Prep Time: 15 mins | Cook Time: 25 mins | Serving Size: 6
Earthy, buttery, and oh-so satisfying! This tart is the kind of dish that disappears fast. Golden puff pastry forms the perfect base for caramelized mushrooms, fragrant thyme, and melted Gruyère. A touch of crème fraîche adds creaminess and tang. Slice it into squares for an easy appetizer or pair it with a salad for a light meal. Enjoy with a glass of Etude Carneros Pinot, where the wine’s silky texture and forest floor notes meet the mushrooms in perfect harmony.
Instructions:
- 1 sheet puff pastry (thawed)
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 12 oz mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 tbsp fresh thyme leaves
- ½ cup crème fraîche
- ½ cup Gruyère cheese, shredded
- Salt & pepper to taste
Directions:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a pan and sauté shallot until softened. Add mushrooms and cook until golden. Stir in thyme; season with salt and pepper.
- Roll out puff pastry on a parchment-lined baking sheet. Spread crème fraîche evenly, scatter with Gruyère, and top with the mushroom mixture.
- Bake for 20–25 minutes, until pastry is puffed and golden.
- Slice into squares or wedges and serve warm.
