Simple Mushroom and Gruyere Tarts
Flaky mushroom and gruyere tarts make a delicious side dish that will easily serve 8. Or quarter the tarts and serve as crowd-pleasing appetizer. Top with a simple arugula salad.
  • 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
  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  2. Cut each sheet of pastry dough into 4 squares. Place the squares on the baking sheets. Using a fork, prick the dough.
  3. 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.
  4. 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.
  5. Bake the tarts until golden brown, about 25 minutes.
Recipe by The Turquoise Table at