Mushroom-Gruyère Tart

Happy 2014! Knowing me, I'll continue to write 2013 for the next six months, then just as I'm getting used to the new date it will already be December. _MG_5507My apologies for the silence over the holidays  – I was in Minnesota for about 10 days (which felt so long! In the best way) and Ari came along to experience a real Minnesota Christmas (though he missed out on the lefse-making – photos coming soon). Being home is always wonderful, but this time was particularly lovely because in addition to all of the flurry of holiday parties, I was there for long enough to really relax and hang out with my family and friends. And of course, enjoy lots of good food. What did you do for the holidays?_MG_5509

I made this tart a few weeks ago to bring to my book club holiday party (yes, I'm in a book club. It's the best), and I think that it makes a great appetizer or main course served with salad. You could of course make the puff pastry by hand (or use a more traditional pastry crust), but I was in a bit of a rush, and honestly, the store-bought stuff works very well in a pinch. You might notice our little Christmas tree in the background – it's the first one I've ever had in my own apartment and I love it so much more than I thought I would. It may or may not still be sitting in the corner._MG_5515

Mushroom-Gruyère Tart

1 sheet frozen puff pastry, thawed

1 tablespoon butter

1 large shallot, thinly sliced

1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)

1 lb mushrooms, such as shiitake or baby bellas, thinly sliced

1/4 cup sour cream or crème fraîche

1 cup shredded gruyère cheese

Preheat oven to 400 degrees. Roll out puff pastry on a lightly floured surface to about 12x14 inches. Place carefully on a baking sheet (covered with parchment paper, if desired) and prick all over with a fork. Bake until golden brown, about 10 minutes. Let cool.

Meanwhile, melt butter in a saucepan over medium heat. Add shallot, mushrooms & thyme and cook until browned, about 15 minutes. Transfer to a large bowl and mix in sour cream and gruyère.  Spread mixture over top of pastry shell, and bake until cheese is melted, about 7 minutes. Cut into slices and serve immediately.