Heavenly Mushroom Gruyere Tartlet

Pastry: warm, crisp, flaky, tender, buttery…a phenomenal way to brighten a dreary day like today.

It’s always fun to take a trip to another country in the kitchen. Today’s trip: France. Savory French pastries remind me of taking morning strolls in the streets of Paris. Passing by the wafting aroma of freshly baked dough from a local café would wake up my senses in the most tantalizing way possible.

A favorite savory pastry cups a bed of earthy mushrooms and melted gruyere cheese. Perfumed by fresh herbs, the contrasts of earthy, buttery, salty, and nutty – it’s simply one of the best things you’ll ever put in your mouth.

 

Serves: 4 people

The Ingredients

1 package frozen butter puff pastry (I like Dufour Puff Pastry!)

1 ounce dried porcini mushrooms

2 cups gruyere cheese, grated

1 medium yellow onion, finely chopped

Package cremini mushrooms, stems removed and caps sliced

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon soy sauce

4 tablespoons Madeira or white wine

½ teaspoon dried thyme

Fresh Italian parsley to garnish

 

The Steps

Thaw puff pastry according to directions on package. Preheat oven to 375 degrees.

Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.

Sauté onion over medium/low heat in 2 tablespoons olive oil until just softened, about 5 minutes. Add cremini mushrooms, butter, soy sauce, wine, dried thyme, and reserved porcini mushrooms. Cook, uncovered, over medium heat until liquid has evaporated. Remove from heat and set aside.

Using 4 ¼ inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score ¼ inch edge of each round with sharp knife.

Top each round with approximately 1/3 cup mushroom mixture, being careful to leave ¼ inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.

Bake for 25 minutes until puff pastry is golden brown. Serve immediately.

 

The Steps with Pictures

Thaw puff pastry according to directions on package. Preheat oven to 375 degrees.

Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.

Sauté onion over medium/low heat in 2 tablespoons olive oil until just softened, about 5 minutes. Add cremini mushrooms, butter, soy sauce, wine, dried thyme, and reserved porcini mushrooms. Cook, uncovered, over medium heat until liquid has evaporated. Remove from heat and set aside.

Using 4 ¼ inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score ¼ inch edge of each round with sharp knife.

Top each round with approximately 1/3 cup mushroom mixture, being careful to leave ¼ inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.

Bake for 25 minutes until puff pastry is golden brown. Serve immediately.

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