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Mushroom and Gruyère Tart
Elegant French-style open tart with caramelised mushrooms, Gruyère and fresh thyme. Frying the mushrooms until every bit of liquid has evaporated stops the finished tart turning watery underneath.
Ingredients
Instructions
Blind bake pastry shell at 190°C for 12 minutes. Cool.
Fry mushrooms in butter with garlic until all liquid evaporates, about 10 minutes.
Scatter mushrooms in shell. Add Gruyère.
Whisk eggs, crème fraîche and thyme. Season.
Pour custard over.
Bake at 180°C for 25 minutes until just set.
Serve warm or at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
