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Mushroom Tart with Gruyère and Puff Pastry Recipe

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4.1 from 1 review

This savory Mushroom Tart features a flaky puff pastry base topped with sautéed mushrooms, shallots, garlic, and melted Gruyere cheese. With a hint of thyme and balsamic vinegar, this elegant and flavorful tart makes a perfect appetizer, snack, or light meal, delivering a comforting blend of earthy mushrooms and rich cheese in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

For the Mushroom Mixture

  • 1 tablespoon butter
  • 2 shallots (or 1 medium onion), sliced
  • 2 teaspoons dried thyme
  • 3 cloves garlic, finely chopped
  • 1 tablespoon oil
  • 14 oz (400g) mushrooms (button mushrooms or a mix including chanterelle), sliced or cut into pieces as appropriate
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

For the Tart

  • 1 1/4 cups (125g) shredded Gruyere cheese
  • 1 sheet puff pastry (about 9-10 oz / 270g), thawed
  • 1 egg, beaten (for brushing the edges)

Instructions

  1. Cook the mushrooms: Cut the mushrooms into appropriate sizes (slices for button mushrooms; leave small chanterelles whole and cut larger ones into pieces). Slice shallots and finely chop garlic. Heat butter in a large frying pan over medium-low heat, add shallots and thyme, and cook until soft, about 2 minutes. Add garlic and cook for 30 seconds. Remove shallot and garlic mixture to a plate.
  2. Sauté mushrooms: Add oil to the same pan and increase heat to high. Add mushrooms evenly (button mushrooms first, chanterelles on top). Cook without stirring for 1-2 minutes. Add balsamic vinegar and continue cooking with stirring for 4-8 minutes until mushrooms reduce by half and liquids evaporate. Allow mushrooms to brown slightly by not stirring for about a minute at the end.
  3. Combine mushroom and onion mixture: Add shallots and garlic back to the pan, stir to combine. Season with salt and pepper. Remove from heat and let cool slightly.
  4. Prepare pastry base: Preheat oven to 375°F (190°C, Gas Mark 5). Roll puff pastry slightly into a rectangle if needed. Score a 1-inch (2.5 cm) border around the edge without cutting all the way through. Transfer pastry with parchment paper to a baking sheet. Prick the dough inside the border with a fork to prevent puffing.
  5. Assemble tart: Evenly sprinkle shredded Gruyere over pastry. Spread the cooled mushroom and onion mixture evenly on top of the cheese.
  6. Prepare for baking: Brush the edges of the pastry with beaten egg. Prick the center of the tart a few more times with a fork to prevent puffing (do not prick edges).
  7. Bake: Bake in the preheated oven for 20-25 minutes until the pastry is golden and cheese is melted.
  8. Serve and enjoy: Remove from oven, let cool slightly, then slice and serve warm.

Notes

  • Use a mix of mushrooms for best flavor—button mushrooms are ideal, but chanterelles or other wild mushrooms add depth.
  • Make sure to not cut the puff pastry all the way through when scoring the border to allow for a raised crust.
  • Pricking the pastry prevents the center from puffing up too much while baking.
  • Let mushrooms brown nicely for enhanced flavor, but be careful not to burn them.
  • You can substitute Gruyere cheese with Swiss or mozzarella if preferred.
  • If using a convection oven, reduce the baking temperature by 20°C as noted.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Appetizer
  • Method: Stovetop and Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://dishiary.com/mushroom-tart-with-gruyere-and-puff-pastry-recipe/