Description

This rustic mushroom and cheese tart features golden puff pastry layered with a creamy cheese base and topped with sautéed mushrooms and herbs. Perfectly crisp on the outside and rich on the inside, it’s an elegant yet simple appetizer or light lunch.

Ingredients

Units Scale

1 sheet puff pastry, thawed
1 cup mushrooms, sliced (cremini or button)
1 tbsp olive oil
1 clove garlic, minced
1/2 tsp fresh thyme leaves
Salt and pepper to taste
1/2 cup Gruyère or Fontina cheese, shredded
1/4 cup Parmesan cheese, finely grated
1 egg (for egg wash)
Fresh parsley or thyme for garnish

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the puff pastry slightly and cut into circles or squares, about 5–6 inches wide.
Score a 1/2-inch border around each tart piece (do not cut through), then prick the centers with a fork.
In a skillet over medium heat, sauté mushrooms with olive oil, garlic, thyme, salt, and pepper until softened and golden, about 6–8 minutes. Remove from heat.
Inside the scored border, sprinkle a layer of Gruyère cheese, then top with sautéed mushrooms. Finish with a light dusting of Parmesan.
Brush the pastry borders with a beaten egg for a golden crust.
Bake for 18–22 minutes or until puffed and golden brown.
Garnish with fresh herbs before serving. Serve warm or at room temperature.

Notes

For a vegetarian version, ensure cheese is rennet-free.
You can prepare the filling ahead of time and assemble just before baking.
Try adding caramelized onions for extra depth of flavor.

Nutrition

Serving Size: 1 tart
Calories: 290
Sugar: 1g
Sodium: 310mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 9g
Cholesterol: 45mg