Flaky Mushroom and Gruyere Tarts with Mixed Greens and Poached Eggs

I’m really bad at making poached eggs. Like, really bad. So for Christmas, my friend Jasmin bought me Poach Pods — cute little silicone cups that hold the eggs while you poach them. And they’re awesome. (But admittedly, the eggs do look kinda funny once they’re done poaching. Not nearly as pretty as eggs poached the traditional way. Oh well — they still taste good!)

Ever since I got them, I’ve been brainstorming ways to add poached eggs to recipes. This flaky mushroom and gruyere tart seemed like just the thing. Delicious on its own, but the addition of a poached egg pushes it over into well-rounded meal status (well, if you don’t count all the butter in the pastry — heh). Plus, it’s easy but looks complicated. Who doesn’t love a little food trickery? I served it for dinner, but it would make a pretty stellar brunch item, too.

Flaky Mushroom and Gruyere Tarts (makes 4 tarts)

Adapted from Real Simple

What you need:

  • 1 sheet of puffed pastry, thawed
  • 2 tablespoons olive oil
  • 10 ounce of assorted sliced mushrooms (I used baby bella and shitake)
  • 1 shallot, sliced
  • Salt and freshly ground pepper
  • 1/4 cup dry white wine
  • 4 ounces (1 cup) shredded gruyere cheese
  • Mixed greens
  • Poached eggs

How you do it:

  1. Heat oven to 400 degrees. 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 nearly evaporated, about 1 minute more.
  3. Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and 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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17 thoughts on “Flaky Mushroom and Gruyere Tarts with Mixed Greens and Poached Eggs

  1. I love this dish; it looks wonderful. I love poached eggs
    and have an egg poaching pan, but I have seen these silicone egg
    pods and they are very popular. I know your poached egg was
    delicious on these tarts. Thanks for the recipe!

  2. I had a ketchup sandwich for dinner. Thanks for the vegetarian recipe dude. Will go grocery shopping for the appropriate ingredients tomorrow…

  3. your puff pastry dough looks high end (my superficial
    perception based on packaging alone ;)) is it a better quality
    frozen puff pastry? i’ve been really unhappy with the frozen
    puffpastries i’ve been using lately, to the point where i’m
    beginning to believe that i just don’t like puff pastry. but how
    could that be, right?!! puff pastry should be awesome. more awesome
    than the stuff coming out of my oven. any suggestions?

    • The kind I bought was the only brand available at the store (Whole Foods) that day, and I thought it was wonderful. I haven’t tried any other brands, but compared to what I’ve had at restaurants I thought it was on par.

  4. Those look so delicious and satisfying – I am personally
    addicted to mushrooms, eggs and cheese. I guess this is the perfect
    meal for me!

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