Mushroom Gruyere Tart

Mushroom Gruyere Tart

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Need another meatless option for Lent? This recipe can easily be made without the bacon. Or perhaps you’re looking for an elevated appetizer for Easter, or you simply want a wonderful make-ahead option for other entertaining occasions. This gorgeous Mushroom Gruyere Tart has you covered.  Meaty mushrooms are smothered with cream cheese and herbs, topped with gruyere and baked in a puff pastry shell. 

It’s a simple yet elegant pastry to add to your table whether as a main course item or appetizer. I quite like it for lunch served with a green salad. It’s one of my personal favourites because it uses everyday ingredients, is easy to prepare and can be made in advance and baked fresh when you’re ready.  It smells amazing when baking and the combination of crispy puff pastry and creamy mushrooms is oh so drool worthy. 

Love mushrooms? You’ll want to check out these wonderful recipes.

Mushroom Herb Rice

Mushroom Lasagna

Mushroom Bacon Risotto

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Affiliate Disclosure

I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

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 the wine has cooked out about 3 minutes.
      5. Stir in cream cheese, 1/4 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 the 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 1/4 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.

      Crispy Chicken Sliders with Wasabi Slaw

      Crispy Chicken Sliders with Wasabi Slaw

      I love, love, love crunchy food! For me, the crunchier and saltier the better.  I’m the gal who’ll choose a bag of Doritos over a piece of cake. This may be why I love these amazing Crispy Chicken Sliders with Wasabi Slaw.  The traditional three stage breading using Panko or coarse homemade bread crumbs, makes the crispiest little chicken cutlets that are so perfect with creamy crunchy slaw.  And this slaw has a nice, but not too hot, nasal clearing heat from the wasabi.  It’s a fantastic combination.

      Yes, you heard me right, there’s wasabi in the slaw, and it’s my new favourite coleslaw.  Creamy, crisp and cool with just enough wasabi to create a warming bite and provide a definite sense that you’re not in coleslaw Kansas anymore.  It’s not “reach for water hot” by any means, but if serving this coleslaw on the side, I’d warn the kids and grandparents…just saying!  With its creamy and tangy dressing, the coleslaw is absolutely perfect with the crispy chicken cutlets.  I like to really pile it on for the ultimate little slider.  Don’t forget this amazing slaw is also great with pulled pork or as a side to BBQ’d meats. But don’t take my word for it, go on and give it a try.  You’ll love these wonderful, easy to put together Crispy Chicken Sliders with Wasabi Slaw.  Enjoy!

      Author:  Compelled to Cook

       

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      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

      Crispy Chicken Sliders with Wasabi Slaw
      Print Recipe
        Servings Prep Time
        8 sliders 55-60 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        8 sliders 55-60 minutes
        Cook Time
        10-12 minutes
        Crispy Chicken Sliders with Wasabi Slaw
        Print Recipe
          Servings Prep Time
          8 sliders 55-60 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          8 sliders 55-60 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Wasabi Slaw
          Chicken Cutlets
          Servings: sliders
          Instructions
          Wasabi Slaw
          1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
          2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
          Chicken Cutlets
          1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
          2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
          3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
          4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
          5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
          6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

          Grilled Tomatillo Avocado Dip

          Grilled Tomatillo Avocado Dip

          My latest obsession is tomatillo salsa or variations of. Why? Because it’s fresh and spicy like salsa, but because of the avocados there’s just a hint of creaminess. Count in the fresh garlic and cilantro and you couldn’t find a better match for your favourite tortilla chip. Grilled Tomatillo Avocado Dip brings all the fresh spiciness that you’d expect but with a little smoky char flavour. It adds just a bit earthy bitterness that balances with all the acidity and creaminess from the avocado. It’s a fantastic pairing with my Spicy Grilled Vodka Shrimp

          While it’s pretty easy to throw all the ingredients into a food processor and call it a day, you won’t regret taking that extra step to the grill the veggies for this. It keeps several days in the refrigerator and freezes well too. So make up a batch and use it for a dip, topping for tacos or sauce for enchiladas. Enjoy!

          Recipe source for Grilled Tomatillo Avocado Dip:  Compelled To Cook

           

          Grilled Tomatillo Avocado Dip
          Print Recipe
            Servings Prep Time
            2 cups 15 minutes
            Cook Time
            5 minutes
            Servings Prep Time
            2 cups 15 minutes
            Cook Time
            5 minutes
            Grilled Tomatillo Avocado Dip
            Print Recipe
              Servings Prep Time
              2 cups 15 minutes
              Cook Time
              5 minutes
              Servings Prep Time
              2 cups 15 minutes
              Cook Time
              5 minutes
              Ingredients
              Servings: cups
              Instructions
              1. Preheat grill to medium. Peel onion and cut into 1" thick slices. Cut lime in half. In a large bowl combine, tomatillos, jalapeños, lime halves and onion slices. Drizzle with oil to coat lightly.
              2. Grill vegetables until starting to char and blister, turning occasionally to slightly char evenly, approximately 4-5 minutes. Remove from grill and allow to cool slightly.
              3. In the bowl of a food processor add grilled tomatillos, onion, avocado, cilantro and garlic. Cut stem from jalapeños and cut in half, scoop out seeds and add flesh to processor. Juice grilled lime and add to processor. Pulse until combined but still a little chunky. Season with salt and garnish with additional cilantro and chopped red onion. Serve immediately with tortilla chips or chill until ready to use.
              Recipe Notes

              The purpose of grilling is to impart a slightly smoky charred flavour.  You only need to char the vegetables a little here to get the flavour.  Too much char will lead to bitterness.

