So easy to make and absolutely delicious, this Mushroom Tart is perfect for a tasty dinner or appetizer. Packed with chestnut mushrooms, on a puff pastry bed with shallots and cheese. We love this with crispy baked potato wedges for a scrumptious weeknight dinner.
I’m a big fan of easy dinners, especially during the week and this recipe is no different. I’ve been making this mushroom tart for ages and it never fails to impress. It’s incredibly easy to make with just a few simple ingredients.
We usually have this for dinner with a side salad and potato wedges but it works great as a lunch or appetizer too. In fact, you could even serve this for brunch. However you serve it, everyone will love it!
Ingredients for Mushroom Tart
- Mushrooms – I use chestnut/brown mushrooms for this, they have more flavour than white mushrooms. I have also made this tart with a mix of chestnut and wild mushrooms.
- Puff Pastry – Store-bought pastry is perfectly acceptable, for best results I use all-butter puff pastry.
- Shallots – I line the base of the tart with golden brown shallots, the round ones are fine for this.
- Cheese – Vegetarian hard Italian cheese goes perfectly well with the mushrooms.
- Herbs – Thyme and parsley are great with mushrooms and work really well together in this tart.
How to Make Mushroom Tart
- Cook the shallots – they need to be golden brown and soft, so 10 minutes should do the trick.
- Cook the mushrooms – I do this in batches, cook them in butter until they are soft then add the garlic and thyme.
- Prepare the pastry – roll out the pastry then score an edge around the pastry, then with a fork prick holes in the pastry.
- Fill the pastry – start with the shallots, spread them over the pastry then add the cheese.
- Add the mushrooms – scatter the cooked mushrooms over the shallots and cheese.
- Bake the tart on the top shelf of your oven then when it’s cooked sprinkle it with chopped parsley just before you serve it.
Top Tips for Making the Best Mushroom Tart
- Don’t wash the mushrooms – wipe the mushrooms clean or use a vegetable brush to remove any soil. Mushrooms soak up water and can then become slimy when you cook them.
- Let the mushrooms get some sun! If you have some sunshine, let your mushrooms sit outside in the sun. This will boost the vitamin D levels of your mushrooms!
- Slice the mushrooms roughly the same size – this will ensure they cook evenly and at the same time.
- Don’t overcrowd the pan – you want nicely browned mushrooms so cook the mushrooms in batches. Too many mushrooms in the pan will result in wetter mushrooms.
- Use a good quality puff pastry – all-butter puff pastry gives the best results but regular puff pastry works very well too.
- Brush the edges with egg – if you want a lovely golden edge on your tart, brush the edges with a whisked egg.
What to Serve with Mushroom Tart
If we’re having this for dinner I usually serve this with a simple green salad and potato wedges, you could also serve a side of mashed potatoes if you want.
Can I Make this Ahead?
This tart really is best made fresh, however, you could cook the onions the day before. You will get the best results making this fresh.
Can I Freeze this Tart?
I do not recommend freezing this mushroom tart.
Can I Reheat this Tart?
This tart is best served warm straight from the oven, but if you have any leftover you can store it in the fridge for 2 or 3 days. You can reheat it in the oven or in the microwave, however, it may become soggy. I have eaten this reheated and it still tasted great even if it’s a little soggy.
Need More Tasty Dinner Ideas?
Did you make this Mushroom Tart recipe? Rate it and leave a comment below to let me know what you think!
- 1 sheet of puff pastry (320g) 1 rectangular sheet (approx. 350mm x 230mm)
- 1 tbsp olive oil
- 1 heaped tbsp butter more if you need it
- 4 shallots (120g) peeled and sliced thinly
- 3 1/2 cups of chestnut mushrooms (350g) wiped clean and sliced
- 1/2 cup of vegetarian hard Italian cheese (50g) finely grated
- 1 large clove of garlic minced
- 1 tbsp freshly chopped flatleaf parsley
- 3 or 4 sprigs of fresh thyme
- 1/2 tsp sea salt (divided)
- 1/4 tsp cracked black pepper
- 1 medium egg beaten
- Preheat the oven to 180C/392FLine a baking tray with parchment paper.
- Heat the oil in a frying pan, add the shallots along with 1/4 tsp of sea salt. Cook over medium heat until they are golden, stirring often. Around 10 minutes should suffice.Remove the shallots from the pan and wipe the pan dry.
- Heat the butter in the pan then add half the mushrooms, cook until brown, tossing the mushrooms occasionally. Move the mushrooms to one side of the pan then add the remaining mushrooms and cook until brown.Finally, stir in the thyme, garlic, remaining sea salt and black pepper. Cook for one or two minutes until you can smell the garlic.
- Roll out the pastry, using a sharp knife score an edge around the pastry. Using a fork prick the pastry inside the scored edge.
- Spread the cooked shallots over the pastry, then top with the grated cheese. Next spread the mushrooms over the cheese. Brush the edges of the pastry with the beaten egg.Bake the tart on the top shelf of the oven for 25 - 30 minutes.Remove from the oven when the pastry is golden brown and puffed up. Sprinkle the chopped parsley over the tart then cut into 6 and serve immediately.
- Pastry - I use store-bought pre-rolled puff pastry sheet. It measures as 1 rectangular sheet (approx. 350mm x 230mm) weighing 320g.
- Mushrooms - chestnut/brown mushrooms work best for this tart. Other wild mushrooms will work well too, chanterelles work very well.
- Storing/making ahead/freezing - this tart will keep in the fridge for 2 to 3 days, however, it is best made fresh and eaten when it is hot. You can cook the shallots the day before if you wish but the rest of the recipe is best made fresh. I do not recommend freezing this dish.
- Nutritional Information - information is approximate and is calculated using an online nutrition tool. It is based on one serving of 6.
- Can I Make this Vegan? You can now buy vegan puff pastry, you can swap the butter for oil and swap the cheese for a vegan alternative. For the egg was you can sub plant milk, soy milk works well.
- Can I Make this Gluten-Free? You can use a gluten-free puff pastry to make this, the rest of the ingredients are naturally gluten-free.
*This recipe was first published on November 19, 2015. It has now been updated with new photos, a step by step guide and nutritional information.