Mushroom, Zucchini, Gruyere Tartlet

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READY IN: 45mins
SERVES: 6-8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat up the oven to 200°C.
  • Saute onion in in 3/4 of the butter until soft and slightly translucent in a big saucepan.
  • 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).
  • Rinse the saucepan wall and use the remaining butter to saute the zucchini slices over high heat for 1-2 minutes on each side.
  • 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.
  • Bake blind for 5-8 minutes or until the edges have started to puff up slightly.
  • Take out of the oven, let cool for a bit and line with alternative slices of gruyere cheese (like a pedestrian crossing pattern).
  • Spoon the mushrooms on top evenly. Add the zucchini slices on top.
  • Bake in the preheated oven for 15-20 more minutes until edges are puffed up and golden.
  • Right before taking out of the oven sprinkle a little bit of parmesan or leftover gruyere on top. (optional).
  • Enjoy warm with a side of fresh salad.
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