Mixed Mushroom Tart
Delight your taste buds with this Mixed Mushroom Tart, a savory masterpiece that combines flaky puff pastry with an earthy medley of cremini, shiitake, and button mushrooms. Sautéed in a rich blend of olive oil, butter, garlic, and fresh herbs like thyme and rosemary, the mushrooms are layered over a creamy base of heavy cream and nutty Gruyere cheese. Finished with a golden egg-washed crust and an optional sprinkle of fresh parsley, this tart is as elegant as it is easy to prepare. Perfect as an appetizer, brunch dish, or light dinner, this mushroom tart is a crowd-pleaser that pairs beautifully with a side salad or a glass of crisp white wine. Ready in under an hour, it’s an effortless yet impressive addition to any table.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 200 grams Cremini mushrooms
- 100 grams Shiitake mushrooms
- 100 grams Button mushrooms
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoons Fresh rosemary, finely chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 3 tablespoons Heavy cream
- 100 grams Gruyere cheese, grated
- 1 egg Egg, beaten (for egg wash)
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry slightly to smooth it out. Transfer it to the prepared baking sheet.
Using a sharp knife, score a 1-inch border around the edges of the puff pastry without cutting all the way through. Prick the inside area with a fork to prevent it from puffing up while baking.
Place the puff pastry in the fridge to chill while you prepare the mushroom filling.
Clean the mushrooms with a damp cloth and slice them evenly. Set aside.
Heat olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.
Stir in the fresh thyme, rosemary, salt, and black pepper, and cook for another minute. Remove the skillet from heat and let the mushroom mixture cool slightly.
Take the puff pastry out of the fridge. Spread the heavy cream evenly over the inner area of the tart (inside the scored border) using a pastry brush or spoon.
Sprinkle half of the grated Gruyere cheese over the cream, then evenly spread the cooked mushroom mixture on top. Add the remaining cheese over the mushrooms.
Brush the edges of the puff pastry with the beaten egg to give it a golden finish.
Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed up and golden brown.
Remove the tart from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.
Slice the tart into portions and serve warm or at room temperature.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 13.5 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1146 mg | 88% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2042 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
