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⬇️ Recipe ⬇️ or PRINT: https://www.recipetineats.com/french-mushroom-tart/ Hi guys! Welcome back it’s Chef JB here! Today we’re making a mushroom tart or as we call it “Tarte fine aux Champignons” ☺️. Buttery puff pastry topped with melted Gruyère and sautéed mushrooms, baked until crisp and golden. It’s simple, it works, let me show you how to do it. Let’s go! - JB ---------- Mushroom Tart Serves 4 – 6 1 sheet butter puff pastry (25cm / 10″ square), barely thawed 1 tbsp extra virgin olive oil 2 tbsp (30g) unsalted butter 400g / 14oz Swiss brown mushrooms, sliced 1/2 tsp cooking salt / kosher salt (half it for table salt) 1/4 tsp black pepper 1 1/2 cups (150g) grated Gruyère cheese (or other good melting cheese) 2 tsp (10g) unsalted butter, melted TO FINISH: Fresh thyme leaves Salt flakes Truffle oil or good extra virgin olive oil (optional) 1. Preheat oven to 210°C / 410°F (190°C fan) with a tray inside. 2. Cook mushrooms in olive oil and butter with salt and pepper for 5 minutes until soft. Drain excess juices if needed. 3. Place pastry on baking paper, fold edges to form a 1cm / 0.4” border and brush with melted butter. 4. Top with Gruyère, then spread mushrooms evenly on top. 5. Transfer onto the hot tray and bake for 30 minutes until golden and crisp underneath. 6. Finish with thyme, salt flakes and a drizzle of truffle oil or olive oil. Slice and serve. #frenchmushroomtart #mushroomtart #mushroomrecipe #frenchcuisine #frenchchef #recipetineats #chefjb #frenchrecipe