Tarte Fine aux Champignons

Ingredients

Fresh parsley

2 tablespoons, chopped

Parmesan cheese

1/2 cup, grated

Salt

to taste

Pepper

to taste

Thyme

1 teaspoon, dried

Garlic

2 cloves, minced

Butter

2 tablespoons

Mushrooms

1 lb, sliced

Puff pastry

1 sheet

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry sheet into a rectangle of about 1/4 inch thickness.
3. Carefully transfer the rolled-out pastry on a baking sheet lined with parchment paper.
4. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for a minute until fragrant.
5. Add the sliced mushrooms, dried thyme, salt, and pepper to the skillet. Sauté until the mushrooms are tender and the liquid released has completely evaporated, about 5-7 minutes.
6. Evenly spread the sautéed mushrooms over the puff pastry, leaving about a half-inch border around the edges.
7. Generously sprinkle the grated Parmesan cheese over the mushrooms.
8. Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and crispy.
9. Remove the tart from the oven and sprinkle with the fresh chopped parsley.
10. Allow the tart to cool slightly before slicing into squares or rectangles and serving.