Mushroom Tart
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
230 kcal
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Course
Appetizer
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Cuisine
American, International
Mushroom Tart
Description
The Mushroom Tart begins with sautéing sliced mushrooms and shallots in butter with dried thyme and minced garlic until softened and lightly caramelized. A splash of balsamic vinegar is added toward the end of cooking to deepen the flavor. This mixture is spread evenly over a sheet of puff pastry, which is then topped with shredded Gruyere cheese, a flavorful Alpine cheese that melts smoothly and adds a rich sharpness.
The edges of the pastry are brushed with egg wash before baking the tart at 375°F until the pastry is golden and puffed, and the cheese is melted and slightly browned. The result is a savory tart with a crisp, flaky crust and tender, juicy mushroom topping infused with aromatic herbs and a subtle tang from the vinegar.
Serve the tart warm or slightly cooled as an appetizer or with a simple green salad for a light lunch or dinner. The richness of the mushrooms and cheese pairs well with crisp vegetables or a dry white wine. The tart is best eaten soon after baking, as the puff pastry loses its crispness over time but can be reheated gently.
Ingredients
- 1 tablespoon butter
- 2 shallot or 1 medium onion
- 2 teaspoons thyme dried
- 3 cloves garlic
- 1 tablespoon neutral cooking oil generic cooking oil
- 14 oz mushrooms 400g
- 1 tablespoon balsamic vinegar
- salt to taste
- black pepper to taste
- 1 1/4 cups gruyere cheese shredded
- 1 puff pastry about 9-10 ounce (270g, sheet
- 1 egg for brushing the edges
Instructions
Cook the mushrooms:
- Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
- Cut the button mushrooms into 1/4-1/3 inch (5-7mm) slices. Chanterelle mushrooms: leave small mushrooms whole, cut medium mushrooms into 2 parts, and large mushrooms into 3-4 parts. Don't cut the mushroom too thinly.
- Cut the shallot into slices, finely chop the garlic.
- Heat butter in a large frying pan over medium-low heat. When hot add the onions and thyme, cook for a couple of minutes, until the onion is soft. Add the garlic and cook for 30 seconds, stirring.
- Transfer the onions with garlic to a plate.
- Add oil to the pan and increase the heat to the highest setting. Add mushrooms in an even layer, starting with button mushrooms (chanterelle mushrooms should be on top of button mushrooms). Cook without stirring for 1-2 minutes then add the vinegar and cook, stirring, for about 4-8 minutes (depending on how powerful your stovetop is) until the mushrooms have reduced their volume in half and all the liquid is evaporated. Don't stir the mushrooms for about a minute when almost all liquid is evaporated, letting the mushrooms brown a little.
- Add the onions with garlic back to the pan, stir with the mushrooms. Season the mushrooms and onions with salt and pepper. Transfer to a plate and leave to cool slightly.
Assemble and bake the tart:
- Take the puff pastry out of the fridge. If your puff pastry is square when you buy it, roll it out slightly into a rectangular shape. With the tip of a sharp knife, score through the top layers of the puff pastry by running the knife along all four sides of the dough (leaving about 1-inch / 2.5 cm border). Do not cut all the way through the dough. Transfer the pastry, along with the parchment paper that comes with it to a baking sheet. Prick the dough (but not the borders) with a fork.
- Sprinkle the cheese in an even layer over the dough.
- Top with cooled mushrooms and onions.
- Brush the edges of the tart with beaten egg. Prick the dough with a fork a couple times more (or it will puff up in the oven), not the edges, just the center of the tart.
- Bake the tart for about 20-25 minutes or until golden.
- Enjoy!
Notes
- Use all-butter puff pastry for best flavor and texture when available.
- Mix of mushroom types such as button and chanterelle adds depth; cremini or porcini also work well.
- If balsamic vinegar is unavailable, substitute with soy sauce or omit.
- Egg wash on pastry edges can be replaced with heavy cream or milk for brushing.
- Serve with salad greens and tomatoes to balance the tart’s richness.
- The tart is best eaten within 1-2 hours after baking to retain crispness, but can be reheated gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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