The Pioneer Woman Tasty Kitchen
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Flaky Mushroom and Gruyere Tarts with Mixed Greens and Poached Eggs

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Level: Easy

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Description

Elegant and delicious, this would be a great main dish for a dinner or brunch.

Ingredients

  • 1 whole Sheet Of Frozen Puff Pastry, Thawed
  • 2 Tablespoons Olive Oil
  • 10 ounces, weight Assorted Mushroom, Sliced
  • 1 whole Shallot, Thinly Sliced
  • Salt And Pepper
  • ¼ cups Dry White Wine
  • 4 ounces, weight Shredded Gruyere Cheese
  • 4 whole Poached Eggs
  • 4 cups Mixed Greens

Preparation

1. Heat oven to 400 degrees (F). Unfold the pastry and cut it into 4 rectangles (or squares, depending on the size of your pastry). Place the pastry on a parchment or Silpat-lined baking sheet and, using a fork, prick the dough all over.

2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until the wine is nearly evaporated, about 1 minute more.

3. Dividing evenly, sprinkle the pastry squares with half of the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and the remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.

4. Serve each tart topped with a poached egg and a side of mixed greens.

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