Ancient Forest Mushroom & Wild Herb Tart
Delve into the mysterious depths of an ancient forest with this savory tart, featuring earthy wild mushrooms and aromatic fresh herbs baked into a flaky, buttery crust. This sophisticated dish captures the essence of hidden groves and secret clearings, a true culinary adventure for dinner.
Directions
- 1
Preheat oven to 400°F (200°C). Lightly flour a baking sheet.
- 2
On a lightly floured surface, unroll the thawed puff pastry. Trim to a 10x10 inch square, if necessary. Transfer to the prepared baking sheet.
- 3
Score a 1-inch border around the edge of the pastry with a sharp knife, being careful not to cut all the way through. Prick the inner area all over with a fork.
- 4
In a large skillet, heat the olive oil and butter over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until deeply browned and their liquid has evaporated, about 8-10 minutes.
- 5
Add the minced shallot and garlic to the skillet and cook for another 2 minutes until fragrant.
- 6
Stir in the chopped parsley and thyme. Season with salt and pepper to taste. Remove from heat.
- 7
In a small bowl, whisk together the heavy cream and beaten egg.
- 8
Sprinkle half of the Gruyere cheese over the inner section of the puff pastry.
- 9
Evenly spread the mushroom mixture over the cheese, leaving the 1-inch border clear.
- 10
Pour the cream and egg mixture over the mushrooms, then sprinkle with the remaining Gruyere cheese.
- 11
Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is set and bubbly.
- 12
Remove the tart from the oven and let it cool for 5-10 minutes before slicing and serving. Serve warm.