Tarte aux Champignons

Ingredients

• 1/2 sheet (about 200g) All-butter puff pastry or pie dough
• 300 g Mixed mushrooms (cremini, shiitake, oyster)
• 100 g Crème fraîche
• 70 g Gruyère cheese, grated
• 1 Shallot, finely diced
• 1 Garlic clove, minced
• 1 tbsp Unsalted butter
• 1 tbsp Olive oil
• 1 tsp Fresh thyme leaves(optional)
• 1 tsp Dijon mustard(optional)
• to taste Salt and black pepper
• 1 Egg, beaten (for egg wash)

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Roll out the pastry on a lined baking sheet and prick all over with a fork, leaving a 2cm border. Brush the border with beaten egg and chill while you prepare the filling.

2. 2

   Heat the butter and olive oil in a large skillet over medium-high heat. Add the shallot and cook 2 minutes, then add the mushrooms and garlic. Sauté 6-8 minutes until the mushrooms are golden and their liquid has evaporated. Stir in the thyme, salt, and pepper.

3. 3

   Spread the Dijon mustard thinly over the pastry base, then dollop and spread the crème fraîche within the border. Scatter half the Gruyère over top.

4. 4

   Pile the mushroom mixture evenly over the tart, then sprinkle with the remaining Gruyère.

5. 5

   Bake for 20-25 minutes until the pastry is puffed and deep golden and the cheese is bubbling. Rest 5 minutes, slice, and serve warm.