Gruyère Mushroom Tart. Simply stated, I love to cook. Not only is it therapeutic after a long day at work but it enables me to exercise my intuition through another art form besides architecture.

While I enjoy reading recipes, I am most often compelled to adjust them by emphasizing a flavor that I might favor, or simply because I feel that something might be missing.

Case in point, the other day, I cooked a Gruyères Mushroom Tart, which is one of our favorite Sunday night dishes. Easy to make with store purchased puff pastry and readily available ingredients, I wanted to add something and make it more festive. In an old Martha Stewart Living magazine I saw an image titled Galette.

I promptly interpreted the image by adding bacon, grilled leeks, sliced cherry tomatoes and goat cheese. What a visual success with accompanying intense flavors, with one small disappointment. I did not count on undercooking the puff pastry where it was folded. I gave it 20 minutes at 450F until it looked golden brown (because of the egg wash and sprinkles of caraway seeds to add texture). Next time, I will cover it with foil after 20 minutes and continue to let it cook for 5-7 minutes until fully cooked a the folds. Can’t wait to experiment with other ingredients… Bon Appetit!

Image 1: four phases prior to removing the delectable dish (author’s collection)

For this dish’s recipe, please visit GruyereMushroomTart
Additional recipes, please visit Quiches