Preparation
- Put a baking tray in the oven and preheat to 210 °C (conventional).
- Heat the olive oil and butter in a large frying pan over medium-high heat and fry the mushrooms with salt and pepper for about 5 minutes, until soft and almost no liquid is left in the pan; tip into a sieve and drain.
- Mix the garlic and parsley into the mushrooms.
- Lay the puff pastry on baking paper, fold a 1 cm border inwards all the way round and brush with beaten egg.
- Scatter the Gruyère evenly over the pastry and spread the mushrooms on top.
- Slide the paper with the tart onto the hot tray and bake for about 30 minutes, until the edge and base are golden brown and crisp.
- Sprinkle with thyme and flaky salt, drizzle with truffle oil or olive oil if you like, and cut into pieces while hot.
Drink with it
Red wine · excellent match
Pinot Noir, lightly chilled (about 16 °C)
Forest-floor and berry notes mirror the earthy mushrooms, and the soft tannins do not overpower butter and cheese.
Which wine pairs with food? A simple approach to choosingWhite wine · excellent match
Chardonnay, Burgundian or with light oak
The buttery texture mirrors puff pastry and Gruyère, and the acidity keeps the tart fresh.
Sparkling wine · good match
Crémant brut
Bubbles and acidity refresh the palate after a rich bite of cheese and pastry.
Sparkling wine, Champagne, and Prosecco: what's the difference?Pale lager · good match
Kellerbier or Zwickel
Bready malt notes mirror the baked puff pastry, and the carbonation clears butter and Gruyère from the palate.
Pils or Helles: What's the Difference?