Puff Pastry Mushroom Tart Recipe
This Puff Pastry Mushroom Tart is crisp, buttery, and loaded with savory mushrooms, melted Gruyère, and fresh herbs. With flaky pastry and a rich, earthy topping, it's an elegant yet easy appetizer, brunch dish, or light dinner that's ready in under an hour.
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Rolling Pin
- Chef's knife
- Cutting Board
- Pastry brush
- Wooden spoon
Ingredients
- 1 sheet frozen puff pastry thawed
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 12 ounces cremini or baby bella mushrooms thinly sliced
- 1 small shallot finely sliced
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon chopped fresh rosemary
- 1 tablespoon balsamic vinegar
- 1 cup shredded Gruyère cheese
- 1 large egg
- 1 tablespoon water
- Flaky sea salt for finishing
- Fresh thyme for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and shallot, then cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are tender and most of their moisture has evaporated.
- Stir in the garlic, salt, black pepper, thyme, and rosemary. Cook for another minute, then remove the skillet from the heat and stir in the balsamic vinegar. Let the mushroom mixture cool slightly.
- Place the thawed puff pastry on the prepared baking sheet. Lightly score a border about 1 inch from the edges without cutting all the way through the pastry.
- Sprinkle the Gruyère evenly over the center of the pastry, keeping the scored border mostly clear. Spoon the mushroom mixture over the cheese and spread it into an even layer.
- Whisk the egg with the water and brush it over the exposed pastry edges. Bake until the pastry is puffed, crisp, and deeply golden and the cheese is melted.
- Let the tart cool for a few minutes before sprinkling with fresh thyme and flaky sea salt. Slice and serve warm.
