A wild mushroom tart with puff pastry and gruyere cheese — what’s not to love? In this delicious recipe, golden-brown pan-fried mushrooms (oyster, king trumpet, shiitake, and cremini) are the star! They are mixed together with lightly caramelised shallot, fresh thyme, parsley and gruyere cheese which is nestled on top a puff pastry base and baked until crisp and flaky. A combination that is simply so good!
Easy mushroom tart recipe
These tasty mushroom tartlets are so easy to make with store bought puff pastry, which makes them so easy to put together (I recommend buying all-butter puff pastry for a richer flavour!). You can make 6 or 8 tartlets, or even try for smaller squares if you are looking to serve this as an appetiser. The great thing about making individual mushroom tarts is that you get some of that tasty, buttery puff pastry edge in every bite.
Mushrooms — I recommend using a mixture of mushrooms, as this adds depth of flavour and texture. Each type of mushroom has it’s own subtle unique flavour, texture and umami richness. For this particular recipe, I like to use 100 g of each sort (oyster, king trumpet, shiitake, and cremini). They are pan-fried in a heavy-based skillet until golden brown which makes them extra tasty!
Cheese — gruyere is definitely the cheese of choice here. I have tried Comté which is one of my favourites, but gruyere just seems outshine it when its paired with fried mushrooms. And of course, blue cheese fans can attest to how well gorgonzola or roquefort pair with mushrooms. This would be a great alternative to gruyere, plus a little spinach rather than parsley.
What to serve with wild mushroom tartlets
This mushroom tart recipe is perfect for a light, tasty dinner for four when served with a green salad. A simple spinach salad is a great choice. Otherwise, a great alternative is a arugula salad. My favourite is arugula tossed in a little olive oil, with freshly squeezed lemon, shaved parmesan and freshly ground pepper. This makes the perfect light supper, when you don’t want to spend much time in the kitchen but want plenty of flavour.
Other recipes with puff pastry
Try one of these delicious favourites:
- Puff Pastry Hand Pies with Mushrooms & Savoy Cabbage
- Moroccan Spiced Lentil Pie with Sweet Potato
- Potato Pie with Leeks & Gruyere
- Vegetable Pot Pie with Sweet Potato & Lentils
Wild Mushroom Tart with Gruyere
For the mushroom tarts:
- 1 tablespoon olive oil
- 2 medium/large shallots, finely diced
- 1 tablespoon unsalted butter
- 400 g mixed mushrooms (such oyster, king trumpet, shiitake, cremini), sliced
- 1 teaspoon fresh thyme leaves
- 1 garlic clove, minced
- Sea salt and freshly ground pepper, to taste
- 75 g gruyere, grated
- 1/2 small bunch flat-leaf parsley, coarsely chopped (3-4 tablespoons)
- 1 roll fresh puff pastry (280 g, 24 x 40 cm)
- 1 egg, lightly beaten
To serve (optional):
- 4 or more handfuls baby spinach leaves
- 1 small red onion, sliced
- Extra-virgin olive oil
- Balsamic vinegar
In a large heavy-bottomed skillet, heat the oil over medium heat. Add the shallots and a generous pinch of salt and sauté until golden, stirring often (about 10 minutes). Transfer the shallots to a large bowl.
In the same skillet, heat the butter over medium-high heat. Add the mushrooms and fry until the mushrooms release their liquid, it cooks off and they are lightly golden brown (8-10 minutes).
Stir in the thyme and garlic; season with salt and pepper. Cook for until the garlic is fragrant (1 minute).
Transfer the mushrooms to the bowl with the shallots, mix to combine and set aside. Once cooled down, mix in the grated gruyere cheese.
Meanwhile, preheat oven to 200°C fan-assisted (425°F / 220°C).
Cut the puff pastry into equal sized squares and place on a baking sheet lined with parchment.
(Tip: you can also roll out the puff pastry directly onto the baking sheet and cut it into squares, a knife can be used after baking to separate the squares if they bake together).
Spoon the mushroom mixture equally into the centre of the puff pastry squares, leaving space long the edges.
Brush the edge of the pastry with the beaten egg.
Transfer to the preheated oven and bake the tarts for 15-20 mins or until the edges are puffed up and golden.
If serving with salad, toss the spinach in a serving bowl with the red onion and a drizzle of olive oil and balsamic oil. Season with salt and pepper.
Serve immediately and enjoy!
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