Mushroom Tart Recipe

Introduction

This mushroom tart is a savory, flaky delight perfect for a cozy lunch or elegant appetizer. Featuring a buttery puff pastry base loaded with sautéed mushrooms, shallots, and Gruyere cheese, it’s a simple yet impressive dish that brings rich, earthy flavors to your table.

Ingredients

• 1 tablespoon butter
• 2 shallots or 1 medium onion
• 2 teaspoons dried thyme
• 3 cloves garlic
• 1 tablespoon oil
• 14 oz (400g) mushrooms
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1 1/4 cups (125g) shredded Gruyere cheese
• 1 sheet puff pastry (about 9-10 oz / 270g)
• 1 egg (for brushing the edges)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) without fan. If using a convection oven, reduce the temperature by about 20°F or follow your manufacturer’s guidelines.
2. Step 2: Slice button mushrooms into 1/4-1/3 inch (5-7mm) thick pieces. If using chanterelle mushrooms, leave small ones whole, cut medium into halves, and large mushrooms into 3-4 pieces. Avoid slicing too thin.
3. Step 3: Slice shallots into thin slices and finely chop the garlic cloves.
4. Step 4: In a large frying pan over medium-low heat, melt the butter. Add shallots and thyme, cooking until the shallots soften, about 2 minutes. Add garlic and cook for 30 seconds more, stirring continuously. Remove onions and garlic to a plate.
5. Step 5: Add oil to the pan and turn heat to high. Arrange mushrooms in an even layer, starting with button mushrooms and placing chanterelles on top if using. Cook without stirring for 1-2 minutes.
6. Step 6: Pour in balsamic vinegar and cook, stirring, for 4-8 minutes until mushrooms reduce in volume by half and liquid evaporates. Allow mushrooms to brown slightly by not stirring for about a minute near the end.
7. Step 7: Return onions and garlic to the pan, mix with mushrooms, and season generously with salt and pepper. Transfer mixture to a plate and let cool slightly.
8. Step 8: Take puff pastry out of the fridge and, if square, roll it into a rough rectangle. Score the top layers of the puff pastry about 1 inch (2.5 cm) from the edges without cutting through.
9. Step 9: Transfer pastry with parchment paper to a baking sheet. Prick the center of the dough (not the border) with a fork to prevent excess puffing.
10. Step 10: Sprinkle shredded Gruyere cheese evenly over the dough’s center, then spread the cooled mushroom and onion mixture on top.
11. Step 11: Brush the edges of the tart with beaten egg. Prick the center of the dough a few more times with a fork to allow steam to escape.
12. Step 12: Bake for 20-25 minutes or until golden and crisp. Remove from oven and serve warm.

Tips & Variations

• Use a mix of mushrooms for deeper flavor, such as cremini, shiitake, and chanterelles.
• Swap Gruyere for fontina or mozzarella for a different cheese profile.
• For extra herbiness, add fresh thyme or rosemary just before baking.
• Use fully thawed puff pastry for best puff and texture.
• Add a drizzle of truffle oil after baking for an indulgent twist.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in an oven or toaster oven at 325°F (160°C) until warmed through to maintain crispness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this tart?

Yes, frozen puff pastry works well. Be sure to thaw it completely in the refrigerator before rolling and assembling to ensure proper puffing and texture.

What mushrooms are best for the tart?

Button or cremini mushrooms are great all-purpose choices. Mixing in chanterelles or shiitake adds complexity, but you can use any mushrooms you prefer or have on hand.

Mushroom Tart Recipe

Print Recipe

★★★★★

4.4 from 148 reviews

This savory Mushroom Tart features a flaky puff pastry crust topped with a rich blend of sautéed mushrooms, shallots, garlic, and thyme, finished with melted Gruyere cheese. Perfect as an elegant appetizer, lunch dish, or light dinner, this tart combines earthy mushroom flavors with a buttery, crisp pastry for a comforting yet sophisticated bite.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushroom Filling

• 1 tablespoon butter
• 2 shallots or 1 medium onion, sliced
• 2 teaspoons dried thyme
• 3 cloves garlic, finely chopped
• 1 tablespoon oil
• 14 oz (400g) mushrooms (button and/or chanterelle), sliced or cut as described
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Tart Assembly

• 1 1/4 cups (125g) shredded Gruyere cheese
• 1 sheet puff pastry (about 9–10 oz / 270g)
• 1 egg, beaten (for brushing edges)

Instructions

1. Prepare the mushrooms: Preheat the oven to 375°F (190°C, Gas Mark 5). Slice button mushrooms into 1/4-1/3 inch (5-7mm) pieces. If using chanterelles, leave small ones whole, cut medium into halves, large into thirds or fourths.
2. Sauté shallots and garlic: Slice shallots or onion, finely chop garlic. Heat 1 tablespoon butter over medium-low heat in a large frying pan. Add shallots and thyme; cook until shallots soften (about 2 minutes). Add garlic and sauté for 30 seconds while stirring, then transfer mixture to a plate.
3. Cook mushrooms: Add 1 tablespoon oil to pan and increase heat to high. Arrange mushrooms evenly (button mushrooms first, chanterelles on top). Cook without stirring for 1-2 minutes. Add balsamic vinegar and cook while stirring for 4-8 minutes until mushrooms reduce in volume by half and liquid evaporates. Near the end, let mushrooms brown slightly without stirring. Return shallots and garlic to pan, mix well. Season with salt and pepper, then transfer to a plate to cool slightly.
4. Prepare puff pastry: Remove puff pastry from fridge. Roll slightly into a rectangular shape if originally square. Score the top layers of the pastry along all four sides about 1 inch (2.5 cm) from edges, being careful not to cut all the way through. Transfer pastry with parchment to a baking sheet. Prick the inner dough area (not the border) with a fork.
5. Assemble tart: Sprinkle shredded Gruyere cheese evenly over the pricked pastry area. Spread the cooled mushroom mixture evenly on top of the cheese. Brush the pastry edges with beaten egg. Prick the center of the tart dough a few more times to prevent puffing, avoiding edges.
6. Bake the tart: Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crispy. Remove from oven and let cool slightly before serving.
7. Serve and enjoy: Slice the tart and serve warm as an appetizer, lunch, or light dinner.

Notes

• Do not cut mushrooms too thinly to retain texture and flavor.
• When browning mushrooms, avoid stirring too frequently to allow caramelization.
• The scoring on puff pastry creates a raised border for the filling and prevents the entire pastry from puffing evenly.
• Pricking the pastry dough prevents large air bubbles during baking.
• You can substitute Gruyere cheese with Swiss or mozzarella if preferred.
• Use parchment paper from the puff pastry packaging to prevent sticking and for easy cleanup.
• Let the mushroom mixture cool slightly before placing on pastry to avoid sogginess.
• For added flavor, fresh thyme can be used instead of dried thyme.

Keywords: mushroom tart, puff pastry tart, vegetarian appetizer, savory tart, Gruyere mushroom tart