Mushroom Tart
Elevate your appetizer game with this irresistible Mushroom Tart—a savory showstopper that's as elegant as it is simple to make. Featuring a flaky puff pastry base topped with a luscious layer of creamy seasoned cheese and a medley of golden, sautéed mushrooms like cremini, shiitake, and oyster, this recipe brings an earthy richness to your table. Infused with the aromatic notes of garlic and fresh thyme, and finished with a golden, crispy crust brushed with egg wash, this tart is bursting with flavor in every bite. Perfect for brunch, dinner parties, or as a light meal, this dish dazzles both in presentation and taste. Garnish with fresh parsley for a bright, herby finish and serve warm for optimal enjoyment. Ready in under an hour and serving up to four people, this Mushroom Tart is the perfect balance of gourmet flair and weeknight convenience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 350 grams Mushrooms (mixed variety, such as cremini, shiitake, and oyster)
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 125 grams Cream cheese, softened
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 1 tablespoon Milk
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface to fit your baking tray, if necessary. Transfer the pastry to the prepared tray.
Using a sharp knife, score a 1-inch border around the edge of the pastry, being careful not to cut all the way through. This will create the crust.
In a mixing bowl, combine the softened cream cheese, grated Parmesan, half the minced garlic, salt, and black pepper. Mix until smooth. Spread this mixture evenly over the inner rectangle of the pastry, avoiding the border.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
Add the remaining minced garlic and thyme leaves to the skillet, stirring for 1-2 minutes until fragrant. Remove from heat and allow to cool slightly.
Arrange the cooked mushrooms evenly over the cheese mixture on the tart base.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the pastry border with the egg wash for a golden finish.
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed up.
Remove the tart from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley before slicing and serving.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.5 g | 254% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 13.2 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 777 mg | 60% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1796 mg | 38% | |
*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.
