👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Roll out puff pastry and place on a baking sheet. Lightly score a 1-inch border around the edges. Prick the base of the pastry with a fork, avoiding the border.

   💡 プロのコツ: Scoring the border helps it puff up nicely.
2. 2

   In a large skillet, heat butter and olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the sliced mushrooms to the skillet. Cook over medium-high heat, stirring occasionally, until they release their liquid and start to brown, about 10-15 minutes.

   💡 プロのコツ: Don't overcrowd the pan; cook mushrooms in batches if necessary to ensure they brown rather than steam.
4. 4

   Stir in the crème fraîche, grated Comté cheese, chopped thyme, and chopped parsley. Season with salt and pepper to taste. Cook for another 2 minutes until the cheese is melted and the mixture is well combined.

   💡 プロのコツ: Taste and adjust seasoning before adding to the tart.
5. 5

   Spread the mushroom mixture evenly over the base of the puff pastry, staying within the scored border.

6. 6

   Brush the border of the pastry with the egg yolk. Bake for 20-25 minutes, or until the pastry is golden brown and puffed, and the filling is heated through.

7. 7

   Remove from oven, sprinkle with crumbled goat cheese, and let cool slightly before slicing and serving.