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Mushroom Tart Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://islawhite.com/mushroom-tart-recipe/