I’ve made this Chanterelle and Gruyere Tart a few times in the past few weeks. It’s quick and easy, and uses ingredients I’ve had readily on hand in the pantry, and in the garden. It only takes a few minutes to put together, and is packed with autumnal flavor. If Chanterelles aren’t in season, you can substitute with any fresh, meaty mushroom, thinly sliced.
Chanterelle and Gruyere Tart
1 piece storebought puff pastry, thawed in the fridge
4 oz chevre, crumbled
6 oz gruyere, shredded
One heaping cup chanterelles, thinly sliced
Four pieces of curly kale, stems removed, and torn into one inch pieces
Extra virgin olive oil
Pink Himalayan salt
Cracked black pepper
1 egg whisked with 1 Tbsp heavy cream
1)Preheat the oven to 375 F. Roll out the pastry. Line a jelly roll pan with parchment paper and lay the pastry on top. Brush the edges of the pastry with egg wash mixture and fold over 1/2 inch. Press with a fork to seal and crimp the edges. Add more egg wash to the outside crimped edge. Return to the fridge to chill for 10-15 minutes if the pastry has warmed too much during this time.
2) Carefully spread the chevre across the bottom of the pastry. Sprinkle with half the shredded gruyere, the mushrooms, and the kale. Top with remaining gruyere. Drizzle with balsamic vinegar and olive oil, then sprinkle lightly with pink salt and liberally with cracked black pepper.
3) Bake at 375 for 15-18 minutes or until crust is browning. Place under the broiler for 2-3 minutes or until cheese is bubbling and turning golden. Remove from oven and immediately place on a wire cooling rack.
Cut into 16 pieces. Serve warm or at room temperature. Enjoy!