Mushroom & Gruyère Tart

• Shortcrust Pastry(320 g)
• Mushroom(500 g)
• Onion(1)
• Garlic(2 cloves)
• Butter(1 tbsp)
• Olive oil(2 tbsp)
• Thyme(1 tsp)
• Eggs(3)
• Creme Fraiche(150 g)
• Gruyere(140 g)
• Nutmeg(¼ tsp)
• Salt(1¼ tsp)
• Black pepper(¾ tsp)
• Arugula(80 g)
• Lemon(1)
• Dijon Mustard(1 tsp)
• Vinegar(1 tbsp)

Method

1. 1

   Preheat the oven to {Shortcrust Pastry} heat at 200°C. Peel and finely slice {Onion}, mince {Garlic}, and thickly slice {Mushroom}. Coarsely grate {Gruyère}.

   ~10 min

2. 2

   Heat {Butter} and {Olive oil}. Cook {Onion} with a pinch of the {Salt} for 3 minutes until softened. Add {Mushroom}, {Garlic}, and {Thyme}, then cook for 8 minutes until the mushrooms are golden and any liquid has cooked away. Season with {Black pepper}.

   ~11 min

3. 3

   Line a tart tin or ovenproof skillet with {Shortcrust Pastry}. In a bowl, whisk {Eggs}, {Crème Fraîche}, most of the {Gruyère}, {Nutmeg}, and the remaining {Salt}. Fold in the cooked mushroom mixture, then spread the filling into the pastry and scatter the rest of the {Gruyère} over the top.

   ~5 min

4. 4

   Bake for 25 minutes until the pastry is golden and the filling is puffed, lightly bronzed, and just set in the center.

   ~25 min

5. 5

   Whisk the juice of {Lemon} with {Dijon Mustard}, {Vinegar}, {Olive oil}, {Salt}, and {Black pepper}. Toss with {Arugula}. Let the tart stand for 4 minutes, then serve in thick slices with the salad alongside.

   ~4 min