Mushroom, Zucchini, Gruyere Tartlet

• For the Filling
• 500 g cremini mushrooms, sliced
• 1 tablespoon butter
• 1 big onion
• 1 tablespoon rosemary
• 1 tablespoon dry white wine
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 small zucchini, sliced
• 150 -250 g gruyere cheese, thinly sliced
• For the dough
• 1 sheet puff pastry, thawed
• 1 egg, beaten

1. Heat up the oven to 200u0b0C.
2. Saute onion in in 3/4 of the butter until soft and slightly translucent in a big saucepan.
3. Add mushrooms, rosemary and salt to taste and cook over high heat for 5 minutes, then add the wine and cook for another 5 minutes or so until liquid is absorbed. (If necessary drain the remaining liquid into the sink).
4. Rinse the saucepan wall and use the remaining butter to saute the zucchini slices over high heat for 1-2 minutes on each side.
5. When the oven has warmed up to the desired temperature, put the puff pastry on a baking sheet and brush a 1 cm edge with beaten egg.
6. Bake blind for 5-8 minutes or until the edges have started to puff up slightly.
7. Take out of the oven, let cool for a bit and line with alternative slices of gruyere cheese (like a pedestrian crossing pattern).
8. Spoon the mushrooms on top evenly. Add the zucchini slices on top.
9. Bake in the preheated oven for 15-20 more minutes until edges are puffed up and golden.
10. Right before taking out of the oven sprinkle a little bit of parmesan or leftover gruyere on top. (optional).
11. Enjoy warm with a side of fresh salad.

filling, butter, onion, rosemary, white wine, salt, pepper, zucchini, gruyere cheese, dough, pastry, egg

Taken from www.food.com/recipe/mushroom-zucchini-gruyere-tartlet-477164 (may not work)