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Savory Mushroom & Gruyere Breakfast Tart

Savory Mushroom & Gruyere Breakfast Tart

Breakfast
Prep Time
25min
Cook Time
45min
Servings
4
Calories
485
Chef's Note

For the best texture, make sure to cook the mushrooms until all their moisture has evaporated - this prevents a soggy tart bottom. If you can't find Gruyere, a good quality Swiss cheese makes an excellent substitute. This tart can be prepared the night before up to the baking step, then refrigerated and baked fresh in the morning.

Tags
breakfast
mushroom
eggs
cheese
tart
savory
vegetarian
brunch
intermediate
baked
Ingredients

  • 1 sheet (about 320g) puff pastry sheet

  • 2 cups mixed mushrooms (cremini, shiitake, oyster)

  • 2 medium shallots

  • 2 cloves garlic

  • 1 tablespoon fresh thyme

  • 1 cup Gruyere cheese

  • 4 large eggs

  • 1/3 cup heavy cream

  • 1 tablespoon Dijon mustard

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1 cup baby spinach

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon nutmeg

  • 1 cup cherry tomatoes

  • 2 tablespoons fresh chives

Instructions
  • 1

    Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  • 2

    Thaw the puff pastry according to package instructions (typically 30-40 minutes at room temperature).

  • 3

    Clean and slice 2 cups of mixed mushrooms. Finely dice 2 medium shallots and mince 2 cloves of garlic.

  • 4

    Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shallots and cook for 3 minutes until softened.

  • 5

    Add the minced garlic and cook for 30 seconds until fragrant.

  • 6

    Add the sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.

  • 7

    Add 1 tablespoon of fresh thyme leaves and 1 cup of baby spinach. Cook for 1-2 minutes until the spinach wilts. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

  • 8

    Remove the mushroom mixture from heat and let cool for 5 minutes.

  • 9

    Roll out the puff pastry on a floured surface to a 10x14 inch rectangle. Transfer to the prepared baking sheet.

  • 10

    Using a knife, score a 1-inch border around the edge of the pastry (don't cut all the way through). Prick the inner rectangle with a fork several times.

  • 11

    Spread 1 tablespoon of Dijon mustard evenly over the inner rectangle of the pastry.

  • 12

    In a bowl, whisk together 2 eggs, 1/3 cup heavy cream, 1/8 teaspoon nutmeg, and remaining 1/4 teaspoon salt. Set aside.

  • 13

    Sprinkle 1/2 cup of grated Gruyere cheese over the mustard layer. Spread the cooled mushroom mixture evenly on top.

  • 14

    Pour the egg mixture over the mushrooms. Sprinkle the remaining 1/2 cup of Gruyere cheese on top.

  • 15

    Halve 1 cup of cherry tomatoes and arrange them on top of the tart.

  • 16

    Brush the border of the pastry with 1 tablespoon of olive oil for a golden finish.

  • 17

    Bake for 25-30 minutes until the pastry is puffed and golden and the filling is set.

  • 18

    While the tart bakes, crack the remaining 2 eggs into a bowl.

  • 19

    When the tart is almost done (about 5 minutes before finishing), create two small wells in the filling and carefully pour an egg into each well. Return to the oven for the remaining 5 minutes or until the eggs are set to your liking.

  • 20

    Remove from oven and let cool for 5 minutes. Sprinkle with 2 tablespoons of chopped fresh chives before serving.

Nutrition Information (per serving)
485
Calories
18g
Protein
27g
Carbs
35g
Fat
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