Mushroom and Gruyère Tart

1Preheat your oven to 375°F (190°C).

2Lightly flour your work surface and roll out the thawed puff pastry sheet to fit a 9-inch tart pan with a removable bottom. Press the pastry into the pan, trimming any excess from the edges. Prick the bottom of the pastry lightly with a fork to prevent bubbling.

3Place a sheet of parchment paper over the pastry and fill with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the parchment and weights and bake for an additional 5 minutes until lightly golden. Remove from oven and set aside.

4While the crust bakes, heat the butter and olive oil (1 tablespoon) in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.

5Add the minced garlic (3 cloves) and cook for 1 minute until fragrant.

6Add the sliced mushrooms and thyme to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 8-10 minutes. Season with salt and freshly ground black pepper to taste. Remove from heat and let cool slightly.

7In a medium bowl, whisk together the heavy cream (½ cup) and eggs (3 large) until combined. Stir in the grated Gruyère cheese (1 cup) and season lightly with salt and pepper.

8Spread the sautéed mushroom mixture evenly over the pre-baked tart crust.

9Pour the egg and cheese mixture over the mushrooms, distributing it evenly.

10Bake the tart in the preheated oven for 20-25 minutes, or until the filling is set and the top is golden brown.

11Remove the tart from the oven and allow it to cool for 5-10 minutes before removing it from the tart pan.

12Garnish with chopped fresh parsley (1 tablespoon) before slicing and serving.