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