Mushroom Gruyere Tart

A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
Mushroom Gruyere Tart
Print Recipe
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
    Mushroom Gruyere Tart
    Print Recipe
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Ingredients
      Servings: appetizer wedges
      Instructions
      1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
      2. If not using bacon, heat olive oil in a large skillet over medium heat.
      3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
      4. Add wine, thyme, salt and pepper and cook until wine has cooked out about 3 minutes.
      5. Stir in cream cheese, 1/2 cup of gruyere and bacon (if using).
      6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
      7. Spread filling evenly into pastry shell and sprinkle with remaining 1/2 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
      8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
      Recipe Notes

      The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

      One Pot Turkey Mushroom Pasta

      One Pot Turkey Mushroom Pasta
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        25 minutes
        Servings Prep Time
        4 people 20 minutes
        Cook Time
        25 minutes
        One Pot Turkey Mushroom Pasta
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          25 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          25 minutes
          Instructions
          1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
          2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
          3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

          Savory Mushroom Bread Pudding


          Savory Mushroom Bread Pudding
          Print Recipe
            Servings
            10-12 people
            Cook Time Passive Time
            60 minutes 70-75 minutes
            Servings
            10-12 people
            Cook Time Passive Time
            60 minutes 70-75 minutes
            Savory Mushroom Bread Pudding
            Print Recipe
              Servings
              10-12 people
              Cook Time Passive Time
              60 minutes 70-75 minutes
              Servings
              10-12 people
              Cook Time Passive Time
              60 minutes 70-75 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 375℉ and butter a 13"x9"x2" casserole dish. Slice crust from bread and cut into 1" cubes to yield 10 cups loosely packed cubes. In a large bowl, toss bread with olive oil, thyme, garlic and a sprinkle of salt and pepper. Spread evenly in a single layer on a large baking tray and bake for 18-20 minutes until golden, turning once or twice. Remove from oven and return bread cubes to same large bowl.
              2. Heat butter in a large skillet until foamy. Add celery, onions, green pepper, and mushrooms. Sauté until softened and most of the moisture has been cooked out, about 15 minutes. While vegetables are cooking, whisk together eggs, cream, spinach, salt and pepper.
              3. Pour egg mixture over toasted bread cubes, add sauteed vegetables, parsley and gouda, stir to combine well. Pour into prepared dish, spreading out evenly. Top with grated parmesan cheese, cover and chill for at least an hour (up to one day ahead) to allow bread to absorb the custard.
              4. Preheat oven to 350℉. Bake uncovered for about 60 minutes until set and golden. Remove from oven and allow to rest for 10-15 before serving.