This ultra-flaky Mushroom Tart is loaded with sharp cheddar cheese, fragrant thyme, and a hint of sweet balsamic vinegar. Each bite bursts with rich, savory flavors, all served on a golden, buttery puff pastry base, making it perfect as a vegetarian appetizer or snack!
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The Best Mushroom Tart Recipe
I am actually obsessed with this mushroom tart recipe. After making it a few times, I realized that what I love so much is the perfect balance of flavors and textures! The rich earthiness of the mushrooms is balanced by the balsamic vinegar and garlic, creating a savory yet tangy topping. Paired with the buttery, flaky puff pastry and the sharp cheddar cheese, each bite has that beautiful contrast of crispy and creamy, savory and tangy!
This mushroom tart is super versatile, too. It makes a fantastic appetizer for gatherings, especially during fall and winter when you need something cozy. Serve it as a light lunch or dinner alongside a crisp salad, or even as part of a brunch spread!
Ingredients Needed
- Olive Oil & Butter: I like to use a combination of olive oil and butter to sauté the onions and mushrooms! The olive oil allows the mushrooms to get golden brown and the butter adds flavor!
- Onion: Diced onions are sautéed in the skillet after the mushrooms have been cooked.
- Mushrooms: You can use many varieties of mushrooms here. I like baby bella mushrooms, but you can use a mix of mushrooms for more depth of flavor, like cremini, shiitake, or button mushrooms.
- Garlic: Garlic enhances the savory flavor of the mushrooms!
- Balsamic Vinegar: Adds a tangy, slightly sweet note that complements the savory mushrooms.
- Puff Pastry: Store-bought puff pastry is a time-saver, but make sure it’s fully thawed before using.
- Cheddar Cheese: This adds a bunch of flavor, but you can experiment with other cheeses like gruyère or fontina!
- Egg: Brushing the puff pastry with egg gives it that beautiful golden-brown crust.
How to Make A Mushroom Tart
- Sauté Onions: Heat a large skillet over medium high heat. Add in oil and butter and melt. Add in onion and sauté for 3-4 minutes.
- Brown the Mushrooms: Next add in mushrooms and cook for 3-4 minutes undisturbed. Stir then continue to cook for 3-4 more minutes or until the mushrooms are tender and golden brown.
- Add Garlic & Balsamic Vinegar: Stir in garlic and balsamic and cook for an additional minute. Remove the mushrooms from the heat and set aside.
- Prep the Pastry: Roll out the puff pastry onto the prepared baking sheet. Using a knife score the edges of the puff pastry to create a crust. Do not cut all the way through.
- Add Cheese: Top with cheddar cheese, leaving a border around the edges.
- Add Mushrooms: Spread the cooked mushrooms on top. Brush the sides of the puff pastry with the whisked egg.
- Bake: Cook for 25-30 minutes or until the crust is golden brown and the center or the puff pastry is cooked and crisp.
- Serve & Enjoy: Allow it to cool for 5-10 minutes before slicing into squares or triangles. Serve with fresh thyme and enjoy!
Tips for Success
- Don’t rush cooking the mushrooms. Letting the mushrooms sit undisturbed in the pan helps them get crisp! Cook them in batches if your pan is too crowded—this will prevent steaming and ensure caramelization!
- Score the puff pastry. Scoring the edges of the puff pastry creates a defined crust that will puff up beautifully as it bakes. Just be careful not to cut all the way through, so you still have one intact tart!
- Cool before slicing! Allow the tart to cool for a few minutes before cutting into it. This helps the mushroom puff pastry tart set and makes for cleaner slices.
Serving Suggestions
This mushroom tart pairs beautifully with a variety of side dishes. For a light meal, serve it with a fresh salad like my harvest salad or roasted asparagus.
If you’re hosting a gathering, slice it into smaller squares and offer it as a shareable appetizer. This is especially great for holiday parties! You can also add fresh thyme or a drizzle of balsamic glaze on top just before serving for some extra flavor and gorgeous presentation.
Frequently Asked Questions
Can I make this mushroom tart ahead of time?
Yes, you can prepare the mushroom mixture in advance and store it in the fridge. Assemble the tart just before baking for the freshest results.
Can I use a homemade puff pastry?
If you prefer, you can definitely use a homemade puff pastry. I like to use a store-bought puff pastry for ease, but homemade would result in a flakier tart!
How should I store leftovers?
Any leftover mushroom tart can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or an air fryer to crisp up the pastry again!
More Pastry Recipes to Try
- Ham & Cheese Puff Pastry
- Cranberry Brie Bites
- Tomato Ricotta Tart
- Cream Cheese Crescent Danish
- Ham & Cheese Pinwheels
Mushroom Tart
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, diced
- 1 lb mushrooms, sliced
- 4 cloves garlic, minced
- 1 tbsp balsamic vinegar
- 1 sheet puff pastry, thawed
- 1 cup cheddar cheese, shredded
- 1 large egg, whisked
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Heat a large skillet over medium high heat. Add in oil and butter and melt.Add in onion and sauté for 3-4 minutes.
- Next add in mushrooms and cook for 3-4 minutes undisturbed. Stir then continue to cook for 3-4 more minutes or until the mushrooms are tender and golden brown. Stir in garlic and balsamic and cook for an additional minute. Remove the mushrooms from the heat and set aside.
- Roll out the puff pastry onto the prepared baking sheet. Using a knife score the edges of the puff pastry to create a crust. Do not cut all the way through. Top with cheddar cheese, leaving a border around the edges.
- Spread the cooked mushrooms on top. Brush the sides of the puff pastry with the whisked egg.Cook for 25-30 minutes or until the crust is golden brown and the center or the puff pastry is cooked and crisp.
- Allow it to cool for 5-10 minutes before slicing into squares or triangles.Serve with fresh thyme and enjoy!
Nutrition Information
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