Savory Mushroom Tart with Gruyère Cheese on Puff Pastry

This Savory Mushroom Tart is a gourmet delight that’s surprisingly easy to make. With a buttery puff pastry base, topped with sautéed mushrooms, shallots, and Gruyère cheese, this tart is a perfect appetizer or light meal. It’s rich, earthy, and irresistibly cheesy!

In our home, this mushroom tart has become a go-to dish whenever we want to indulge in something special yet quick to prepare. My family loves the crispy, flaky crust combined with the earthy mushrooms and melted Gruyère. The first time I made this, it instantly became my husband’s favorite appetizer! Now, it’s a staple in our weekend meals or when we’re entertaining guests. There’s something about the aroma of mushrooms and thyme wafting through the house that makes everyone gather around the kitchen, eagerly waiting for the tart to come out of the oven.

Why This Mushroom Tart Recipe?

Elegant Yet Easy: This tart is as impressive as it is simple, combining a flaky puff pastry with sautéed mushrooms and rich Gruyère cheese.
Rich, Earthy Flavors: The combination of mushrooms, thyme, and balsamic vinegar creates a deeply savory filling that perfectly complements the buttery pastry.
Versatile Dish: Ideal as an appetizer, brunch dish, or light dinner, this mushroom tart can elevate any occasion.

Ingredients:

1 tablespoon (15g) Butter
2 Shallots or 1 Medium Onion (about 100g/3.5 oz)
2 teaspoons (2g) Dried Thyme
3 cloves Garlic, minced (about 15g/0.5 oz)
1 tablespoon (15ml) Oil
14 oz (400g) Mushrooms (mix of button and chanterelle)
1 tablespoon (15ml) Balsamic Vinegar
Salt and Pepper to taste
1¼ cups (125g) Shredded Gruyère Cheese
1 sheet (9-10 oz or 270g) Puff Pastry
1 Egg, beaten (for brushing edges)

Directions:

Preheat the oven to 375°F (190°C) or Gas Mark 5. If using a convection oven, reduce the temperature by about 20°F as per manufacturer’s instructions.
Prep the mushrooms: Slice the button mushrooms into ¼-⅓ inch (5-7mm) slices. Leave small chanterelle mushrooms whole, cut medium-sized ones in half, and larger ones into 3-4 pieces. Avoid slicing them too thinly.
Sauté the shallots: Slice the shallots (or onion) and mince the garlic. Heat the butter in a large frying pan over medium-low heat. Add the shallots and thyme, cooking until softened, about 2 minutes. Stir in the garlic and cook for another 30 seconds. Transfer to a plate.
Cook the mushrooms: Increase the heat to high, add the oil, and arrange the mushrooms in an even layer, starting with the button mushrooms. Let them cook without stirring for 1-2 minutes. Add the balsamic vinegar and stir occasionally for about 4-8 minutes until the mushrooms have reduced in volume by half and most of the liquid has evaporated. Let the mushrooms brown slightly by not stirring during the final minute. Add the sautéed shallots and garlic back to the pan, season with salt and pepper, then transfer to a plate to cool slightly.
Prepare the pastry: Remove the puff pastry from the fridge and place it on a parchment-lined baking sheet. Using a sharp knife, score a 1-inch (2.5 cm) border around the edges of the pastry, being careful not to cut all the way through. Prick the inner part of the dough with a fork to prevent puffing.
Assemble the tart: Sprinkle the Gruyère cheese evenly over the pastry, then top with the cooled mushroom mixture. Brush the borders of the pastry with the beaten egg.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed up around the edges.
Serve and enjoy!

Notes:

Mushroom Varieties: You can substitute button and chanterelle mushrooms with any other variety you prefer, such as portobello or cremini.
Make Ahead: Prepare the mushroom mixture ahead of time and store it in the fridge. Assemble and bake just before serving.
Puff Pastry Tip: Be sure to keep the puff pastry cold until ready to bake for maximum puffiness.