Mushroom & Gruyère Tart with Hazelnut Haricots Verts

Name: Mushroom & Gruyère Tart with Hazelnut Haricots Verts
Yield: Serves 2–4
Ingredients: ¼ lb (125 g) white mushrooms, brushed clean and thinly sliced; 2 leeks, trimmed, halved lengthwise, white and pale parts thinly sliced; All-purpose flour, for dusting; 4½ tablespoons (70 ml) olive oil; 1 large egg beaten with 1 tablespoon water; Kosher salt and freshly ground pepper; 1 sheet frozen puff pastry (half of a 17.3-oz/490-g package), thawed; 5 ounces (155 g) Gruyère cheese, shredded; ¼ cup (1¼ oz/40 g) hazelnuts, roughly chopped; ¾ lb (375 g) haricots verts, trimmed

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

The wonderful thing about tarts is that the toppings are endless, and the tarts can be cooked in advance and served at room temperature or reheated in the oven. Either way, they make a deliciously light dinner, and leftovers are equally as tasty for lunch the next day.

Ingredients

All-purpose flour, for dusting
1 sheet frozen puff pastry (half of a 17.3-oz/490-g package),

Main course
Vegetarian

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
On a lightly floured work surface, roll out the puff pastry into a 12½-by-15-inch (<