Very Mushroomy Mushroom Tart
Get ready to indulge in savory perfection with this Very Mushroomy Mushroom Tart—a golden puff pastry tart loaded with the earthy, rich flavors of mixed mushrooms like cremini, shiitake, and oyster. Enhanced with garlic, fresh thyme, and a drizzle of heavy cream, every bite delivers creamy, umami-packed goodness. A layer of Parmesan cheese adds a nutty, salty kick, while a perfectly flaky crust brushed with egg wash offers a satisfying crunch. This easy-to-make yet elegant recipe is perfect for family dinners, brunch gatherings, or as a show-stopping vegetarian appetizer. Garnished with vibrant fresh parsley, this mushroom tart is as visually stunning as it is delicious. Ready in under an hour, it’s a simple yet decadent way to bring gourmet flavors to your table.
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Recipe Information
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 500 grams mixed mushrooms (e.g., cremini, shiitake, oyster)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons heavy cream
- 50 grams grated Parmesan cheese
- 1 egg, beaten
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll out the puff pastry onto the prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges, being careful not to cut all the way through. Prick the center area of the pastry with a fork to prevent it from puffing too much.
Place the puff pastry in the preheated oven and bake for 12 minutes, or until lightly golden but slightly undercooked. Remove from the oven and set aside to cool slightly.
While the pastry is baking, clean and slice the mushrooms into even pieces.
In a large skillet, melt the butter and olive oil over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
Add the mushrooms to the skillet and sauté for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
Stir in the fresh thyme, salt, and pepper, cooking for another minute. Remove the skillet from heat and mix in the heavy cream and grated Parmesan cheese.
Spread the mushroom mixture evenly over the prepared puff pastry, staying within the scored border.
Using a pastry brush, gently apply the beaten egg to the borders of the tart for a golden crust.
Return the tart to the oven and bake for an additional 12–15 minutes, or until the pastry is golden and flaky.
Remove from the oven and let the tart cool for 5 minutes. Garnish with fresh parsley before slicing and serving.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3358 mg | 146% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 8.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 639 mg | 49% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2180 mg | 46% | |
*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.
