2 packages of laminated puff pastry (600g)
2 tablespoons of butter
1 large onion, chopped
40g of dried mushroom, rehydrated and chopped
Leaves from 2 sprigs of thyme
2 large kale leaves, cut into thin strips
Salt and black pepper to taste
2 eggs
2 yolks
200g of grated Emmental cheese
1/2 cup of grated Parmesan cheese
100ml of heavy cream
1/2 cup of chopped nuts, coarsely
Thyme sprigs for garnish
2 packages of laminated puff pastry (600g)
2 tablespoons of butter
1 large onion, chopped
40g of dried mushroom, rehydrated and chopped
Leaves from 2 sprigs of thyme
2 large kale leaves, cut into thin strips
Salt and black pepper to taste
2 eggs
2 yolks
200g of grated Emmental cheese
1/2 cup of grated Parmesan cheese
100ml of heavy cream
1/2 cup of chopped nuts, coarsely
Thyme sprigs for garnish
Defrost the puff pastry according to the package instructions and reserve
In a pan, melt the butter and sauté the onion until caramelized
Add the dried mushroom, thyme leaves, and kale and stir well
Season with salt and black pepper to taste, and cook for 5 minutes (if excess liquid forms, remove some). Reserve
In a bowl, whisk together the eggs and yolks
Add the cheeses, heavy cream, and reserved pan mixture, stirring until combined
Roll out the puff pastry on a flat surface and place it alongside each other, overlapping by 5cm at the edges to form a square
Press the overlapping areas with your fingers and carefully transfer the dough to an open-top tart mold (24cm diameter)
Shape the bottom, leaving the edges outside
Fill, sprinkle with nuts, and fold the dough over the filling
Bake in a preheated oven at 200°C for 40 minutes or until golden brown
Remove from the oven and let it rest for 5 minutes
Remove the mold ring, transfer the tart to a plate, garnish with thyme sprigs, and serve.
