Smoked Gruyere, Procuitto and Mushroom Tart

Last night I was so busy making phone calls and replying to e-mails that I failed to see the hours pass. Of course, with a family of 3 waiting to be fed still at 9pm, there was not a lot of time left for me to fix dinner. Luckily there is always an array of cheese and cold-cuts in the fridge so that dinner can be fixed in no time. So last night, dinner for my family ended up being a Smoked Gruyere, Proscuitto and Mushroom tart and Mixed Salad.

I served this tart as a main meal, but it would make for a fabulous appetizer!!!

Ingredients for 1 tart of 10X 15 inches for 4-6 people:

1 puff pastry
1 block of about 8oz. of Smoked Gruyere grated
8 slices of thin proscuitto
1/2 box of small portobello mushrooms
a few sprigs of thyme

Take the dough out of the freezer and let it thaw out for 30 minutes at room temperature.
Turn the oven to 400.
Place the dough onto the roulpat, and with a rolling pin, roll the dough out to fit the flexipan perfectly.
Place the dough onto the flexipan that would have been placed on a medium perforated sheet.
With a fork, perforate the bottom of the tart.
Layer 3/4 cup of cheese all over the tart.
Then place the prosciutto slices.
Sprinkle the rest of the cheese.
Remove the thyme from the sprigs and sprinkle it all over the tart.
Cook the tart for 20 minutes.
Serve the tart with a salad.