Two things I love — simple and yummy. These tarts are easy-peasy to make, serve an army, and re-heat well for leftovers. Mostly importantly? My people love them.
I feel like I’m always looking for a new, but doable recipe, to make when people come over. If I had a dime for every Google and Pinterest search I’ve made for #recipes I’d be a gazillionaire. This one was actually inspired by my friend, Lynn, and a recipe for an Asparagus Tart she shared with me years ago. It’s basically the same recipe, but I was hankering for mushrooms instead of asparagus. So, there you have it.
The recipe is super versatile. You can serve the tarts as a side dish topped with a simple arugula salad. Mushroom & Gruyere Tarts would be delicious with grilled steak. Or quarter the tarts and serve them as ‘tizers for your next gathering. A fun and easy way to serve the tarts is on an old bread board.
Speaking of bread boards. . . my neighbor Mandy bought several for me at Round Top a while back. They were inexpensive, oversized and new-ish, but looked weathered enough and certainly rustic. We were quite smitten with them. Needless to say, in our enthusiasm, we went a tad overboard with the rustic bread board purchases. If one is good, four is great, right?
Then, Joanna Gaines started selling similar ones at Magnolia Market, only she calls them Farmhouse Serving Planks. Because she’s a rockstar and a genius. BOOM… the whole world went nuts for bread boards. This year at Round Top? Mandy reported from the field that sadly there were no bread boards to be found. Despite the fact that the market vendor more than doubled the price, the coveted bread-boards-turned -farmhouse-serving-planks were snatched up and gone. Somebody’s sitting in high cotton, laughing at the dumb luck of riding the farmhouse serving plank wave.
I have no idea why I’m telling you this story, except to say, if you have a bread board use it. And, we really need to send Joanna a Turquoise Table.
- 1 package of Puff Pastry (two sheets), thawed
- 4 tablespoons olive oil
- 2 shallots, chopped
- 2 (10 oz) packages of assorted mushrooms (cremini, shiitake, oyster) sliced
- ¼ - ½ cup white wine
- 8 oz Gruyere cheese, grated (about 2 cups)
- sea salt & pepper
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Cut each sheet of pastry dough into 4 squares. Place the squares on the baking sheets. Using a fork, prick the dough.
- Heat the olive oil in a large saute pan. Add the mushrooms and shallots. Season with salt & pepper. Cook, stirring occasionally, until the mushrooms are softened. About 5 minutes. Add the wine and stir until liquid is evaporated. About 2-3 minutes.
- Sprinkle each of the pastry squares with half of the gruyere, leaving a ½-inch border. Top each square with mushrooms and remaining cheese. Brush the edges with olive oil.
- Bake the tarts until golden brown, about 25 minutes.