This mushroom tart is easy to make, delicious comfort food. It’s packed with your favourite combination of mushrooms, on a puff pastry bed with savoury shallot, spinach and three cheese filling. It makes for a terrific side for brunch or dinner served with a tossed green salad.
A classic comfort food dish with puff pastry
I guess you could say I’ve been on a bit of a puff pastry kick these last months. Somehow a long winter and home office have brought on an inner need for comfort food. And this is exactly the category where puff pastry falls — I think you could put anything on it and call it special. It simply makes everything taste better…and more comforting. Hand pies and pot pies are a great way to use puff pastry, but so is a simple rustic open-faced tart. It’s incredibly easy to make — all you really need to focus on is the filling.
Ingredients for mushroom tart
- Mushrooms – of course, this is a mushroom tart after all. I like to use a mix of mushrooms, such as oyster mushrooms and king oyster mushrooms. And other times I even toss in a few cremini brown mushrooms for this tart recipe. Focus on freshness and choose your favourite.
- Puff Pastry – Store-bought pastry is what keeps this recipe easy.
- Shallots – slowly cooked shallots add a hint of sweetness. For even more flavor, go ahead and take the extra time to caramelise them.
- Spinach — I use a mature spinach for this recipe rather than delicate baby spinach leaves. I find regular spinach is robust enough to stand up to the baking.
- Cheese – Italian cheese is a perfect compliment to mushrooms. And here we have three kinds: Italian gorgonzola dolce, Parmigiano-Reggiano (a.k.a. Parmesan) and ricotta.
- Herbs – Fresh thyme is terrific with mushrooms and works really well together in this tart. I like to use the fresh spring thyme which has delicate leaves, is very aromatic and enhances the flavour of this dish without overpowering it.
Tips for making the best mushroom tart
You don’t have to and you shouldn’t was mushrooms – wipe the mushrooms clean or use a brush to remove any soil. Mushrooms soak up water and we want crispy mushrooms, not slimy ones.
Don’t overcrowd the pan – we want nicely browned mushrooms so unless you have a really big skillet (32cm and large cooking surface) you’ll want to cook the mushrooms in batches. Too many mushrooms in the pan will result in steamed mushrooms.
Use a good quality puff pastry – puff pastry with butter gives the best results but regular puff pastry or even spelt flour pastry works very well too.
Brush the edges with egg – if you want a lovely golden and crispy edge on your tart, brush the edges with an egg wash.
Looking for other puff pasty recipes?
Try one of these delicious recipes:
- Puff Pastry Hand Pies with Mushrooms & Savoy Cabbage
- Vegetable Pot Pie with Sweet Potato & Lentils
- Salmon and Asparagus Tart
Mushroom Tart with Puff Pastry
Ingredients
- 2 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 3 shallots halved lengthwise and thinly sliced
- Sea salt and freshly ground pepper, to taste
- 300-350 g mixed mushroom, sliced (e.g oyster mushrooms, king oyster, cremini)
- 2 generous handfuls mature spinach, stemmed and thinly sliced
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- 1 egg, beaten, plus 1 egg yolk, lightly beaten
- 40 g finely grated parmesan
- 150 g gorgonzola dolce, roughly crumbled
- 1/2 a small red onion, thinly sliced (green onion is also fine)
- 1 x rectangular roll fresh puff pastry (270-280 g roll)
- 100 g ricotta
Method
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In a large non-stick skillet, heat half the butter and oil over medium- to medium high heat. Once hot, add the shallot and fry, stirring occasionally, until softened and golden – about 10 minutes. Transfer to a large bowl.
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Increase the heat to medium-high and add the remaining butter and oil. Add the mushrooms; season with salt and pepper. Cook, stirring occasionally, for 8-10 minutes or until mushrooms are golden.
NOTE: I use a 32 cm skillet. If it looks like the mushrooms will be too crowded, then cook them in two batches or with two skillets so they can nicely brown.
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Add spinach to the skillet with the mushrooms, stir and cook for 1 minute, stirring, until spinach just starts to wilt, transfer to the bowl with shallots. Add the garlic and thyme and stir to combine. Set aside to cool for 10 minutes.
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Meanwhile, preheat the oven to 400°F / 200°C.
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Once the mixture has cooled down, stir in the whole egg, parmesan and gorgonzola dolce.
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Roll out the puff pastry sheet onto a baking sheet (either lined with parchment paper or using the parchment which is with the pastry).
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Spread the mushroom-spinach mixture evenly over the pastry, leaving a 3-4cm border. Brush the border with a little of the extra beaten egg yolk.
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Fold over the corners and the sides of the pastry, so you have a rimmed border. Press the corners together to seal, then brush the rim with egg yolk.
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Sprinkle with red onion slices and dot randomly with teaspoons of ricotta.
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Bake tart for 15 minutes or until pastry is puffed and golden. Serve warm and enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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