This mushroom and Gruyere tart assembles easily with a fantastic, flavorful result. With a base of puff pastry, you're nearly guaranteed success for this delicous party food. The tart is made as one large tart, then cut into small triangles for easy serving and eating while mingling.
1 sheet puff pastry
1 large shallot, minced
2 tablespoons olive oil
1 lb. cremini mushrooms, finely diced
1/4 cup dry Marsala wine
6 oz. Gruyere cheese, coarsely shredded, divided
1 teaspoon rosemary, finely minced
Salt and pepper
1. Preheat the oven to 375° F.
2. Roll the puff pastry into a large rectangle on a lightly floured surface. Transfer the puff pastry to a parchment-lined baking sheet and evenly prick the surface with the tines of a fork. Bake for 10 minutes, or until the pastry just begins to brown. Remove from the oven.
3. While the pastry bakes, heat the olive oil in a saute pan over medium high heat. Add the shallot and cook, stirring frequently until soft and translucent. Add the mushrooms and cook, stirring frequently until wilted and fully sauteed. Add the Marsala wine, and cook until the wine has reduced to just a coating on the mushrooms -- a very dry mixture.
4. Sprinkle three-fourths of the shredded cheese on the prepared puff pastry. Evenly spread the sauteed shallot and mushroom mixture on top of the cheese layer. Top with a little more cheese, the rosemary, salt and pepper. Bake for an additional 15-20 minutes, cut into squares or triangles, and serve while warm.