Mixed Mushroom Tart

Delight your taste buds with this Mixed Mushroom Tart, a savory masterpiece that combines flaky puff pastry with an earthy medley of cremini, shiitake, and button mushrooms. Sautéed in a rich blend of olive oil, butter, garlic, and fresh herbs like thyme and rosemary, the mushrooms are layered over a creamy base of heavy cream and nutty Gruyere cheese. Finished with a golden egg-washed crust and an optional sprinkle of fresh parsley, this tart is as elegant as it is easy to prepare. Perfect as an appetizer, brunch dish, or light dinner, this mushroom tart is a crowd-pleaser that pairs beautifully with a side salad or a glass of crisp white wine. Ready in under an hour, it’s an effortless yet impressive addition to any table.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 sheet Puff pastry sheet
• 200 grams Cremini mushrooms
• 100 grams Shiitake mushrooms
• 100 grams Button mushrooms
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 2 cloves Garlic cloves, minced
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoons Fresh rosemary, finely chopped
• 0.5 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 3 tablespoons Heavy cream
• 100 grams Gruyere cheese, grated
• 1 egg Egg, beaten (for egg wash)
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

On a lightly floured surface, roll out the puff pastry slightly to smooth it out. Transfer it to the prepared baking sheet.

Step 3

Using a sharp knife, score a 1-inch border around the edges of the puff pastry without cutting all the way through. Prick the inside area with a fork to prevent it from puffing up while baking.

Step 4

Place the puff pastry in the fridge to chill while you prepare the mushroom filling.

Step 5

Clean the mushrooms with a damp cloth and slice them evenly. Set aside.

Step 6

Heat olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the minced garlic and sauté for 30 seconds until fragrant.

Step 7

Add the sliced mushrooms to the skillet and cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.

Step 8

Stir in the fresh thyme, rosemary, salt, and black pepper, and cook for another minute. Remove the skillet from heat and let the mushroom mixture cool slightly.

Step 9

Take the puff pastry out of the fridge. Spread the heavy cream evenly over the inner area of the tart (inside the scored border) using a pastry brush or spoon.

Step 10

Sprinkle half of the grated Gruyere cheese over the cream, then evenly spread the cooked mushroom mixture on top. Add the remaining cheese over the mushrooms.

Step 11

Brush the edges of the puff pastry with the beaten egg to give it a golden finish.

Step 12

Bake in the preheated oven for 20–25 minutes, or until the pastry is puffed up and golden brown.

Step 13

Remove the tart from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.

Step 14

Slice the tart into portions and serve warm or at room temperature.

Nutrition Facts

Serving size	929.9 grams (929.9g)

Amount per serving	% Daily Value*
Calories	2618

Total Fat 196.30g	252%
Saturated Fat 66.70g	334%
Polyunsaturated Fat 2.70g
Cholesterol 351mg	117%
Sodium 3227mg	140%
Total Carbohydrate 145.80g	53%
Dietary Fiber 11.90g	43%
Total Sugars 13.50g
Protein 66.30g	133%

Vitamin D 79IU	395%
Calcium 1146mg	88%
Iron 11mg	63%
Potassium 2042mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.6%

Protein: 10.1%

Carbs: 22.3%