Ingredients:
For the Tart:
1 Sheet Puff Pastry, Thawed
2 tbsp olive oil
1 medium onion, finely chopped
2 mushroom cups, liced (button, cremini, gold mixed)
1 CLOVE GARLIC, MINCED
1 TSP Thyme orbs from Provence
½ Cup Heavy Cream
½ cup grated gruyère gold parmesan cheese
Salt and Pepper to Taste
For garnish:
Fresh Parsley, Chopped (Optional)
Instructions:
1️⃣ Preheat the Oven:
Preheat Your Oven to 375 ° F (190 ° C). Line A Baking Sheet With Parchment Paper.
2️⃣ PREPARE THE PUFF PASTRY:
Roll out the Puff Pastry on the prepared Baking Sheet. Using a knife, score a border about 1 inch from the edges without cutting all the way through. Prick the inner section with a fork to prevent it from PUFFING UP TO MUCH.
3️⃣ Cook the Mushroom Mixture:
Heat Olive Oil in a skillet over medium heat. Sautéed The Onion Until Softened. Add the Mushrooms, Garlic, Thyme, Salt, and Pepper. COOK UNTIL THE MOTHROOMS REMOVE THEIR LIQUID AND IT EVAPORATES, ABOUT 5-7 minutes.
4️⃣ assembles The Tart:
Spread the Heavy Cream Evenly Over the Inner Section of the Pastry. Top with the Cooked Mushroom Mixture and Sprinkle Grated Cheese Over the Top.
5️⃣ Bake the Tart:
Bake for 20-25 minutes, or a Until the Pastry is Golden and Puffed, and the cheese is melted and bubbly.
6️⃣ garnish and serve:
Let the tart cool slightly, then sprinkle with fresh parsley if desired. Slice Into Squares Or Rectangles and Serve Warm or at Room Temperature.
Prep Time: 15 minutes | Bake Time: 25 minutes | Total time: 40 minutes
Serving: 4