosher salt (, use half for table salt); 1/4 tsp black pepper; 1 1/2 cups (tightly packed) Gruyère cheese (, grated (Note 2)); 2 tsp (10g) unsalted butter (, melted (for brushing)); 1 1/2 tsp fresh thyme leaves; 1 pinch sea salt flakes; truffle oil or good extra virgin olive oil (, to drizzle (optional) (Note 4))

Prep 20 min Cook 30 min Serves 4 Source

Ingredients

1 square sheet butter puff pastry ((25cm / 10″ square), barely thawed (Note 1))
1 tbsp extra virgin olive oil
2 tbsp (30g) unsalted butter
400g / 14oz Swiss brown mushrooms (, sliced 0.5cm (Note 3))
1/2 tsp cooking salt / kosher salt (, use half for table salt)
1/4 tsp black pepper
1 1/2 cups (tightly packed) Gruyère cheese (, grated (Note 2))
2 tsp (10g) unsalted butter (, melted (for brushing))
1 1/2 tsp fresh thyme leaves
1 pinch sea salt flakes
truffle oil or good extra virgin olive oil (, to drizzle (optional) (Note 4))

Steps

1
Sauté mushrooms 5 minutes. Place puff pastry on baking paper, fold a 1 cm / 0.4" border, brush edges with butter, top with Gruyère and mushrooms. Bake on the preheated tray for 30 minutes. Finish with fresh thyme, salt flakes and truffle oil.
2
Hot tray - Place a baking tray in the oven. Turn the oven on and preheat to 210°C / 410°F (190°C fan).
3
Cook the mushrooms - Heat the olive oil and butter in a frying pan over medium-high heat. Add mushrooms, salt and pepper. Cook for 5 minutes, stirring regularly, until soft. Transfer mushrooms to a colander over a bowl to drain in case of excess liquid.
4
Prepare the base - Place a sheet of baking paper / parchment paper on the bench. Put the puff pastry on top. Fold the edges inwards to create a 1 cm / 0.4″ border and brush them with melted butter.
5
Assemble - Spread the grated Gruyère evenly over the pastry. Top with the mushrooms, spreading them evenly too.
6
Bake - Lift the baking paper and tart onto the hot tray in the oven. Bake for 30 minutes, until the pastry is golden and crisp (sides and underneath).
7
Finish and serve - Sprinkle with fresh thyme leaves and salt flakes. Drizzle with truffle oil or a good virgin olive oil (optional but highly recommended). Cut and serve hot.