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Mushroom Puff Pastry Tart

Mushroom Puff Pastry Tart

Layered with nutty Gruyere cheese this Mushroom Puff Pastry Tart recipe is easy to make and comes together in minutes. Using frozen puff pastry and mushrooms sauteed with balsamic vinegar this mushroom tart is great as a meal or easy appetizer.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Dinner, Lunch
Cuisine American, French
Servings 6

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.
Keyword 30 minutes or less, easy appetizers

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