              Kale and Sausage Pastry Roll

              Kale and Sausage Pastry Roll

              Kale and Sausage Pastry Roll is a fantastic brunch or appetizer dish. It combines convenience with rustic flavours by using Pillsbury Crescent Roll Dough, kale and Italian sausage. A great way to use kale as its sturdy leaves stand up to a little braising and pairs well with Italian sausage and cheese.

              This perfectly golden pastry roll can easily be made up in advance and popped in the oven at the last minute, saving you time to spend with friends and family. The slices are plump with braised kale, melty cheese and Italian sausage, making it delicious with eggs. It’s a great addition to your brunch table.

              Recipe Source:  Compelled To Cook

               

              Kale and Sausage Pastry Roll
              Print Recipe
                Servings Prep Time
                5-6 people 15 minutes
                Cook Time
                55-60 minutes
                Servings Prep Time
                5-6 people 15 minutes
                Cook Time
                55-60 minutes
                Kale and Sausage Pastry Roll
                Print Recipe
                  Servings Prep Time
                  5-6 people 15 minutes
                  Cook Time
                  55-60 minutes
                  Servings Prep Time
                  5-6 people 15 minutes
                  Cook Time
                  55-60 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Heat 1 tbsp oil in a large skillet. Cook sausage until no longer pink and starting to brown. Remove sausage to a paper towel lined plate. In same skillet over medium heat, add remaining tbsp oil and sauté onion for 3-4 minutes, add garlic and continue to cook for 2 minutes. Stir in kale, broth, Italian seasoning, pepper and chili flakes. Allow to simmer uncovered, stirring occasionally until liquid is absorbed and kale is tender, about 15 minutes. There should be no visible liquid left. Remove to a large bowl and allow to cool to room temperature.
                  2. Preheat oven to 375℉. Line a large baking sheet with parchment paper. Unroll dough and separate each triangle. On the prepared pan, place 4 triangles in a horizontal line, lining up the corners of the shorter side. Place remaining 4 triangles parallel to the first 4, joining the bottoms of each triangle. 4 triangle tips will be pointing toward you while the other 4 away from you. See blog post for photo. Press dough together along the seam and press out slightly with your fingers, creating an approximate 3" dough surface for the filling.
                  3. To the kale mixture, stir in sausage meat, gruyere cheese, and 2 tbsp of parmesan. Scoop out filling onto prepared dough bed in a straight horizontal line, keeping filling on the dough seam and leaving a 1" border at the ends. Slice tomato into 1/4" thick slices and lay slices in a flat row along the top of the filling row. Sprinkle tomatoes with remaining 2 tbsp of parmesan cheese. Lift and bring triangle tips over and across filling, alternating tips. Cut excess dough from triangle tip and tuck end under. Use any excess dough to stretch and cover any filling spots that get missed in the first pass. Tuck and pinch ends together. The roll should be approximately 14" long.
                  4. Whisk egg with a 1 tbsp of water and brush over roll. Bake in preheated oven for 25-30 minutes. Remove and cut into 2-3" slices and serve immediately.
                  Recipe Notes

                  Makes a great brunch item or appetizer.

                  Mini Beef Yorkies

                  Mini Beef Yorkies

                  Having your pals over for Guinness on St. Patrick’s Day? Mini Beef Yorkies are crazy good and easily washed down with your favourite pint. Crispy edges and soft eggy interior cradle shaved roast beef and creamy horseradish sauce. You’ll find them irresistible!

                  While traditional Yorkshire Pudding seems to have originated in the North of England, you will find that stuffed mini yorkies are popular in many Irish themed pubs. I guess great finger food knows no boundaries! Whether it’s St. Patrick’s Day or just a night with friends, you can’t go wrong dunk’n Mini Beef Yorkies into a warm bowl of au jus. Enjoy!

                  Recipe Source:  Compelled To Cook

                   

                  Mini Beef Yorkies
                  Print Recipe
                    Servings Prep Time
                    20 Mini Yorkshires 10 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    20 Mini Yorkshires 10 minutes
                    Cook Time
                    20 minutes
                    Mini Beef Yorkies
                    Print Recipe
                      Servings Prep Time
                      20 Mini Yorkshires 10 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      20 Mini Yorkshires 10 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Mini Beef Yorkies
                      Horseradish Sauce
                      Servings: Mini Yorkshires
                      Instructions
                      Mini Beef Yorkies
                      1. Preheat oven to 450℉ and set oven rack to the center position. Place a large baking sheet on rack to catch any oil or dripping that may occur. In a medium size bowl whisk together milk and eggs. Add flour, salt and melted butter and continue to whisk until smooth, approximately 1 minute.
                      2. Using a mini muffin tin, add 1 tsp of oil to 20 mini cups. Place on prepared baking sheet set on the middle rack for serval minutes to heat oil. Once hot, remove mini muffin pan and quickly scoop 1 tbsp of batter into each of the 20 cups. Place back in oven and bake for 18 minutes. Remove from oven and tilt each mini yorkshire onto its side.
                      3. Stuff approximately 10g of warm roast beef into the center of each mini yorkshire (a slit or hole should generate naturally at the top while baking). Pipe or squeeze approximately 1 tsp of horseradish sauce into the same hole. Serve immediately with au jus if desired.
                      Horseradish Sauce
                      1. While yorkshires are baking, whisk together all ingredients in a small bowl. Scoop into a piping bag or squeezable condiment container. Keep refrigerated until ready to use.
                      Recipe Notes

                      I used shaved deli roast beef for this recipe, however left over homemade roast beef, flaked, sliced or shaved is just as good, if not better.