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Mushroom Tart with Puff Pastry

Making a delicious and crunchy mushroom tart at home is not that difficult; even more so when you don't need to prepare your own puff pastry! So, go ahead and enjoy a slice (or two) for your next brunch or appetizer!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Appetizer
Cuisine: American
Servings: 6 slices
Calories: 125kcal
Author: Neriz

Ingredients

  • 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

Instructions

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.

Notes

  • 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.

Nutrition

Calories: 125kcal | Carbohydrates: 4g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 30mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 109IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 1mg