JB's Mushroom Tart

5 from 1 vote

Recipe video above. This is a simple mushroom tart that I used to make for my family back in France. Called "Tarte Fine aux Champignons" in French, buttery puff pastry is topped with melted Gruyère, sautéed mushrooms and baked until crispy and golden. It's simple but delicious as a light meal with a fresh salad on the side.

You'll probably be surprised by the volume of mushrooms once sliced but it will reduce significantly as it cooks and bakes to an even layer on the puff.

Prep Time20

Cook Time30

Total Time50

Course: Lunch, Main, Starter, Vegetarian

Cuisine: French

Keyword: mushroom tart, mushroom tart recipe, puff pastry tart

Servings: - 6

Calories: 304cal

Author: Chef JB (RecipeTin)

Ingredients

1 square sheet butter puff pastry (25cm / 10″ square), barely thawed (Note 1)
1 tbsp extra virgin olive oil
2 tbsp (30g) unsalted butter
400g / 14oz Swiss brown mushrooms , sliced 0.5cm (Note 3)
1/2 tsp cooking salt / kosher salt , use half for table salt
1/4 tsp black pepper
1 1/2 cups (tightly packed) Gruyère cheese , grated (Note 2)
2 tsp (10g) unsalted butter , melted (for brushing)

Toppings

1 1/2 tsp fresh thyme leaves
1 pinch sea salt flakes
truffle oil or good extra virgin olive oil , to drizzle (optional) (Note 4)

Cups - Metric

Instructions

ABBREVIATED RECIPE

Sauté mushrooms 5 minutes. Place puff pastry on baking paper, fold a 1 cm / 0.4" border, brush edges with butter, top with Gruyère and mushrooms. Bake on the preheated tray for 30 minutes. Finish with fresh thyme, salt flakes and truffle oil.

FULL RECIPE

Hot tray - Place a baking tray in the oven. Turn the oven on and preheat to 210°C / 410°F (190°C fan).
Cook the mushrooms - Heat the olive oil and butter in a frying pan over medium-high heat. Add mushrooms, salt and pepper. Cook for 5 minutes, stirring regularly, until soft. Transfer mushrooms to a colander over a bowl to drain in case of excess liquid.
Prepare the base - Place a sheet of baking paper / parchment paper on the bench. Put the puff pastry on top. Fold the edges inwards to create a 1 cm / 0.4″ border and brush them with melted butter.
Assemble - Spread the grated Gruyère evenly over the pastry. Top with the mushrooms, spreading them evenly too.
Bake - Lift the baking paper and tart onto the hot tray in the oven. Bake for 30 minutes, until the pastry is golden and crisp (sides and underneath).
Finish and serve - Sprinkle with fresh thyme leaves and salt flakes. Drizzle with truffle oil or a good virgin olive oil (optional but highly recommended). Cut and serve hot.

Notes

1. Puff pastry - In Australia, it’s typically sold in 25cm / 10″ squares. If yours is larger, trim it down; if smaller, press pieces together to form one larger sheet.

2. Gruyère - My go-to for this recipe, as I used it often in France. Gruyère is a firm Swiss-style cheese with a great flavour that melts smoothly. Comté is the closest substitute (though pricier in Australia), followed by Swiss or Emmental. Otherwise, use a mild melting cheese like Cheddar, Monterey Jack, Colby or Tasty.

3. Swiss brown mushroom - Also called cremini, Swiss brown mushrooms have more flavour than white cup / button mushrooms (which still work fine). Portobello can also be used if sliced. Stick to mushrooms with a similar shape so they slice neatly and sit flat, avoid irregular varieties as they don’t layer evenly or have the same texture.

4. Truffle oil - If you have truffle oil, this is a great place to use it. It’s optional but highly recommended, as it pairs beautifully with mushrooms and adds a refined finish. A small drizzle is enough. If you don’t have it, a good extra virgin olive oil works just as well.

Leftovers and storage - Leftovers will keep in the fridge for up to 2 days. Store the tart in an airtight container. To reheat, place in a 180°C / 350°F (160°C fan-forced) oven for 10 minutes so the pastry crisps up again Avoid reheating in the microwave as it will soften it. Not suitable for freezing.

Nutrition per serving.

Nutrition