This Mushroom Tart with Puff Pastry and Gruyere is quick to prep, savory, and perfect when we want something impressive without extra work. This savory tart recipe layers sautéed mushrooms, creamy Gruyere, and a crisp puff pastry base for an easy bake that fits everything from weeknight dinners to appetizer boards.
If you like this puff pastry recipe, you may also love our Spinach and Feta Rolls, Cheese Twists with Puff Pastry, or our Cheesy Sausage Puff Pastry Bites.
Mushroom Tart with Puff Pastry at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Oven-baked
- 🍽️ Cuisine: American / Appetizer
- 👩🍳 Pair With: Italian white bean salad, quinoa cucumber salad, simple mixed greens
- ⭐ Difficulty Level: Easy
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This savory mushroom tart disappears fast, especially when we pair it with a fresh salad on the side. ~Jami
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Why We Love This Recipe
- Quick and Easy: Perfect for busy parents, this tart can be prepared and baked in under an hour.
- Versatile: Great for entertaining or as a weeknight meal.
- Kid-Friendly: The cheesy, crispy tart is a hit with kids.
Mushroom Tart with Puff Pastry Ingredients
- Puff Pastry: We prefer the Pepperidge Farm sheets for a crispy and flaky crust. Thaw it according to package directions.
- Gruyere Cheese: Adds a nutty, creamy flavor that pairs perfectly with mushrooms.
- Mushrooms: Use a mix of your favorite varieties for a depth of flavor. Slice them evenly for uniform cooking.
- Butter and Olive Oil: Used for sautéing the mushrooms, adding richness to the dish.
- Fresh Thyme: Brings an aromatic touch. Use fresh sprigs for the best flavor.
- Salt and Pepper: To taste, enhancing all the flavors.
- Egg Wash: Gives the pastry a beautiful golden finish.
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.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Make sure all liquid is evaporated from the mushrooms to prevent a soggy tart.
✔️ DO Serve warm for the best flavor and texture.
❌ DO NOT Skip the egg wash on the pastry edges for a beautiful golden finish.
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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Recipe FAQs
Yes, you can use a variety of mushrooms such as cremini, shiitake, or a mix of wild mushrooms. Each type will bring a unique flavor to the tart. Just ensure they are sliced evenly and cooked thoroughly to remove excess moisture.
To prevent the puff pastry from becoming soggy, make sure the mushrooms are fully cooked and all liquid has evaporated before placing them on the pastry. Additionally, you can lightly prick the pastry with a fork before baking to allow steam to escape, which helps keep the crust crisp.
Yes, you can prepare the mushroom filling a day ahead and store it in the refrigerator. Assemble and bake the tart just before serving to ensure the puff pastry remains crisp. If you need to reheat leftovers, bake them in the oven at 350°F (175°C) for about 10 minutes.
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📖 Recipe
Mushroom Tart with Puff Pastry and Gruyere
Equipment
- Large frying pan
- Baking sheet
- Parchment paper
- Knife or pizza cutter
- Pastry brush
Ingredients
- 1 sheet Pepperidge Farm puff pastry (about 9 x 10 inches) thawed
- 1 cup Gruyere cheese shredded
- 12 ounces mushrooms sliced
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2-3 sprigs fresh thyme
- 1 clove garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper freshly ground
- 1 dash all-purpose flour for dusting
- 1 egg beaten, for egg wash
Instructions
- Thaw puff pastry in the refrigerator according to package directions.
- Preheat oven to 400°F (200°C). Lightly dust a large sheet of parchment paper with flour. Unroll the puff pastry sheet and place it on the floured surface.
- Using a knife or pizza cutter, gently score about ½ inch all the way around the edge of the pastry to create a border. Sprinkle the shredded Gruyere cheese evenly in the center, leaving the border clean.
- Wipe mushrooms clean. Heat olive oil and butter in a frying pan over medium heat. Add mushrooms, salt, and black pepper. Sauté until mushrooms are softened and most of the liquid has evaporated, about 8-10 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
- Add minced garlic and sauté for about 1 minute until fragrant.
- Drain any excess liquid from the sautéed mushrooms. Spread them on top of the cheese. Transfer the pastry to a baking sheet. 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.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
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Notes
- 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.
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