Wild Mushroom, Potato and Onion Tart

Name: Wild Mushroom, Potato and Onion Tart
Ingredients: 1 package prepared puff pastry (such as Dufour), thawed in the refrigerator; All-purpose flour, for dusting; 12 ounces any fresh wild mushrooms (like a mix of hen of the woods, oyster mushrooms, king boletes or chanterelles); Extra-virgin olive oil; Kosher salt; Full-fat buttermilk, to brush the crust; 3 ounces Gruyère, grated; 4 medium Yukon gold potatoes, sliced ⅛ inch thick on a mandoline; ½ to 1 cup caramelized onions (from about 2 onions); Leaves from 5 to 9 sprigs fresh thyme; Freshly ground black pepper and flake salt; 3 stems fresh tarragon

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This wild-mushroom-potato-onion tart makes quick work of a surprisingly elegant dinner, thanks to store-bought puff pastry.

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Ingredients

1 package prepared puff pastry (such as Dufour), thawed in the refrigerator
All-purpose flour, for dusting
12 ounces any fresh wild mushrooms (like a mix of hen of the woods, oyster mushrooms, king boletes or chanterelles)
Extra-virgin olive oil
Kosher salt
Full-fat buttermilk, to brush the crust
3 ounces Gruyère, grated
4 medium Yukon gold potatoes, sliced ⅛ inch thick on a mandoline
½ to 1 cup caramelized onions (from about 2 onions)
Leaves from 5 to 9 sprigs fresh thyme
Freshly ground black pepper and flake salt
3 stems fresh tarragon