Heat oven to 375; put baking sheet in oven to heat it up

 

Ingredients:

• 2 tablespoons olive oil

• 2 whole cloves garlic, smashed

• 16 ounces mushrooms (cremini, shitake, chanterelles, etc.), sliced

• 2 tablespoons fresh thyme (or 2 teaspoons dried)

• 1 tablespoon fresh rosemary, finely chopped

• 1 tablespoon balsamic vinegar

• ½ teaspoon salt

• ¼ teaspoon black pepper (or more to taste)

• 1 ½ cups shredded gruyere cheese

• 1 sheet of all butter puff pastry

• 1 egg, slightly beaten

 

Instructions:

1. Heat oil in large saute pan on medium heat

2. Add whole, smashed garlic cloves and cook slowly until light brown and soft

3. Remove garlic from oil and save

4. Add sliced mushrooms, salt, pepper and herbs to oils

5. Cover and cook over medium heat until mushrooms release juices.

6. Remove cover and saute until liquid evaporates and mushroom are slightly brown

7. Take off heat and add balsamic vinegar

8. Optional: finely chop garlic and add to mushroom mixture

 

Assemble tart:

1. Remove puff pastry from box but leave it on the parchment

2. Score around edges of the pastry to create a crust (about 1”). Do not cut all the way through the dough. 

3. Dock the middle of the dough with a fork

4. Remove hot baking sheet from oven and transfer dough (with parchment) to sheet

5. Spread grated cheese in even layer

6. Add mushrooms (make sure you do NOT add accumulated juices)

7. Brush edge with slightly beaten egg

 

Baking Instructions:

1. Put baking sheet on a lower rack for first 10 minutes

2. Move to higher rack for remaining 10-12 minutes

3. Cool on a wire rack

4. When cool enough to handle, remove the tart from the baking sheet and peel off parchment so the bottom does not get soggy.