Mushroom, Zucchini, Gruyere Tartlet

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Total Time
45mins
Prep
15 mins
Cook
30 mins

Fast as lightning appetizer. Adapted from a Good Food recipe for Wild Mushroom Tartlets; Serves 8

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Ingredients

Nutrition

Directions

  1. Heat up the oven to 200°C.
  2. Saute onion in in 3/4 of the butter until soft and slightly translucent in a big saucepan.
  3. Add mushrooms, rosemary and salt to taste and cook over high heat for 5 minutes, then add the wine and cook for another 5 minutes or so until liquid is absorbed. (If necessary drain the remaining liquid into the sink).
  4. Rinse the saucepan wall and use the remaining butter to saute the zucchini slices over high heat for 1-2 minutes on each side.
  5. When the oven has warmed up to the desired temperature, put the puff pastry on a baking sheet and brush a 1 cm edge with beaten egg.
  6. Bake blind for 5-8 minutes or until the edges have started to puff up slightly.
  7. Take out of the oven, let cool for a bit and line with alternative slices of gruyere cheese (like a pedestrian crossing pattern).
  8. Spoon the mushrooms on top evenly. Add the zucchini slices on top.
  9. Bake in the preheated oven for 15-20 more minutes until edges are puffed up and golden.
  10. Right before taking out of the oven sprinkle a little bit of parmesan or leftover gruyere on top. (optional).
  11. Enjoy warm with a side of fresh salad.
Most Helpful

5 5

Great recipe, wonderful outcome. It's really easy and doesn't take much of your time. I'm sure it would work just as good with some blue cheese - will get back to you on that one ;)
It was delicious and I recommend it wholeheartedly