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.
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 to 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 + a teaspoon of water 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 the mushrooms clean. Heat the olive oil and butter in a large pan over medium-high heat. Add the mushrooms, cooking in batches if crowded, and sauté until golden and the pan looks dry, 8 to 10 minutes. Season with salt and pepper, then add the garlic and cook for 30 seconds.
- 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 wash 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
Cooking Notes
Cook the mushrooms until their liquid has evaporated and they're golden but still plump.
Tips for Best Results
- Keep the puff pastry cold until it goes into the oven so the butter layers puff up flaky.
- Grate the Gruyère from a block so it melts smooth and creamy.
- Brush the egg wash only on the border so the edges rise tall and crisp.
- Let the tart rest for 5 minutes before cutting so the cheese sets and the slices hold their shape.
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
