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Mushroom and Gouda Puff Pastry Tart: An Irresistible Delight

Mushroom and Gouda Puff Pastry Tart
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A golden, flaky puff pastry tart topped with buttery caramelized mushrooms, nutty Gouda cheese, and fresh thyme. Impressive enough for entertaining but simple enough for weeknights.

Ingredients

Scale
  • 1 sheet frozen puff pastry (thawed)
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb mixed mushrooms (cremini, shiitake, oyster), sliced
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 tbsp fresh thyme leaves
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 cup shredded smoked Gouda (or regular Gouda)
  • ½ cup grated Parmesan
  • 1 egg (for egg wash)
  • Salt and black pepper to taste
  • Optional garnish: Microgreens or extra thyme

Instructions

  1. Prep Pastry: Preheat oven to 400°F (200°C). Unfold pastry on parchment-lined baking sheet. Score a ½-inch border (don’t cut through). Prick center with fork. Bake 10 mins until puffed.
  2. Cook Mushrooms: Heat butter and oil over medium-high. Sauté shallots 2 mins. Add mushrooms, cook 8-10 mins until caramelized. Stir in garlic, thyme, vinegar, mustard, salt, and pepper. Cool slightly.
  3. Assemble: Press down center of pre-baked pastry. Spread mustard over base. Sprinkle with ½ cup Gouda, then mushroom mixture. Top with remaining cheeses.
  4. Bake: Brush edges with egg wash. Bake 15-18 mins until golden and bubbly. Garnish and slice.

Notes

  • Make Ahead: Mushrooms can be cooked 2 days ahead. Store pastry and filling separately.
  • Variations: Add crispy pancetta or swap Gruyère for Gouda. For vegetarian, ensure puff pastry is made with butter.
  • Serving: Pair with arugula salad dressed with lemon vinaigrette.
  • Storage: Best fresh but keeps 2 days in fridge (reheat in oven).

Nutrition

Find it online: https://us.recipesfood.org/mushroom-and-gouda-puff-pastry-tart/

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