A savoury puff pastry tart made with rich gruyère sauce and either cherry tomatoes or a mushroom trio with thyme, garlic and black pepper. It’s easy to put together and makes for a beautiful holiday party appetizer. —cristina.ro
slightly warm milk
clove of garlic
chopped curly parsley
In This Recipe
Preheat oven to 350F/175C
Cut mushrooms into small pieces. Heat 1 tbsp butter in a pan over medium heat until the butter starts to froth (i.e. the water content begins evaporating) and then add the mushrooms. Sprinkle with the salt and then sauté until they’ve reduced and liquid has evaporated (about 7 minutes.) Add the garlic (minced or crushed), black pepper, thyme and another 1/2 tbsp butter then cook 1-2 more minutes and remove from heat.
Heat 1.5 tbsp butter in a saucepan and add 1/2 tbsp flour when sizzling. Mix and add 3/4 cup of milk and then whisk slowly until thick enough to stick to the back of a spoon. Add gruyere and stir until melted. Set aside.
Put puff pastry on a floured surface and roll it out evenly to make it a little bigger and flatter. Use a circle pastry cutter to cut out pastry rounds and then move them to a parchment paper covered baking sheet.
Press an indentation into the center of each round and then use a fork and puncture a circle around the area to let steam escape. Quickly whisk the egg with about a tsp of water until it’s smooth and use a basting brush to brush the egg wash over each pastry round, concentrating especially on the edges.
Add about 1 tsp of the cheese sauce and a spoonful of the mushroom mix or otherwise sliced or whole cherry tomatoes to each round.
Bake at 350F/175C for 20-25 minutes or until puffed up and golden. Sprinkle with a bit of chopped curly parsley before serving.