Puff pastry is one of my essential ingredients for easy, yet impressive dishes and is a great base for earthy mushrooms. Layered with nutty Gruyere cheese and wild mushrooms sauteed with a splash of balsamic vinegar this tart is great as a light meal or a simple appetizer. This Mushroom Puff Pastry Tart is comes together in minutes and is perfect for easy entertaining.
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Frozen puff pastry is an ingredient I always have on hand. Puff pastry is a laminated dough that is folded with layers of butter which creates a pastry that is light and flaky. Excellent puff pastry is available at most supermarkets (I highly recommend getting all butter puff pastry, Dalfour and Trader Joe’s are my personal favorites) and is a great shortcut for creating desserts and appetizers, For more great puff pastry recipes take a look at my Asparagus Puff Pastry Tart, Zucchini Puff Pastry Tart and Everything Bagel Smoked Salmon Puff Pastry Tarts.
Ingredients
- Olive oil
- Cremini mushrooms, or you can also use any wild mushrooms including shitake, oyster or trumpet
- Garlic
- Fresh thyme
- Kosher salt
- Ground black pepper
- Balsamic vinegar
- Puff pastry
- Gruyere cheese
- Large egg
- Water
How to Make Mushroom Puff Pastry Tart
Preheat the oven to 400 ℉. Heat the olive oil in a large skillet over medium heat. Add in the mushrooms, garlic, thyme salt and pepper and cook for 5-6 minutes or until the mushrooms have released most of their liquid and cooked down. Remove the pan from heat and stir in the balsamic vinegar.
Roll out the puff pastry onto parchment paper and transfer to a baking sheet. Using a butter knife score a border on the puff pastry about 1 inch wide taking care not to cut all the way through. Layer the gruyere cheese on the puff pastry within the border and top with the mushroom mixture. Whisk together the egg and water to create an egg wash and brush over the outer border.
Transfer to the oven and bake for 15-18 minutes or until the tart is golden and the border has puffed up. Allow the tart to cool for at least 5 minutes before slicing.
If you like this Mushroom Puff Pastry Tart be sure to take a look at some of my other recipes!
If you make this Mushroom Puff Pastry Tart please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Mushroom Puff Pastry Tart
Equipment
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 2 tbsp olive oil
- 16 oz cremini mushrooms, sliced you can also use any wild mushrooms including shitake, oyster or trumpet
- 2 cloves garlic minced
- 2 tsp fresh thyme
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp balsamic vinegar
- 1 7 oz sheet puff pastry thawed
- 1 cup Gruyere cheese shredded
- 1 large egg
- 1 tbsp water
Instructions
- Preheat the oven to 400 ℉.
- Heat the olive oil in a large skillet over medium heat. Add in the mushrooms, garlic, thyme salt and pepper and cook for 5-6 minutes or until the mushrooms have released most of their liquid and cooked down. Remove the pan from heat and stir in the balsamic vinegar.
- Roll out the puff pastry onto parchment paper and transfer to a baking sheet. Using a butter knife score a border on the puff pastry about 1 inch wide taking care not to cut all the way through. Layer the gruyere cheese on the puff pastry within the border and top with the mushroom mixture. Whisk together the egg and water to create an egg wash and brush over the outer border.
- Transfer to the oven and bake for 15-18 minutes or until the tart is golden and the border has puffed up. Allow the tart to cool for at least 5 minutes before slicing.
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