Wild Mushroom and Tarragon Tart

Ingredients

- 1 sheet of puff pastry

- 2 cups of mixed wild mushrooms (such as shiitake, chanterelle, and oyster)

- 1 onion, diced

- 2 cloves of garlic, minced

- 1 tablespoon of fresh tarragon, chopped

- 1/2 cup of crème fraiche

- Salt and pepper to taste

- Olive oil for sautéing

Instructions

To start, preheat your oven to 400°F and line a baking sheet with parchment paper. Next, roll out your puff pastry onto the baking sheet and set it aside. In a skillet, heat some olive oil over medium heat and sauté the diced onion until it's soft and translucent. Add in the minced garlic and cook for an additional minute, until fragrant.

Now, it's time to add in the star of the show – the mixed wild mushrooms! Sauté the mushrooms until they are browned and tender, then season with salt, pepper, and the chopped tarragon. Stir in the crème fraiche to create a creamy, mushroom mixture.

Spread the mushroom mixture evenly over the puff pastry, leaving a border around the edges. Carefully fold over the edges of the pastry to create a rustic tart shape. Bake in the oven for about 20 minutes, or until the pastry is golden brown and crispy.

Once your Wild Mushroom and Tarragon Tartin is out of the oven, let it cool slightly before slicing into wedges and serving. This dish is perfect as a main course or as a show-stopping appetizer for a dinner party. Pair it with a crisp green salad and a glass of your favorite white wine for a truly delightful meal.