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Mushroom tart with golden puff pastry, topped with sautéed mushrooms, onions, and fresh parsley.

Mushroom Tart

Amelia MapstoneAmelia Mapstone
Serve up this elegant Mushroom Tart recipe! Flaky puff pastry, savory garlic mushrooms, and melted Gruyère make an impressive appetizer.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine none
Servings 6
Calories 404 kcal

Ingredients
  

  • 2 teaspoons butter
  • 1 medium onion or 2 shallots, thinly sliced
  • 2 teaspoons dried thyme
  • 3 cloves garlic minced
  • 1 tablespoon olive oil
  • 14 ounces fresh mushrooms sliced 1/4-inch thick
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 1 sheet of puff pastry about 9-10 ounces
  • 1 cup shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg beaten (for brushing the pastry edges)
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Melt the butter in a large frying pan over medium heat. Add the sliced onion and dried thyme. Cook for 2-3 minutes until the onion softens. Then add the minced garlic and stir for about 30 seconds. Remove the onions from the pan and set aside.
    Cooking sliced onions and dried thyme in a pan for mushroom tart.
  • Drizzle the olive oil into the pan and increase heat to medium-high. Add the sliced mushrooms in a single layer. Cook without stirring for 1-2 minutes to help them brown. Stir in the Italian seasoning and balsamic vinegar and continue cooking for another 4-8 minutes, until the mushrooms reduce in volume and most of the liquid evaporates. Allow the mushrooms to brown slightly by avoiding stirring for a brief moment.
    Adding balsamic vinegar and Italian seasoning to sliced mushrooms cooking in a pan for Mushroom Tart.
  • Return the sautéed onions and garlic to the pan with the mushrooms. Season with salt and pepper. Remove from the heat and let the mixture cool slightly.
  • Take the puff pastry out of the fridge. Lightly roll it if needed to form a rectangle. Transfer the pastry onto a baking sheet lined with parchment paper. Score a 1-inch border around the edges with a sharp knife without cutting all the way through.
  • Prick the center of the dough with a fork a few times to prevent it from puffing up too much. Sprinkle the shredded Gruyère cheese and Parmesan cheese evenly over the pastry, and then spread the cooled mushroom mixture on top.
    Mushroom tart: shredded cheese and mushroom mixture on puff pastry.
  • Brush the exposed border with the beaten egg. Bake in a preheated oven at 375°F for 20-25 minutes, or until the pastry is golden and the filling is set. Let cool slightly before serving. Garnish with chopped parsley.

Nutrition

Calories: 404kcalCarbohydrates: 24gProtein: 14gFat: 28gSaturated Fat: 10gSodium: 364mgFiber: 2g
Keyword Mushroom Tart
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