Mushroom, leek, and Gruyère puff tart
Units
Temperature
Servings
Ingredients
- 450 g mixed mushrooms, sliced rounded
- 250 g leeks, sliced rounded
- 30 g butter rounded
- 15 ml olive oil rounded
- 8 g fresh thyme rounded
- 3 g fine salt rounded
- 1 g black pepper rounded
- 20 g Dijon mustard rounded
- 320 g all-butter puff pastry rounded
- 160 g Gruyère, grated rounded
- 1 egg, beaten rounded
Method
Method
- Brown mushrooms in batches in butter and oil over high heat. Add leeks and thyme; cook until tender and completely dry. Season and cool.
- Heat the oven to 200°C. Lay pastry on a lined tray, score a 2 cm border, and dock the centre.
- Brush the border with egg and the centre with mustard. Add half the Gruyère, the cold mushroom mixture, then remaining cheese.
- Bake for 25 to 30 minutes until the base is crisp and the border deeply browned.
- Rest 10 minutes on a rack before slicing.
Notes
- Crowded mushrooms steam and soak the base; brown them in batches.
- If the pastry centre balloons, press it down once after 10 minutes while leaving the border untouched.
- Gruyère AOP is made with animal rennet, so this is not a vegetarian tart as written. A vegetarian Alpine cheese, or an Emmentaler set with microbial rennet, does the same job and makes it one.