Mushrooms & potatoes are topped with creamy, nutty imported Gruyère cheese and baked into a buttery, flaky puff pastry. This tart is so easy, make it for the holidays or for breakfast and brunch all year.
Course Appetizer, Breakfast, Main Course, Side Dish
1package prepared puff pastry
Flour for dusting
12ozfresh wild mushroomsslliced
Extra virgin olive oil
Milk to brush crust
6ozImported Gruyere cheeseshredded
4medium Yukon gold potatoessliced thin
Salt & pepper
Preheat over to 400°F. Unfold the pastry onto a lightly floured surface and roll into a rectangle. With a sharp paring knife, score a border 1 inch in from the edge, all the way around. Transfer to a sheet pan and chill in the refrigerator for approximately 15 minutes.
In a large cast iron skillet, heat a tsp of olive oil, cook the mushrooms until slightly brown. Remove from the pan and set aside.
Brush the border of tart dough with milk.
Sprinkle 4oz of Gruyère in an even layer onto the pastry, inside the border. Shingle the potato slices over dough, layer roasted mushrooms over potatoes. Sprinkle thyme leaves, season with salt & pepper and drizzle with oil.
Bake the tart on the sheet pan until the pastry is golden, border is puffed and the cheese is melted, 25 to 30 minutes. Sprinkle remaining 2oz Gruyere, put back in over to melt. Cool slightly before serving.
Keyword brunch recipes, cheese tart, vegetarian recipe, veggie tart