Flaky buttery tart shells filled with rich, caramelized mushrooms and creamy melted Gruyère cheese — these elegant savory tarts are perfect for brunch, appetizer spreads, or a cozy, gourmet meal.

Why You’ll Love This Recipe

Caramelized Mushroom and Gruyère Tarts offer a luxurious combination of flavors and textures. The deeply savory mushrooms, sweet caramelized onions, and nutty Gruyère cheese create a rich filling encased in a golden, flaky crust. These tarts are simple to prepare yet elegant enough for special occasions, making them ideal for brunches, holiday gatherings, or even a comforting weeknight dinner.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 sheet puff pastry or tart dough, thawed

• 2 cups mushrooms, sliced

• 1 small onion, thinly sliced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3/4 cup shredded Gruyère cheese

• 1/2 cup heavy cream

• 2 large eggs

• Fresh thyme for garnish

Directions

1. Preheat the oven to 375°F (190°C). Grease 4 small tart pans.

2. Roll out the pastry and press it into the tart pans. Chill while preparing the filling.

3. Heat the butter and olive oil in a skillet over medium heat. Add the onions and mushrooms, and cook until caramelized, about 15 minutes. Season with salt and pepper.

4. In a bowl, whisk together the heavy cream and eggs. Stir in half of the Gruyère cheese.

5. Divide the caramelized mushroom mixture between the prepared tart shells.

6. Pour the cream mixture over the mushrooms and top with the remaining Gruyère cheese.

7. Bake for 25-30 minutes, or until the tarts are golden and the filling is set.

8. Garnish with fresh thyme before serving.

Servings and timing

This recipe yields 4 small tarts. Preparation time is approximately 20 minutes, and baking time is about 30 minutes, making the total time around 50 minutes.

Variations

• Substitute Gruyère with Swiss cheese, Fontina, or a sharp white cheddar for a different flavor.

• Add a splash of white wine to the mushrooms while caramelizing for added depth.

• Incorporate sautéed spinach, leeks, or roasted garlic into the filling for variation.

• Use a gluten-free pastry to make the tarts suitable for gluten-sensitive diets.

• Turn the tarts into bite-sized mini tarts for a sophisticated appetizer option.

Storage/Reheating

Store leftover tarts in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F (175°C) oven for about 8-10 minutes until warmed through and crisp. Avoid microwaving as it can make the pastry soggy.

FAQs

Can I make the tarts ahead of time?

Yes, you can bake the tarts ahead and reheat them gently before serving.

What mushrooms work best for this recipe?

Cremini, button, or a mix of wild mushrooms like shiitake or oyster mushrooms are excellent choices.

Can I use pre-made tart shells?

Absolutely, using pre-made tart shells can save time and still yield delicious results.

How do I prevent the pastry from becoming soggy?

Chilling the pastry before baking and fully caramelizing the mushroom mixture helps prevent sogginess.

Can I freeze these tarts?

Yes, wrap the fully baked and cooled tarts tightly and freeze for up to one month. Thaw and reheat in the oven before serving.

What can I serve with these tarts?

A simple green salad with a light vinaigrette complements the rich flavors perfectly.

Is there a dairy-free alternative for this recipe?

You can use plant-based cream, dairy-free cheese, and vegan butter to adapt the recipe for a dairy-free diet.

How do I know when the tarts are fully baked?

The pastry should be golden brown, and the filling should be set without any jiggling in the center.

Can I make one large tart instead of individual ones?

Yes, press the pastry into a standard tart pan and adjust the baking time to about 35-40 minutes.

Can I use a different type of cheese?

Yes, cheeses such as Brie, Havarti, or goat cheese can also pair well with the caramelized mushrooms.

Conclusion

Caramelized Mushroom and Gruyère Tarts are a refined yet approachable dish perfect for any occasion. With their rich, savory filling and buttery crust, they bring a touch of elegance to brunches, holiday tables, or cozy meals at home. Their versatility and exquisite flavor make them a recipe you will find yourself returning to time and again.

Caramelized Mushroom and Gruyère Tarts

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 small tarts
• Category: Appetizer, Brunch, Main Dish
• Method: Baking, Sautéing
• Cuisine: French-inspired
• Diet: Vegetarian

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Description

Caramelized Mushroom and Gruyère Tarts are elegant, savory pastries featuring flaky tart shells filled with rich, caramelized mushrooms and creamy Gruyère cheese. Perfect for brunch, appetizer spreads, or cozy gourmet meals, these tarts are a sophisticated yet approachable dish!

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Ingredients

• 1 sheet puff pastry or tart dough, thawed

• 2 cups mushrooms, sliced

• 1 small onion, thinly sliced

• 1 tablespoon butter

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3/4 cup shredded Gruyère cheese

• 1/2 cup heavy cream

• 2 large eggs

• Fresh thyme for garnish

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Instructions

• Preheat the oven to 375°F (190°C). Grease 4 small tart pans.

• Roll out the pastry and press into the tart pans. Chill while preparing the filling.

• Heat butter and olive oil in a skillet over medium heat. Add onions and mushrooms, and cook until caramelized, about 15 minutes. Season with salt and pepper.

• In a bowl, whisk together the heavy cream and eggs. Stir in half of the Gruyère cheese.

• Divide the caramelized mushroom mixture between the tart shells.

• Pour the cream mixture over the mushrooms and top with the remaining Gruyère.

• Bake for 25–30 minutes, or until golden and set.

• Garnish with fresh thyme before serving.

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Notes

• Use a mix of mushrooms like cremini, shiitake, or oyster for deeper flavor.

• Chill the pastry well before baking to achieve a flakier crust.

• Serve warm or at room temperature — great for make-ahead entertaining.

• Add a splash of white wine when cooking the mushrooms for extra richness.