Mushroom Gruyere Puff Pastry Tart

This mushroom and Gruyère tart looks impressive, but it comes together with just a few ingredients and a sheet of store-bought puff pastry. It features a savory, earthy mushroom filling and nutty melted cheese on a crisp, flaky base.

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From start to finish, you can have this tart on the table in about 40 minutes. It’s a great choice for a quick weeknight dinner or a simple appetizer for guests. The combination of flavors is classic and satisfying.

Essential Ingredients

• Puff Pastry: All-butter puff pastry will give you the best flavor and texture. Thaw it in the refrigerator according to the package directions for the best results.
• Mushrooms: A mix of mushrooms like cremini and shiitake adds more complex flavor and texture, but using just one type works fine too.
• Gruyère Cheese: This Swiss cheese is known for its nutty, slightly sweet flavor that melts beautifully. It’s worth seeking out for this recipe.
• Shallots: Milder and more delicate than onions, shallots provide a gentle aromatic base that complements the mushrooms without overpowering them.
• Balsamic Vinegar: A small amount adds a touch of acidity and sweetness that brightens the rich flavor of the mushrooms.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Mushroom Filling: In a large skillet, sauté the shallots and thyme until soft. Add garlic, then turn up the heat and cook the mushrooms until they are browned and their liquid has evaporated. Stir in balsamic vinegar, salt, and pepper, then set aside to cool.

Prepare the Pastry: Place the thawed puff pastry on a parchment-lined baking sheet. Use a knife to lightly score a 1-inch border around the edge. Prick the area inside the border with a fork to prevent it from rising too much.

Assemble and Bake the Tart: Sprinkle the shredded Gruyère inside the scored border, then top with the cooled mushroom mixture. Brush the pastry border with a beaten egg. Bake at 400°F (200°C) until the crust is puffed and golden, about 15-20 minutes.

Serving Ideas

This tart pairs well with a simple green salad dressed in a light vinaigrette to balance the richness of the pastry and cheese.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. This tart is not ideal for freezing. Reheat slices in an oven or air fryer at 350°F (175°C) for 5-7 minutes until crisp.

FAQ

Can I use a different cheese?

Yes, other cheeses that melt well would be good substitutes. Try fontina, Comté, Swiss, or even a sharp white cheddar.

Why did my puff pastry get soggy?

A soggy bottom is usually caused by a filling that is too wet or too hot. Make sure you cook the mushrooms until all their liquid has evaporated and let the filling cool down before spreading it on the pastry.

Can I make this tart ahead of time?

You can prepare the mushroom filling up to 2 days in advance and store it in the refrigerator. Assemble and bake the tart just before you plan to serve it for the best, flakiest texture.

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📖 Recipe Card

Mushroom Gruyere Puff Pastry Tart

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• Author: Emma Taylor
• Total Time: 40 minutes
• Yield: 1 rectangular tart 1x

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Description

Earthy mushrooms and nutty Gruyère cheese are baked on a flaky puff pastry crust for a simple yet elegant meal.

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Ingredients

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• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 2 shallots, thinly sliced
• 14 ounces (400g) mixed mushrooms, sliced
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 sheet (about 10 oz / 280g) puff pastry, thawed
• 1 1/4 cups (about 5 oz / 140g) shredded Gruyère cheese
• 1 large egg, beaten

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Heat butter and olive oil in a large skillet over medium heat. Add the sliced shallots and dried thyme. Cook, stirring occasionally, until the shallots soften, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Increase the heat to medium-high. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 8-10 minutes. The mushrooms should be browned.
4. Stir in the balsamic vinegar, salt, and pepper. Cook for one more minute, scraping up any browned bits from the bottom of the pan. Remove from heat and set aside to cool slightly.
5. Unroll the puff pastry sheet onto the prepared baking sheet. Using a sharp knife, lightly score a 1-inch (2.5 cm) border around the edges, being careful not to cut all the way through the dough. Prick the center area all over with a fork.
6. Sprinkle the shredded Gruyère cheese evenly inside the scored border.
7. Spoon the cooled mushroom mixture over the cheese in an even layer.
8. Brush the scored border with the beaten egg.
9. Bake for 15-20 minutes, or until the pastry border is puffed and deep golden brown. Let it cool for a few minutes before slicing and serving.

Notes

• If you don’t have Gruyère, you can substitute with other good melting cheeses like fontina, Swiss, or a mix of mozzarella and parmesan.
• Feel free to use any combination of mushrooms you like. Cremini, shiitake, and oyster mushrooms all work well.
• Ensure the mushroom mixture has cooled before spooning it onto the pastry. A hot filling can make the pastry soggy.
• The egg wash is important for a shiny, golden-brown crust. Don’t skip it.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French