Delicious Mushroom Tart In Just 6 Easy Steps

An elegant and savory mushroom tart is the perfect dish for a light lunch, a stunning appetizer, or a vegetarian main course. This recipe combines an assortment of earthy mushrooms with a creamy, herbed filling, all nestled inside a flaky, golden crust. Simple to prepare with store-bought puff pastry, this mushroom tart recipe delivers on both flavor and presentation, making it a guaranteed crowd-pleaser.

What is a Mushroom Tart?

A mushroom tart is a type of open-faced pastry dish where a savory mushroom filling is baked inside a pastry shell. The name comes from the French word “tarte,” which refers to a shallow pastry with a filling. While sweet tarts are common, savory versions are equally popular and versatile. This tart is a fantastic example of a dish that can be both rustic and refined, showcasing the rich, earthy flavors of mushrooms in a beautiful presentation. If you love mushroom flavor, we suggest you try Mushroom Soy Sauce or Vegan Truffle Mushroom.

Ingredients

For the Pastry & Filling

• 1 sheet frozen puff pastry (from a 14.1-ounce box), thawed
• 2 tbsp olive oil
• 1 large shallot, thinly sliced
• 3 cloves garlic, minced
• 12 ounces (340g) mixed mushrooms (cremini, shiitake, or oyster), sliced
• 1/2 tsp fresh thyme leaves
• 1/4 cup heavy cream or crème fraîche
• 1/4 cup grated Parmesan cheese
• Salt and black pepper, to taste

For the Egg Wash

• 1 large egg, beaten

How to Make a Mushroom Tart

1. Prepare the Pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. Place the pastry sheet on a baking sheet lined with parchment paper. Using a fork, pierce the pastry all over to prevent it from puffing up too much. Bake at 400°F (200°C) for 10 minutes to pre-bake the crust.
2. Make the Filling: While the pastry bakes, heat the olive oil in a large skillet over medium-high heat. Add the sliced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Sauté the Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for about 5-7 minutes until they have released their liquid and are nicely browned. Stir in the fresh thyme, salt, and pepper.
4. Finish the Filling: Reduce the heat to low. Stir in the heavy cream or crème fraîche and Parmesan cheese. Cook for 1-2 minutes until the cheese has melted and the mixture is creamy and well-combined. Remove from heat.
5. Assemble the Tart: Once the pre-baked pastry crust is ready, carefully spoon the mushroom mixture evenly over the top, leaving a small border of pastry around the edges.
6. Bake the Tart: Brush the exposed pastry edges with the beaten egg wash for a beautiful golden finish. Return the tart to the oven and bake for another 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Let the mushroom tart cool for a few minutes before slicing and serving.

Tips for the Perfect Mushroom Tart

• Dry Your Mushrooms: For a better sear and richer flavor, make sure to wipe your mushrooms clean instead of rinsing them. This prevents them from becoming soggy when sautéed.
• Don’t Overfill: Use just enough filling to cover the crust. Overfilling can make the center soggy and prevent the tart from setting properly.
• Vary Your Cheese: While Parmesan works wonderfully, a savory mushroom tart can also be made with crumbled goat cheese, Gruyère, or even a sharp cheddar for a different flavor profile.

Conclusion

This mushroom tart is a testament to how simple ingredients can create a sophisticated and memorable meal. With its flaky crust and savory, earthy filling, it is a perfect dish for any occasion. Enjoy this stunning tart warm from the oven!

Delicious Mushroom Tart In Just 6 Easy Steps

foodifa

An elegant and easy recipe for a savory mushroom tart with a flaky puff pastry crust and a creamy, earthy filling.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Pastry

Cuisine European, French

Servings 5

Calories 400 kcal

Ingredients

  

For the Pastry & Filling

• 1 sheet frozen puff pastry from a 14.1-ounce box, thawed
• 2 tbsp olive oil
• 1 large shallot thinly sliced
• 3 cloves garlic minced
• 12 ounces 340g mixed mushrooms (cremini, shiitake, or oyster), sliced
• 1/2 tsp fresh thyme leaves
• 1/4 cup heavy cream or crème fraîche
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

For the Egg Wash

• 1 large egg beaten

Instructions

 

• Prepare the Pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. Place the pastry sheet on a baking sheet lined with parchment paper. Using a fork, pierce the pastry all over to prevent it from puffing up too much. Bake at 400°F (200°C) for 10 minutes to pre-bake the crust.
• Make the Filling: While the pastry bakes, heat the olive oil in a large skillet over medium-high heat. Add the sliced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
• Sauté the Mushrooms: Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for about 5-7 minutes until they have released their liquid and are nicely browned. Stir in the fresh thyme, salt, and pepper.
• Finish the Filling: Reduce the heat to low. Stir in the heavy cream or crème fraîche and Parmesan cheese. Cook for 1-2 minutes until the cheese has melted and the mixture is creamy and well-combined. Remove from heat.
• Assemble the Tart: Once the pre-baked pastry crust is ready, carefully spoon the mushroom mixture evenly over the top, leaving a small border of pastry around the edges.
• Bake the Tart: Brush the exposed pastry edges with the beaten egg wash for a beautiful golden finish. Return the tart to the oven and bake for another 20-25 minutes, or until the pastry is golden brown and the filling is bubbly. Let the mushroom tart cool for a few minutes before slicing and serving.

Notes

Make sure to let the puff pastry thaw completely but keep it chilled to prevent the butter from melting.

Keyword easy tart, mushroom tart, mushroom tart recipe, puff pastry