If you ask me, puff pastry and mushrooms are a match made in heaven.
This savory tart brings together golden, flaky layers of buttery pastry with earthy mushrooms and herbs. The combination creates an appetizer or light meal that feels special without being fussy.
It’s one of those recipes that looks like you spent hours in the kitchen, when really the store-bought puff pastry does most of the work. A sprinkle of fresh thyme and a touch of garlic bring all the flavors together.
It’s a crowd-pleaser that works just as well for a casual lunch as it does for dinner parties, and you can have it ready in under an hour.
Why You’ll Love This Mushroom Tart
- Quick preparation – Ready in under an hour, this elegant tart is perfect for those nights when you want something special without spending hours in the kitchen.
- Restaurant-worthy results – The combination of buttery puff pastry, savory mushrooms, and melted Gruyere cheese creates a dish that looks and tastes like it came from a French bistro.
- Vegetarian-friendly – This meatless main dish is satisfying enough for vegetarians and meat-eaters alike, making it perfect for mixed-diet gatherings.
- Simple ingredients – Using store-bought puff pastry and basic ingredients you can find at any grocery store, this recipe proves that fancy-looking food doesn’t require hard-to-find items.
What Kind of Mushrooms Should I Use?
For this savory tart, you’ve got plenty of tasty mushroom options to choose from. Regular button mushrooms will work just fine, but you might want to mix things up with cremini mushrooms (baby bellas) or a blend of wild mushrooms like shiitake, oyster, or porcini for more complex flavors. When shopping, look for mushrooms that feel firm and dry to the touch – avoid any that are slimy or have dark spots. Before cooking, just give them a quick wipe with a damp paper towel instead of washing them under running water, since mushrooms act like little sponges and can get waterlogged. If you’re using larger mushrooms, slice them into even-sized pieces so they cook uniformly in your tart.
Options for Substitutions
This tart is pretty adaptable and you’ve got some wiggle room with the ingredients:
- Puff pastry: This is the foundation of the recipe and really shouldn’t be substituted – store-bought or homemade both work great, but you need actual puff pastry for the right texture.
- Gruyere cheese: If Gruyere is hard to find or too pricey, try Swiss cheese, Emmental, or even a sharp white cheddar. Each will give you that nice melty texture, just with slightly different flavor notes.
- Mushrooms: Any mushroom variety works here – button, cremini, portobello, or a mix. Wild mushrooms like shiitake or oyster mushrooms are great too. Just make sure they’re fresh, not canned.
- Shallots: No shallots? A regular onion works just fine. You can also use 2-3 green onions (white and light green parts only) for a milder flavor.
- Balsamic vinegar: Red wine vinegar or sherry vinegar make good substitutes. If you don’t have any of these, a squeeze of lemon juice will add that nice touch of acidity.
- Egg wash: If you’re out of eggs, you can brush the pastry with heavy cream or milk instead. The browning won’t be quite as golden, but it’ll still work.
Watch Out for These Mistakes While Baking
The biggest challenge when making a mushroom tart is dealing with excess moisture – make sure to cook your mushrooms until all liquid has evaporated, or you’ll end up with a soggy bottom crust that won’t crisp up properly. Another common mistake is not scoring a border around the edge of your puff pastry before adding toppings – this simple step ensures your tart will have those perfectly puffed, flaky edges. Working with cold puff pastry is crucial for the best results, so if it becomes too warm while you’re preparing the filling, pop it back in the fridge for 15 minutes before assembling. For the crispiest base, try pre-baking your puff pastry for 8-10 minutes before adding the toppings, and always remember to poke the center area with a fork to prevent it from puffing up too much.
What to Serve With Mushroom Tart?
