5-Ingredient Wild Mushroom Tart

updated Jan 21, 2020
Wild Mushroom Tart

This savory, 5-ingredient tart boasts ultra-flaky puff pastry blanketed with layers of nutty Gruyère and a medley of wild mushrooms.

Serves6

Cook30 minutes to 35 minutes

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Credit: Joe Lingeman

Serving savory puff pastry tarts as an appetizer is a no-brainer this time of year. My latest favorite is this wild mushroom number, which boasts ultra-flaky puff pastry blanketed with layers of nutty Gruyère and a medley of wild mushrooms. It’s way easier to pull off than it looks, and it comes together with just a handful of ingredients.

Sauté the Mushrooms, Then Assemble the Tart

Because mushrooms have a high water content, you’ll want to cook them before tossing them onto the pastry. A quick sauté — just about 10 minutes — is enough time for the liquid to be released and cooked off, which will prevent a soggy crust.

I like to use a pre-packaged mix of wild mushrooms for maximum flavor, but feel free to use any variety of mushrooms you like best, or that’s available at your grocery store.

Wild Mushroom Tart

This savory, 5-ingredient tart boasts ultra-flaky puff pastry blanketed with layers of nutty Gruyère and a medley of wild mushrooms.

Cook time 30 minutes to 35 minutes

Serves 6

Nutritional Info

Ingredients

  • 1 sheet

    frozen puff pastry (from a 17-ounce box that contains 2 sheets)

  • 2

    medium shallots

  • 6 ounces

    Gruyère cheese, shredded (about 1 1/2 cups)

  • 1 pound

    sliced wild mixed mushrooms, such as cremini, shiitake, oyster

  • 2 tablespoons

    olive oil

  • 1/2 teaspoon

    kosher salt

  • All-purpose flour, for rolling

  • 5

    fresh thyme sprigs

Instructions

  1. Thaw 1 sheet puff pastry in the refrigerator according to package directions. Refrigerate until ready to use.

  2. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, thinly slice 2 shallots and shred 6 ounces Gruyère cheese (1 1/2 cups). Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1 pound sliced mushrooms and 1/2 teaspoon kosher salt, and continue cooking until the mushrooms release their liquid and it cooks off, about 10 minutes. Remove from the heat.

  3. Unroll or unfold the puff pastry onto a lightly floured surface. Roll out to a 10x16-inch rectangle. Transfer to a parchment-lined baking sheet. Sprinkle with the cheese, leaving a 1-inch border. Top with the mushrooms and 5 fresh thyme sprigs.

  4. Bake until puffed, lightly browned, and the cheese is melted, 20 to 25 minutes. Cut into 6 squares and serve warm or at room temperature.