Ingredients
- 1 sheet puff pastry thawed
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 1 pound mixed mushrooms sliced
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Gruyère cheese shredded
- 1 egg beaten, for egg wash
Instructions
- Preheat oven to 400°F.
- On a lightly floured surface, roll out the puff pastry to fit a tart pan. Place it in the pan, trim the edges, and prick the bottom with a fork.
- Heat olive oil in a skillet over medium heat. Add the onions and garlic. Cook until softened. Add the mushrooms, thyme, salt, and pepper. Cook until the mushrooms are soft and browned. Adjust the seasonings to taste, if needed.
- Spread the mushroom mixture evenly over the prepared pastry. Sprinkle with Gruyère cheese. Brush the edges of the pastry with beaten egg.
- Bake in the preheated oven for 20-25 minutes or until golden and puffed.
- Allow tart to cool slightly before slicing. Serve warm.