By Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
This tart makes a delicious starter or even a light lunch served with a fresh green salad and some tomatoes. Mixed mushrooms give the tart a more sophisticated look but you can just as easily use any type of mushroom you have available.
Mushroom and Gruyere tart
- 1 sheet ready rolled puff pastry
- 400g mixed mushrooms
- 2 tbsp butter, melted
- 2 cloves garlic, finely chopped
- 2 sprigs rosemary
- Handful sage
- 3 sprigs thyme
- ¼ red chilli, chopped
- Salt and pepper
- 100g Gruyere
- 1 egg
- Fresh parsley, finely chopped
- Pre-heat the oven to 200C.
- Chop or tear the mushrooms into bite-sized pieces and arrange in a roasting tray. Some of them may overlap but try and keep them to almost a single layer.
- Cook in the oven for 10-15 mins.
- Remove from the oven and discard any juices released by the mushrooms.
- Mix together the melted butter, rosemary, sage, thyme, chilli, salt and pepper and pour over the mushrooms.
- Mix well so that all of the mushrooms are coated.
- Return to the oven for another 10 – 15 mins.
- Remove from the oven and allow the mushrooms to cool a little.
- Divide the pastry into two and place on a baking sheet lined with baking paper.
- Create a border all the way around by lightly running a knife 2cm from the edge. Prick the inside of the tart all over with a fork.
- Place the cooled mushroom mix onto the pastry and top with pieces of Gruyere cheese.
- Brush the border of the tart with the lightly beaten egg.
- Bake in the oven for 25 mins until the edges are golden.
- Remove from the oven and sprinkle with finely chopped parsley and serve.