Crispy Thin Mushroom and Gouda Tart (Print version)
A crisp puff pastry tart with sauteed mushrooms, melted gouda, garlic, thyme, and a golden egg-washed edge.
# Ingredients:
For the tart
01 -
1 sheet puff pastry, about 10 by 15 inches (250 g), thawed but cold
02 -
4 oz (115 g) gouda cheese, grated
03 -
8 oz (225 g) cremini mushrooms, thinly sliced
04 -
1 small shallot, thinly sliced
05 -
1 tablespoon olive oil
06 -
1 garlic clove, minced
07 -
1 teaspoon fresh thyme leaves
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For finishing
10 -
1 egg yolk mixed with 1 teaspoon water
11 -
1 tablespoon chopped fresh parsley
12 -
Flaky salt, optional
# Instructions:
01 -
Preheat the oven to 400 F. Place a rimmed baking sheet in the oven while it heats so the pastry gets strong bottom heat.
02 -
Heat olive oil in a wide skillet over medium-high heat. Add mushrooms and shallot, then cook for 8-10 minutes until browned and the pan looks dry.
03 -
Stir in garlic, thyme, salt, and pepper. Cook for 1 minute, then remove from the heat and let the filling cool for 5 minutes.
04 -
Unroll the puff pastry on parchment paper. Score a 3/4-inch border around the edge without cutting through, then prick the center all over with a fork.
05 -
Spread the grated gouda inside the border. Spoon the mushroom mixture evenly over the cheese, keeping the raised edge clear.
06 -
Brush the border with the egg wash. Slide the parchment onto the hot baking sheet and bake for 20-24 minutes until the pastry is puffed, deeply golden, and crisp underneath.
07 -
Let the tart rest for 5 minutes. Sprinkle with parsley and flaky salt if using, then slice and serve warm.
# Good to know:
01 -
Best served warm, 5-15 minutes after baking.
02 -
Cook the mushroom filling until dry to keep the pastry crisp.
03 -
Cut into 4 servings for a light meal or 12 small squares for appetizers.