Cheesy Green Bean & Mushroom Tart

Ingredients:

• 1 sheet puff pastry (thawed if frozen)

• 1 tbsp olive oil

• 1 tbsp butter

• 8 oz mushrooms, sliced (cremini or button work well)

• 1 small onion or 2 shallots, thinly sliced

• 2 cups green beans, trimmed and blanched (about 3 minutes in salted boiling water, then cooled)

• 2 cloves garlic, minced

• ½ cup heavy cream (or crème fraîche)

• 1 cup shredded cheese (Gruyère, Fontina, or Mozzarella for melty richness)

• ½ cup Parmesan, grated

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• Salt and black pepper, to taste

• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare puff pastry: Roll puff pastry slightly larger to fit your baking sheet. Place it on the parchment. Score a 1-inch border around the edges with a sharp knife (don’t cut all the way through). Prick the center with a fork to prevent puffing. Brush the border with egg wash. Bake for 10 minutes until lightly golden, then set aside.

3. Cook mushrooms & onions: In a skillet, heat olive oil and butter over medium heat. Add onions and mushrooms. Cook until golden and softened, about 6–8 minutes. Add garlic, thyme, salt, and pepper. Cook another minute.

4. Make the creamy base: Reduce heat slightly, stir in cream and half of the shredded cheese. Cook until slightly thickened, about 2–3 minutes.

5. Assemble tart: Spread the mushroom mixture evenly inside the pre-baked puff pastry border. Arrange the blanched green beans neatly on top (either lined up or slightly fanned out). Sprinkle remaining shredded cheese and Parmesan over the top.

6. Bake: Return to oven for 15–20 minutes, until pastry is golden and cheese is melted and bubbling.

7. Serve: Let rest 5 minutes before slicing. Serve warm as a side dish or with a salad for a complete meal.