Mushroom and Gruyère Tart

Instructions

1. Prepare the pastry
   Preheat the oven to 190°C (375°F). Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press into the pan, trim excess, and prick the bottom with a fork. Chill in the refrigerator for 15 minutes.
2. Blind bake the crust
   Line the chilled pastry with parchment paper and fill with baking weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Brush with egg wash and bake for another 5 minutes until lightly golden. Remove from oven and reduce temperature to 180°C (350°F).
3. Sauté the mushrooms
   Heat olive oil in a large skillet over medium heat. Add shallots and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Increase heat to medium-high, add mushrooms, thyme, and rosemary. Cook until mushrooms release their liquid and it evaporates, about 8-10 minutes. Add white wine and cook until evaporated. Season with salt and pepper, then remove from heat and let cool slightly.
4. Prepare the filling
   In a bowl, whisk together the heavy cream and eggs. Stir in half of the grated Gruyère cheese. Season with salt and pepper.
5. Assemble the tart
   Spread the sautéed mushroom mixture evenly over the par-baked crust. Pour the cream and egg mixture over the mushrooms. Sprinkle the remaining Gruyère cheese on top.
6. Bake the tart
   Bake in the preheated oven for 25-30 minutes, until the filling is set and the top is golden brown. If the edges start to brown too quickly, cover them with foil.
7. Rest and serve
   Allow the tart to cool for at least 10 minutes before removing from the pan. Serve warm or at room temperature, garnished with additional fresh thyme if desired.