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Chanterelle and Gruyère Tart
Author: Jackie
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 large egg yolk , beaten to blend with 1 teaspoon water (for glaze)
  • 2 tablespoons unsalted butter
  • 3 garlic cloves , minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons flour
  • ¾ cup half and half
  • 1 tablespoon butter
  • ¼ cup thinly sliced shallots
  • 1 ½ pounds fresh chanterelle mushrooms
  • ½ cup fresh arugula (optional)
  • ½ cup shredded Gruyère cheese
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.
  2. Lay out the puff pastry sheet, poke with a fork a few times, and baste with egg yolk.
  3. Par-bake the puff pastry for 5 minutes.
  4. In a medium sized frying pan set on medium high heat, melt the butter. Add shallots and mushrooms and fry until the mushrooms have released the excess water (about 5 minutes). Drain and set aside.
  5. To make the béchamel sauce, sauté garlic in a pan with the butter, until soft (about 3 minutes), on medium heat.
  6. Add flour, salt and pepper, and thyme leaves, and whisk together until flour has absorbed the butter.
  7. Slowly add the half and half until while continuously whisking, until mixture has thickened and will coat the back of a spoon.
  8. Once done remove from heat.
  9. Spread béchamel sauce over puff pastry. Spoon chanterelles and shallots over the béchamel sauce and sprinkle with fresh arugula and Gruyère cheese.
  10. Bake tart for an additional 15 minutes or until the edges of the pastry is golden and puffy and the cheese has melted.
  11. Serve warm or room temperature.