What the heck is this?
It’s like pizza’s classy French cousin. A buttery, crisp puff pastry base layered with creamy cheese, garlicky mushrooms, and a little thyme for flair. It’s elegant enough for brunch or wine night but easy enough to whip up on a Wednesday. Think flaky, savory, herby goodness in every bite. Bonus: it looks super impressive, but it’s secretly effortless.
Perfect for: appetizers, lunch with a green salad, or cut into mini squares for your next cocktail hour.
Why You’ll Love This Recipe
Flaky, golden puff pastry = always a win.
Rich, earthy mushrooms + cheese = flavor bomb.
Minimal ingredients, max elegance.
No fancy techniques, just assemble and bake.
Customizable with your fave cheeses or herbs.
The Stuff You’ll Need
- 1 sheet frozen puff pastry, thawed
- 2 tbsp olive oil or butter
- 1 small shallot or ½ onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms (cremini, button, shiitake — mix it up!), sliced
- 1 tsp fresh thyme or ½ tsp dried
- Salt and pepper to taste
- ½ cup crème fraîche, sour cream, or ricotta
- ½ cup shredded gruyère, mozzarella, or fontina (optional but yum)
- 1 egg (for egg wash, optional for golden crust)
Let’s Get Tart-y
- Sauté the mushrooms: In a skillet, heat olive oil. Add shallots and garlic, cook until soft. Toss in mushrooms, thyme, salt, and pepper. Cook until mushrooms are golden and most of their moisture is gone — about 8–10 mins. Set aside to cool a bit.
- Prep the pastry: Preheat oven to 400°F (200°C). Roll out puff pastry on parchment paper and score a 1-inch border around the edges with a knife (don’t cut all the way through!). Prick the center all over with a fork.
- Assemble the tart: Spread crème fraîche or ricotta evenly over the center, avoiding the border. Pile on the sautéed mushrooms. Sprinkle with shredded cheese if using.
- Bake: Brush the border with beaten egg if you’re into glossy edges. Bake for 20–25 minutes or until golden, puffed, and crispy.
- Serve: Garnish with extra thyme or a sprinkle of parmesan. Slice and serve warm or at room temp.
Serving Suggestions
Pair with a light arugula salad + lemon vinaigrette.
Cut into small bites and serve with wine for apps.
Add a fried egg on top for brunch goals.
Switch It Up
Add caramelized onions or leeks for more depth.
Use goat cheese or Boursin for extra creaminess.
Want heat? Add a pinch of red pepper flakes.
Try truffle oil at the end if you’re feeling extra luxe.
Questions People Actually Ask
Q: Can I make this ahead?
A: Yes! Prep and bake, then reheat at 350°F for about 10 minutes to crisp up before serving.
Q: Do I need to blind bake the pastry?
A: Nope — the fork-pricking and topping keep it from puffing too much in the center.
Q: Can I use phyllo instead?
A: You can! Just layer 4–6 sheets with butter between each and proceed the same way.
Thin Mushroom Tart: Crispy, Savory, Fancy-ish
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
It’s like pizza’s classy French cousin. A buttery, crisp puff pastry base layered with creamy cheese, garlicky mushrooms, and a little thyme for flair. It’s elegant enough for brunch or wine night but easy enough to whip up on a Wednesday. Think flaky, savory, herby goodness in every bite. Bonus: it looks super impressive, but it’s secretly effortless.
Ingredients
1 sheet frozen puff pastry, thawed
2 tbsp olive oil or butter
1 small shallot or ½ onion, finely chopped
2 garlic cloves, minced
8 oz mushrooms (cremini, button, shiitake — mix it up!), sliced
1 tsp fresh thyme or ½ tsp dried
Salt and pepper to taste
½ cup crème fraîche, sour cream, or ricotta
½ cup shredded gruyère, mozzarella, or fontina (optional but yum)
1 egg (for egg wash, optional for golden crust)
Instructions
Sauté the mushrooms: In a skillet, heat olive oil. Add shallots and garlic, cook until soft. Toss in mushrooms, thyme, salt, and pepper. Cook until mushrooms are golden and most of their moisture is gone — about 8–10 mins. Set aside to cool a bit.
Prep the pastry: Preheat oven to 400°F (200°C). Roll out puff pastry on parchment paper and score a 1-inch border around the edges with a knife (don’t cut all the way through!). Prick the center all over with a fork.
Assemble the tart: Spread crème fraîche or ricotta evenly over the center, avoiding the border. Pile on the sautéed mushrooms. Sprinkle with shredded cheese if using.
Bake: Brush the border with beaten egg if you’re into glossy edges. Bake for 20–25 minutes or until golden, puffed, and crispy.
Serve: Garnish with extra thyme or a sprinkle of parmesan. Slice and serve warm or at room temp.
Notes
Pair with a light arugula salad + lemon vinaigrette.
Cut into small bites and serve with wine for apps.
Add a fried egg on top for brunch goals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~280 per serving
- Protein: ~6g