A golden, flaky tart crust filled with sautéed mushrooms, caramelized onions, and rich, gooey cheese—baked to bubbling perfection for a comforting and elegant dish. This savory tart is ideal as an appetizer, brunch item, or a light vegetarian main course.
Why You’ll Love This Recipe
This mushroom and cheese tart is the perfect combination of rustic flavor and refined presentation. The buttery puff pastry crust is easy to work with and provides a crisp, golden base for the savory filling. With the umami depth of mushrooms, the sweetness of caramelized onions, and the richness of cheese, this dish delivers a luxurious experience with minimal effort. It’s also incredibly versatile and can be made ahead of time for convenience.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust
- puff pastry sheet (thawed)
- olive oil
For the filling
- butter
- olive oil
- large onion (thinly sliced)
- mixed mushrooms (button, cremini, or shiitake, sliced)
- garlic (minced)
- white wine (optional)
- salt and black pepper
- fresh thyme leaves
- shredded mozzarella cheese
- grated Gruyère or Parmesan cheese
Directions
- Preheat oven to 400°F (200°C). Line a tart pan or a baking sheet with parchment paper.
- Roll out the puff pastry and press it into the tart pan, trimming the edges if necessary. Prick the base with a fork and pre-bake for 10 minutes.
- While the crust bakes, heat butter and olive oil in a skillet over medium heat. Add sliced onions and sauté until golden and soft, about 10–12 minutes.
- Add the mushrooms and cook until they release their moisture and start to brown, about 6–8 minutes.
- Stir in the minced garlic, thyme, and wine (if using). Season with salt and pepper. Simmer until the liquid is mostly absorbed.
- Remove the skillet from heat. Spread the mushroom mixture evenly over the pre-baked crust.
- Sprinkle shredded mozzarella and Gruyère or Parmesan on top.
- Bake the tart for 15–18 minutes, or until the cheese is melted and bubbling, and the crust is golden brown.
- Allow to cool slightly before slicing and serving.
Servings and timing
This recipe yields about 6 slices, serving 4 to 6 people. The total time required is approximately 45 minutes, including prep and baking.
Variations
- Cheese Blend: Swap in goat cheese, fontina, or brie for a different flavor profile.
- Add Greens: Add sautéed spinach or arugula to the filling for added color and nutrition.
- Vegan Version: Use a plant-based puff pastry and substitute vegan cheese and butter alternatives.
- Add Protein: Include cooked bacon, pancetta, or shredded rotisserie chicken for a heartier tart.
- Herb Mix: Try rosemary, sage, or tarragon instead of thyme for an herby variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes to restore crispness. Avoid microwaving, as it can make the crust soggy.
FAQs
Can I use store-bought pastry?
Yes, store-bought puff pastry works perfectly for this tart and saves a significant amount of time.
What types of mushrooms are best?
A mix of button, cremini, and shiitake mushrooms provides great flavor and texture, but you can use any type you prefer.
Can I make this tart in advance?
Yes, you can fully bake the tart a day ahead and reheat in the oven just before serving.
Is the wine necessary?
No, it’s optional. It adds depth but can be omitted or replaced with a splash of vegetable broth or water.
Can I freeze this tart?
It’s best enjoyed fresh, but you can freeze it after baking. Reheat in the oven straight from frozen at 375°F (190°C) until warmed through and crispy.
Can I use a pie dish instead of a tart pan?
Yes, a pie dish or even a baking sheet with raised edges can work if you adjust the shape and bake time accordingly.
How do I prevent the crust from getting soggy?
Pre-baking the puff pastry and fully cooking the mushroom filling before assembly helps prevent a soggy crust.
What can I serve this with?
It pairs well with a green salad, a light soup, or roasted vegetables.
Can I add eggs to this tart?
While this is not a quiche, you could whisk a few eggs with a splash of cream and pour it over the mushroom mixture for a more custard-like tart.
What herbs pair well with mushrooms?
Thyme is a classic match, but rosemary, sage, parsley, or even tarragon also work beautifully.
Conclusion
Savory Mushroom and Cheese Tart is a delightful dish that’s both comforting and refined. Whether served as a light lunch, dinner entrée, or elegant appetizer, it offers robust flavor and satisfying texture in every slice. Easy to prepare and adaptable to a variety of tastes, it’s a versatile addition to your cooking repertoire.
Print
Savory Mushroom and Cheese Tart
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
Des pelures de pommes de terre croustillantes garnies de bacon grésillant, de cheddar fondu et d’œufs au plat cuits au four : ces bateaux de petit-déjeuner copieux sont parfaits pour le brunch du week-end ou une variante amusante du petit-déjeuner pour le dîner.
Ingredients
- 4 pommes de terre rousses moyennes
- 4 tranches de bacon
- 4 gros œufs
- 1 tasse de fromage cheddar râpé
- 2 cuillères à soupe de ciboulette fraîche hachée
- Huile d’olive, pour badigeonner
- Sel et poivre au goût
Instructions
- Préchauffer le four à 400°F (200°C).
- Frotter les pommes de terre et les piquer à plusieurs reprises avec une fourchette. Cuire directement sur la grille du four pendant 45 à 50 minutes ou jusqu’à ce qu’elles soient tendres. Laisser refroidir légèrement.
- Coupez chaque pomme de terre en deux dans le sens de la longueur et retirez la majeure partie de la chair, en laissant une coque d’environ 6 mm d’épaisseur. (Conservez la pomme de terre évidée pour une autre utilisation.)
- Badigeonnez l’intérieur d’huile d’olive, salez et poivrez. Remettez au four 10 minutes pour le rendre croustillant.
- Pendant que la peau des pommes de terre devient croustillante, faites cuire le bacon jusqu’à ce qu’il soit juste cuit mais encore souple.
- Retirez les pommes de terre du four. Placez une tranche de bacon à l’intérieur de chaque peau. Saupoudrez de fromage et cassez délicatement un œuf dans chacune.
- Remettre au four et cuire pendant 12 à 15 minutes, ou jusqu’à ce que les œufs soient cuits selon vos préférences.
- Parsemez de ciboulette hachée, assaisonnez de sel et de poivre et servez immédiatement.
Notes
- À l’aide d’une cuillère, créez délicatement un puits dans la pomme de terre pour y déposer l’œuf.
- Pour des jaunes coulants, faites cuire environ 12 minutes ; pour des œufs plus fermes, allez jusqu’à 15 minutes.
- Vous pouvez préparer les peaux de pommes de terre à l’avance et les assembler juste avant la cuisson.
Nutrition
- Serving Size: 1 potato boat
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 210mg
Your email address will not be published. Required fields are marked *