Tarte Aux Champignon Recipe

Prepare the Pastry

Preheat the oven to 200°C (400°F). Roll out the puff pastry on a floured surface and fit it into a tart pan. Trim the edges and prick the base with a fork. Chill in the refrigerator for 15 minutes.

Cook the Filling

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft. Add the mushrooms and cook until browned. Stir in the spinach and cook until wilted. Season with salt and pepper, then remove from heat.

Assemble the Tart

Spread the mushroom and spinach mixture over the pastry. Crumble goat cheese on top, drizzle with truffle oil, and sprinkle with grated Parmesan. Brush the edges of the pastry with beaten egg.

Bake the Tart

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is melted.

Make the Sauce

In a saucepan, combine white wine, lemon juice, and shallots. Bring to a simmer and reduce until about 2 tablespoons of liquid remain. Lower the heat and whisk in the cold butter, one cube at a time, until the sauce is smooth and emulsified. Season with salt and pepper.