Wild Mushroom Tart
This impressive tart is a cinch to make. Sautéed mushrooms are scattered over creamy custard and melted Gruyère, and a quality store-bought puff pastry simplifies assembly without sacrificing flaky, buttery goodness.
- 1 14- ounce sheet frozen puff pastry thawed
- 1 ½ cups heavy cream
- 3 cloves garlic lightly crushed
- 2 bay leaves
- ½ teaspoon kosher salt plus more to taste
- 1 tablespoon olive oil
- 1 pound mixed wild mushrooms cleaned and trimmed (try chanterelle, oyster, shiitake, or porcini mushrooms—if large, halve or quarter)
- 1 tablespoon fresh thyme leaves
- Ground black pepper to taste
- 1 egg plus 1 additional yolk
- 1 ½ cups grated Gruyère
- Heat oven to 375°F. On a lightly floured surface, roll puff pastry into a 10-inch-by-14-inch rectangle. Transfer to a baking sheet. The pastry should extend up the sheet’s rim slightly to create an outer crust; press it into place. Place foil over the pastry; cover with dried beans, rice, or pie weights (to weigh dough down); and place in oven. Bake 20 minutes, then remove weights and foil and bake until golden and puffy, about 5 minutes. Let cool.
- Heat cream, garlic, bay leaves, and salt in a small saucepan over medium heat until gently simmering, 3 to 5 minutes. Reduce heat, and simmer gently for 5 more minutes. Remove from heat and cool.
- Meanwhile, heat oil over medium-high heat. Sear mushrooms in batches, stirring occasionally, until tender and golden brown, 5 to 7 minutes. Toss with thyme leaves, and season with salt and pepper.
- Whisk egg and additional yolk into cooled cream mixture. Scatter Gruyère evenly over the parbaked pastry. Pour cream mixture over cheese, then scatter mushrooms decoratively on top.
- Bake until filling is set, about 15 minutes. Cool slightly before serving.