Mushroom Tart with Puff Pastry and Gruyere
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.
Servings: 4
Calories: 567kcal
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.
Video
Notes
Storage Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes before serving.
Freeze Although not recommended, you can freeze the baked tart for up to 1 month. Thaw in the refrigerator before reheating.
Reheat To reheat, warm the tart in the oven at 350°F until heated through.
Substitutions
- 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.
Nutrition
Calories: 567kcal | Carbohydrates: 31g | Protein: 18g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 699mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 485IU | Vitamin C: 3mg | Calcium: 353mg | Iron: 2mg
