Perfect for a lunch or light dinner, this puff pastry mushroom tart is one tasty meat-free recipe. With flavors of onion, garlic, thyme and balsamic, and with two types of cheese, this simple recipe is sure to impress.
Course Main Course
Keyword cheese and mushroom tart, puff pastry mushroom tart, vegetarian mushroom tart
Preheat the oven to 375 degrees Fahrenheit. Heat the butter in a skillet over medium heat. Add the shallots, and dried thyme and saute for 2-3 minutes.
Add the garlic and saute until fragrant. Then remove the shallots and garlic from the skillet.
Add the olive oil to the skillet. Once it is heated add the mushrooms in a single layer. Cook in batches if necessary, stirring occasionally.
Once the mushrooms are browned, add the shallots and garlic back into the skillet, followed by the balsamic vinegar. Cook until the vinegar caramelizes.
Place the pastry sheet on a sheet pan and use a knife to score the edges of the puff pastry creating a border. Then poke holes in the bottom of the puff pastry using a fork. Do not poke holes in the border
Top the puff pastry with gruyere and parmesan cheese, followed by the mushroom mixture. Brush the egg on the border of the puff pastry. Bake in preheated oven for 20-25 minutes or until golden. Top with parsley before serving.
Be sure to cook the mushrooms well to remove the water that they hold. This will help to stop the pastry getting soggy.
If your puff pastry sheet is frozen, be sure to allow time for it to defrost before topping and baking.
I use dried thyme, but other dried herbs can be used.
Try adding some blue cheese or crispy bacon bits to the tart for a different flavor.