This savory mushroom tart pairs perfectly with a fresh arugula salad dressed simply in olive oil and lemon juice – the peppery greens balance out the rich, buttery pastry really nicely. If you’re serving this for dinner, add a bowl of roasted root vegetables like carrots and parsnips on the side to make it more filling. For a complete meal, you might want to include some protein like grilled chicken breast or a simple white fish. And don’t forget a glass of white wine (I love a crisp Chardonnay or Pinot Grigio with this) to bring all the flavors together!
Storage Instructions
Keep Fresh: Once your mushroom tart has cooled completely, place it in an airtight container and keep it in the fridge for up to 3 days. The puff pastry might lose some of its crispiness, but the flavors will continue to develop nicely!
Make Ahead: You can prep the mushroom filling up to 2 days in advance and store it in the fridge. When you’re ready to bake, just assemble the tart with your puff pastry and pop it in the oven. This is super handy when you’re planning a dinner party!
Warm Up: To bring back that lovely crispy texture, warm up leftover tart pieces in a preheated oven at 350°F (175°C) for about 5-7 minutes. I don’t recommend using the microwave as it’ll make the pastry soggy – trust me on this one!
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-35 g
- Fat: 70-80 g
- Carbohydrates: 120-130 g
Ingredients
- 1 tablespoon unsalted butter
- 2 shallots or 1 medium-sized onion
- 2 teaspoons thyme, dried
- 3 garlic cloves
- 1 tablespoon vegetable oil
- 14 oz (400g) fresh mushrooms
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1 1/4 cups grated gruyere cheese (125g)
- 1 sheet puff pastry (approximately 9-10 oz or 270g)
- 1 egg, for brushing the edges
Step 1: Prepare the Oven and Mushrooms
Preheat your oven to 375°F / 190°C / Gas Mark 5, without the fan.
If using a convection oven, reduce the temperature by about 20° or follow your manufacturer’s instructions.
Begin preparing the mushrooms by cutting button mushrooms into 1/4-1/3 inch (5-7mm) slices.
For chanterelle mushrooms, leave small ones whole, cut medium ones into halves, and larger ones into 3-4 parts.
Ensure not to slice the mushrooms too thinly.
Step 2: Sauté the Aromatics and Mushrooms
Slice the shallot and finely chop the garlic.
Heat some butter in a large frying pan over medium-low heat.
Add the sliced shallots and thyme when the butter is hot, cooking until the shallots soften.
Add the garlic, cooking for about 30 seconds while stirring.
Remove the onions and garlic from the pan and set them aside on a plate.
Step 3: Cook the Mushrooms
Add oil to the pan and increase the heat to the highest setting.
Place the button mushrooms in an even layer in the pan, topping with chanterelle mushrooms.
Cook without stirring for 1-2 minutes, then add a splash of vinegar.
Continue cooking and stirring for about 4-8 minutes, depending on your stove’s power, until the mushrooms have reduced in volume by half and all the liquid has evaporated.
Allow the mushrooms to brown slightly without stirring for the last minute of cooking.
Step 4: Combine Mushrooms with Aromatics
Return the onions and garlic to the pan with the mushrooms, stirring to combine.
Season the mixture with salt and pepper, then transfer it to a plate to cool slightly.
Step 5: Prepare the Puff Pastry
Take the puff pastry out of the fridge.
If it’s square, roll it into a rectangular shape.
Score the pastry by running a sharp knife along all four sides, leaving about a 1-inch (2.5 cm) border.
Do not cut all the way through.
Transfer the pastry and its accompanying parchment paper onto a baking sheet.
Prick the center of the dough (but not the borders) with a fork.
Step 6: Assemble and Bake the Tart
Sprinkle cheese evenly over the pastry, then layer the cooled mushroom and onion mixture on top.
Brush the edges of the tart with a beaten egg.
Prick the center of the tart with a fork a few more times to prevent puffing in the oven, avoiding the edges.
Bake the tart for about 20-25 minutes or until golden brown.
Step 7: Serve and Enjoy
Once baked to perfection, remove the tart from the oven and let it cool slightly before serving.
Enjoy your flavorful mushroom and cheese tart!