Mushroom, Zucchini, Gruyere Tartlet

• For the Filling
• cremini mushrooms, sliced↗500 g
• butter↗1 tablespoon
• big onion↗1
• rosemary↗1 tablespoon
• dry white wine↗1 tablespoon
• salt↗1 teaspoon
• pepper↗1 teaspoon
• small zucchini, sliced1
• gruyere cheese, thinly sliced↗150 -250 g
• For the dough
• sheet puff pastry, thawed↗1 sheet
• egg, beaten↗1

Step-by-step instructions

1. 1

   Heat up the oven to 200°C.

2. 2

   Saute onion in in 3/4 of the butter until soft and slightly translucent in a big saucepan.

3. 3

   Add mushrooms, rosemary and salt to taste and cook over high heat for 5 minutes, then add the wine and cook for another 5 minutes or so until liquid is absorbed. (If necessary drain the remaining liquid into the sink).

4. 4

   Rinse the saucepan wall and use the remaining butter to saute the zucchini slices over high heat for 1-2 minutes on each side.

5. 5

   When the oven has warmed up to the desired temperature, put the puff pastry on a baking sheet and brush a 1 cm edge with beaten egg.

6. 6

   Bake blind for 5-8 minutes or until the edges have started to puff up slightly.

7. 7

   Take out of the oven, let cool for a bit and line with alternative slices of gruyere cheese (like a pedestrian crossing pattern).

8. 8

   Spoon the mushrooms on top evenly. Add the zucchini slices on top.

9. 9

   Bake in the preheated oven for 15-20 more minutes until edges are puffed up and golden.

10. 10

    Right before taking out of the oven sprinkle a little bit of parmesan or leftover gruyere on top. (optional).

11. 11

    Enjoy warm with a side of fresh salad.