Dessert

Mushroom Tart Recipe

ByClara Bennett October 6, 2026October 6, 2026

Introduction

This mushroom tart combines earthy mushrooms with savory Gruyère cheese on a flaky puff pastry base. It’s perfect as a light lunch or an elegant appetizer that’s surprisingly easy to make at home.

The image shows a mushroom tart cut into five square pieces on a baking tray lined with white parchment paper. The tart has three visible layers: a thick golden puff pastry crust at the bottom, a generous layer of cooked mushrooms in various brown shades with some caramelized edges, and melted pale yellow cheese scattered unevenly on top. Small green herb leaves are sprinkled over the mushrooms and cheese, adding a touch of color. A metal spatula is lifting one piece from the bottom left, highlighting the tart's texture. The scene is set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet puff pastry (thawed)
2 tablespoons olive oil
1 large onion (thinly sliced)
3 cloves garlic (minced)
1 pound mixed mushrooms (sliced)
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Gruyère cheese (shredded)
1 egg (beaten, for egg wash)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: On a lightly floured surface, roll out the thawed puff pastry to fit your tart pan. Place the pastry in the pan, trim any excess edges, and prick the bottom evenly with a fork to prevent bubbling.
Step 3: Heat olive oil in a skillet over medium heat. Add the sliced onions and minced garlic. Cook until softened and fragrant, about 5 minutes.
Step 4: Add the sliced mushrooms, dried thyme, salt, and black pepper to the skillet. Cook until the mushrooms are browned and tender, about 8-10 minutes. Taste and adjust seasoning if needed.
Step 5: Spread the cooked mushroom mixture evenly over the prepared puff pastry base.
Step 6: Sprinkle the shredded Gruyère cheese evenly on top of the mushrooms.
Step 7: Brush the edges of the pastry with the beaten egg to help achieve a golden, shiny crust.
Step 8: Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Step 9: Remove from the oven and allow the tart to cool slightly before slicing and serving warm.

Tips & Variations

Use a mix of wild mushrooms like cremini, shiitake, and oyster for a more complex flavor.
For extra richness, stir a spoonful of crème fraîche or cream cheese into the mushroom mixture before assembling.
Swap Gruyère for fontina or mozzarella if preferred, though Gruyère adds a distinctive nutty note.
If you like herbs fresh, garnish the baked tart with chopped fresh thyme or parsley before serving.

Storage

Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat slices gently in a low oven or toaster oven to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

A close-up image of a thick square slice of mushroom pizza being lifted with a metal spatula. The pizza slice has a base layer of golden-brown crust, followed by a layer of melted cheese that appears creamy and slightly browned in spots. The top layer is covered densely with sautéed mushrooms and small bits of cooked onions, giving a mix of dark and light brown colors with some green herb sprinkles. The background shows more of the same pizza on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this tart?

Yes, frozen puff pastry works well as long as it is fully thawed before rolling out and assembling the tart.

Can I make the tart ahead of time?

You can prepare the mushroom filling and assemble the tart in the pan, then refrigerate it for a few hours before baking. Bake it fresh when ready to serve for the best puff and texture.