Excellent for brunch or appetizer — this Mushroom Tart with Puff Pastry is so quick to prepare. You’ll get the earthiness of the mushrooms, the creaminess of the cheese, and the crunch of the pastry; you would surely be reaching for a second slice!
The only time of the year when I am constantly waiting for supermarkets to open? Yep, you guessed it — only when mushrooms are in season.
You can even buy the same type of mushrooms for five days in a row and end up using them in so many different ways.
You can prepare them for quick mushroom pasta, soups, snacks or as a simple appetizer like this mushroom tart puff pastry. Regardless of how you cook them, the mushrooms’ earthiness is always a good flavor base to play around with.
IF YOU WANT MORE IDEAS ON HOW TO USE PUFF PASTRY, THEN YOU WOULD LOVE THESE POSTS!
- Mushrooms – cremini or button mushrooms are both great for making this tart with puff pastry. You can even combine them if you prefer; the key is to use fresh ones.
- Parsley – you can use fresh or dried ones.
- Olive oil – extra virgin olive oil, if possible.
- Garlic – minced.
- Onion – white or yellow onion would be great fo this mushroom tart.
- Puff pastry – if you’d rather make your own dough, no problem, but the ones from the supermarket would be completely fine.
- Cheese – emmental or gruyere would be excellent for this recipe. They melt so well, with a creaminess and flavor that does not overpower the mushrooms.
- Egg – you need this for the egg wash that gives your mushroom tart its golden color after baking.
- Dried rosemary – of course, fresh ones can be used as well.
- Salt and ground black pepper – for seasoning.
Start by heating the olive oil in a large skillet over medium-high heat.
Once the oil is ready, add the onions and cook for about five minutes (photo 1).
Add garlic, salt, and pepper, and continue cooking until the onions have softened, then add the mushrooms (photo 2).
Add dried rosemary and continue cooking the mushrooms for about five more minutes.
Add the chopped parsley (photo 3).
Continue cooking until the mushrooms are almost cooked (photo 4).
Drain the mushrooms by transferring them to a strainer and leaving them for a few minutes.
Preheat the oven to 180°C (350°F) and place a baking paper on top of a baking tray.
Place the puff pastry on top of the baking paper and spoon the drained mushrooms on it, leaving some pastry on the sides (photo 5).
Once all the mushrooms have been arranged on the puff pastry, sprinkle it with the grated cheese.
Brush the sides of the pastry with the beaten egg (photo 6).
Place the baking tray in the middle of the oven for twenty-five to thirty minutes, or until the sides turned golden.
Take the mushroom tart out of the oven, slice, and serve. Garnish with more fresh parsley or cheese, if desired.
- Different type of cheese. Adding some grated parmesan would add a deeper, cheesy flavor to the mushroom tart. Any kind of blue cheese is not advisable, though.
You have to make sure that you have drained the mushrooms properly before placing them on top of the puff pastry.
Any additional liquid in there will be absorbed by the pastry, making it soggy, instead of crunchy, straight out of the oven.
It would help if you made sure that it’s soft enough that you can unroll it without breaking.
When you feel that it’s too wet when you do this, sprinkle some flour on the pastry, and use your hands to spread the flour evenly. It will help in absorbing (or drying) the liquid before you add the mushrooms on top.
You can cook the mushrooms earlier and store them in the refrigerator before assembling the tart. But do not keep it for more than twenty-four hours.
So, give it a try, and let me know!
Mushroom Tart with Puff Pastry
- Large pan (or skillet)
- Measuring cups
- Rubber spatula
- Baking tray
- Baking paper
- 3 tbsp olive oil
- 1 medium onion, chopped thinly
- 2 cloves garlic, chopped finely or minced
- 3 cups fresh mushrooms (at least 1/4 kg), cleaned and chopped thinly
- 1/2 tsp dried rosemary
- handful fresh parsley, chopped roughly
- 1 roll puff pastry, thawed
- 1/2 cup Emmental cheese, grated
- 1 small egg, beaten
- salt and pepper, to season
Cook the mushrooms:
- Using a large skillet, add and heat olive oil over medium heat.
- Once the oil is ready, add onions and cook for about 5 minutes.
- Add the garlic, and season with salt and pepper.
- Continue cooking until the onions are soft.
- Add the mushrooms and dried rosemary and cook the mushrooms for about 5 more minutes.
- Add the fresh parsley and mix to combine.
- Once the mushrooms are almost cooked, remove the pan from the heat and transfer them to a strainer to drain the remaining liquid.
Assemble the tart:
- Preheat the oven to 180°C (350°F) and use baking paper to line a baking tray.
- Place the rolled-out puff pastry on top of the baking paper.
- Use a spoon to place the drained mushrooms on top of the pastry, leaving some space on all sides.
- Once all the mushrooms have been arranged on the puff pastry, sprinkle it with cheese.
- Brush the sides of the pastry with the beaten egg.
Bake the mushroom tart:
- Place the baking tray in the middle of the oven for 25 to 30 minutes, or until the sides turned golden.
- Take the tart out of the oven, slice, and serve.
- Garnish with some more parsley or cheese, if desired.
- Cook’s Tip #1: Button mushrooms or cremini are both excellent for making this recipe.
- Cook’s Tip #2: Emmental or gruyere cheese are the best types to use, and you can add some grated parmesan if you want a more intense cheesy flavor.
- Cook’s Tip #3: Dust the pastry with more flour if it’s too moist from de-frosting.
- Cook’s Tip #4: Do not forget to drain the mushrooms before placing them on the puff pastry.Any remaining liquid in the mushrooms will make the pastry soggy.