appetizer

Savory Mushroom Puff Pastry Tart

A buttery, golden puff pastry tart topped with a rich mixture of sautéed mushrooms, garlic, and herbs. The mushrooms are cooked down to bring out their deep, savory flavor, layered over a creamy base like crème fraîche or cheese, and finished with a sprinkle of melted Gruyère or Parmesan. Light, elegant, and satisfying, this tart makes a perfect appetizer, light lunch, or side dish—impressive enough for guests, yet simple enough for a cozy meal at home. Serve warm or at room temperature, garnished with fresh herbs for a pop of color and freshness.

Servings: 4 to 6 servings
Total Time: 45 min
Pan: Baking sheet lined with parchment paper

Ingredients

Main Ingredients
  • 1 sheet puff pastry, thawed (store-bought is fine)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small shallot or 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 ounces fresh mushrooms, sliced (mix of cremini, shiitake, button, or wild)
  • 1 teaspoon thyme leaves (fresh or dried)
  • Salt and black pepper to taste
  • 2 tablespoons crème fraîche, sour cream, or softened cream cheese (optional base layer)
  • 1/4 cup grated Gruyère, fontina, or Parmesan cheese (optional)
  • 1 egg, beaten (for egg wash)
  • Chopped fresh parsley or chives (for garnish)

Instructions

  1. Preheat and prepare puff pastry Preheat oven to 400°F and line a baking sheet with parchment paper. Unfold 1 sheet of thawed puff pastry and place it on the tray. Lightly score a 1/2-inch border around the edges without cutting through. Prick the center with a fork to prevent puffing during baking.
  2. Cook the mushrooms Heat 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add 1 small finely chopped shallot (or 1/2 onion) and cook for 2–3 minutes until softened. Stir in 2 cloves minced garlic and 8 ounces sliced mushrooms (a mix of cremini, shiitake, button, or wild). Season with 1 teaspoon thyme leaves, salt, and black pepper to taste. Cook 6–8 minutes until mushrooms are golden and most of their moisture has evaporated. Let cool slightly before assembling.
  3. Assemble the tart If desired, spread 2 tablespoons crème fraîche, sour cream, or softened cream cheese within the scored border of the puff pastry. Spoon the cooled mushroom mixture evenly over the center, then sprinkle with about 1/4 cup grated Gruyère, fontina, or Parmesan cheese if using.
  4. Bake Brush the outer 1/2-inch border of the puff pastry with 1 beaten egg for shine. Bake at 400°F for 20–25 minutes, or until the edges are puffed and golden brown.
  5. Serve Remove the tart from the oven and let cool for a few minutes. Sprinkle with chopped fresh parsley or chives before slicing. Serve warm or at room temperature.

Notes

  • Mix different mushroom varieties for depth of flavor.
  • For extra richness, add a drizzle of truffle oil before serving.
  • The tart can be sliced into squares or strips for easy appetizers.

Tags

appetizer mushroom puff pastry savory tart brunch vegetarian