Mushroom Tart with Puff Pastry and Gruyere

Mushroom Tart with Puff Pastry and Gruyère is an easy savory tart recipe that looks impressive but takes minimal effort. Golden sautéed mushrooms and melted Gruyère bake on a flaky puff pastry crust that works for weeknight dinners or appetizer boards.

For more easy party bites, try our Spinach and Feta Rolls, Cheese Twists with Puff Pastry, or our Cheesy Sausage Puff Pastry Bites.

Why We Love This Recipe

• Ready in Under an Hour: Store-bought puff pastry does the hard work, so you only need to sauté the mushrooms, layer the tart and bake until golden.
• Crisp Crust, Rich Center: Cooking the mushrooms until their liquid evaporates keeps the pastry flaky instead of soggy, while the Gruyère melts into a savory, nutty layer on top.
• Works for Any Occasion: Cut it into small squares for a holiday appetizer, or serve big slices with a green salad for an easy meatless dinner.
• Make-Ahead Friendly: You can sauté the mushrooms a day early, so the tart comes together in minutes when guests arrive.

Mushroom Tart with Puff Pastry Ingredients

• Puff Pastry: Store-bought sheets work great here and save a lot of time. Thaw them in the refrigerator overnight, or on the counter just until they unfold without cracking. Keep the pastry cold until it goes in the oven, since cold butter layers are what puff up into a flaky crust.
• Mushrooms: Baby bella or white button mushrooms both work well here. Baby bellas have a slightly deeper, meatier flavor, while white mushrooms are milder and easy to find. Slice them evenly and cook them until the pan looks dry, because leftover moisture soaks into the pastry and turns it soggy.
• Gruyère Cheese: Gruyère melts smoothly and adds a nutty, slightly sweet flavor that balances the earthy mushrooms. Grate it yourself from a block. Pre-shredded cheese is coated to keep it from clumping, so it melts grainy instead of creamy.
• Butter and Olive Oil: Butter gives the mushrooms their rich, golden browning, and a little olive oil keeps it from burning over medium-high heat. Wait to salt the mushrooms until they've started to brown, since salting early pulls out water and slows the browning.
• Fresh Thyme: Strip the leaves from the stems and stir them into the mushrooms during the last minute of cooking. The warm pan releases their oils without turning them bitter. Save a few small sprigs to scatter over the tart right before serving.
• Egg Wash: Whisk one egg with a splash of water and brush it only on the pastry border. Keep it from dripping down the cut edges, because egg glues the layers together and stops them from rising as high.

A full ingredient list with exact measurements can be found in the recipe card below.

Substitutions & Variations

• Cheese: Substitute Gruyere with Swiss cheese or white cheddar.
• Mushrooms: Use wild mushrooms, such as chanterelles or shiitakes, for an earthier taste.
• Herbs: Replace thyme with rosemary or parsley.
• Flavor: Add caramelized onions or sun-dried tomatoes for extra depth.
• Presentation: Use mini tart pans for individual servings, perfect for entertaining.

How to Make a Mushroom Tart with Puff Pastry and Gruyere

STEP ONE: Prepare the Puff Pastry

Thaw the puff pastry in the refrigerator according to package directions. Preheat the oven to 400°F (200°C). Lightly dust a large sheet of parchment paper with flour and unroll the puff pastry onto it.

Using a knife or pizza cutter, gently score a ½ inch border around the edge of the pastry.

STEP TWO: Prepare the Mushrooms

Wipe the mushrooms clean and slice them evenly. Heat the olive oil and butter in a frying pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Add the mushrooms, salt, and black pepper, and cook until softened and most of the liquid has evaporated, about 8-10 minutes. Drain any remaining liquid.

STEP THREE: Assemble the Tart

Sprinkle the shredded Gruyère cheese evenly in the center of the pastry, leaving the border clean.

Spread the sautéed mushrooms on top of the cheese. Transfer the pastry to a baking sheet.

STEP FOUR: Bake the Tart

Brush the beaten egg along the border of the pastry. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and puffed.

Remove from the oven and top with fresh thyme sprigs. Allow the tart to cool for a few minutes before cutting into pieces and serving warm.

Storage

Store the leftover mushroom tart in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes before serving. Although not recommended, you can freeze the baked tart for up to 1 month. Thaw in the refrigerator before reheating.

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