This vegetarian mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round. Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese. It’s utterly and mouthwateringly delicious, and you won’t be able to stop at just one slice!
It’s so quick to make, and super simple. But the result is impressive, perfect textures and big flavors!
Meet my new favorite lunch recipe, this super easy mushroom tart! Light, buttery, cheesy, and mushroomy (if there’s such a thing). If you love mushrooms, then you’re going to fall in love with this tasty mushroom tart!
Anyone can make this mushroom tart, I mean, even if you’re a kitchen newbie you still can easily make this. So make sure to bookmark this recipe, as it will become your go-to recipe for lunches, brunches, and even dinners. Serve it with a side salad, a portion of fries, and your guests will love you for it!
And if you love the idea of an easy puff pastry tart as much as I do, you need to check out my Asparagus tart recipe as well! It’s SO good especially when asparagus is in season!
What Goes in Mushroom Tart
- Mushrooms: You can use any type of mushrooms that you like, I went for chestnut/cremini brown mushrooms, but by all means, go for any type of mushrooms that you have available. Whether it’s white button mushrooms, wild mushrooms, or porcini mushrooms, it will taste amazing!
- Puff Pastry: I recommend getting an all-butter puff pastry. You have to read the label, but many brands use shortening and other types of fat. If you can’t find it, use pie crust instead.
- Cheese: I used Edam (semi-hard cheese), but Gruyere or raclette go very well here. You can also go for a mix of cheddar and mozzarella.
- Garlic, onion, and fresh thyme (you can also use rosemary).
- Olive oil, butter, salt, pepper, and an egg for the egg wash.
How To Make Mushroom Tart
If you’re using frozen puff pastry, you have to make sure that it’s thawed. I recommend that you thaw the frozen puff pastry in the fridge overnight, but if you don’t have time then you can leave it on the counter at room temperature to thaw. But, when puff pastry is warmed up it will melt so you really have to catch it during that sweet spot when it’s thawed but not melted? So keep an eye on it!
To make the mushroom tart, it’s just 4 simple steps:
- Saute the mushrooms. Feel free to change things up and add other ingredients such as onions or even cherry tomatoes. But no matter what you do, always make sure that you’re using enough garlic because there’s nothing better than garlicky mushrooms in a mushroom tart!
- Line a sheet pan with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges (create a border) and this will create your crust. Then using a fork prick the puff pastry sheet.
- Grate some cheese, and sprinkle it over the puff pastry sheet.
- Top with the sauteed mushrooms, and bake!
With the same method, the possibilities are endless! Make a mixed vegetable tart, tomato tart, asparagus tart, you name it! You can get as creative as you’d like, and add your own seasonings and flavors to make your own creation inspired by this mushroom tart.
Also keep in mind that this mushroom tart reheats beautifully. You can either reheat it in the microwave, or in the oven just for a couple of minutes until it’s warmed up. And you can even freeze it.
What To Serve Mushroom Tart With
Serve this mushroom tart warm as an appetizer, side, or even main. It goes so well with a side salad and a portion of french fries or oven-baked fries.
For more great mushroom recipes, make sure to check out my mushroom rice recipe, Indian mushroom bhaji, Air Fryer mushrooms, mushroom risotto, and these grilled portobello mushrooms.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mushroom Tart
Ingredients
- 2 tablespoons olive oil
- 3 cups (200g) mushrooms
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon butter optional
- 2 cloves garlic minced
- 1 tablespoon fresh thyme chopped
- 1 sheet puff pastry
- 1½ cups (125g) grated cheese Edam, Gruyere, raclette, or a mix of cheddar and mozzarella.
- 1 egg for the egg wash
- ¼ teaspoon chili flakes optional
Instructions
- Preheat oven to 180°C/350°F (160°C/320°F fan).
- On medium heat, heat olive oil in a pan. Add the mushrooms, season with salt and pepper, and cook stirring occasionally until the mushrooms release their liquids and it cooks off (about 8 minutes).
- Melt butter (optional)*, and saute garlic until its fragrant. Add thyme, cook for a minute, and remove from heat.
- Line a baking sheet with parchment paper, this will prevent the puff pastry from sticking to the sheet pan. Unroll the puff pastry sheet, then score the edges using a sharp knife leaving a 1-inch border. Then using a fork, prick the puff pastry sheet.
- Top the puff pastry with grated cheese, followed by sauteed mushrooms.
- Using a pastry brush, brush the border with an egg wash.
- Bake for 12-15 minutes, or until the puff pastry is puffed and lightly browned.
- Sprinkle some chili flakes if desired, then cut into 6 squares, and serve warm.
Notes:
- If using frozen puff pastry, let it thaw completely before using (preferably overnight in the fridge).
- Keep the puff pastry in the fridge until you’re ready to use as otherwise it will melt and become too soft and difficult to handle.
- I used an All-Butter Puff Pastry sheet that was 320g in weight, which is around 11 ounces.
- Adding butter to the sauteed mushrooms is optional, it adds more flavor but if you don’t want the tart to be too buttery then omit the butter.
- Feel free to saute an onion with the mushroom.
- Other herbs that go well with the filling are rosemary and oregano
Video
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Diane Kraft (foodieforpeace) says
Thanks so much, Diana, for sharing this recipe. I was looking for a tasty dish for some organic wild mushrooms that I got from a local farmer. This was a delicious choice! I did increase the heat to 425 to get the structural crispness I wanted. Otherwise I made it as written. Used Gruyere the first time. With a salad, what a meal!
Diana says
I bet it’s even better with wild mushrooms! I’m so glad to hear you enjoyed it!
John Korologos says
Good morning, I was wondering if I could assemble then keep in refrigerator until it’s time to bake?of course I’d cover it with plastic wrap to keep it safe from other foods.
Diana says
Yes! It freezes very well.