If you're a fan of mushrooms and crave something that feels both comforting and a little fancy, this savory mushroom tart is your next must-try recipe. It's perfect for brunch, a light lunch, or even a cozy dinner. The combination of buttery puff pastry and a rich, creamy filling makes it irresistible.
Puff pastry provides a flaky, golden crust that's a breeze to use right from the freezer. Olive oil is your base for sautéing, imparting subtle richness. Button mushrooms and cremini mushrooms make a hearty, flavorful filling. Onion and garlic are the aromatic foundation, enhancing every bite. Heavy cream and eggs create a luxurious custard that binds it all together. Gruyere cheese adds a nutty, melty top layer. Seasoned with salt, black pepper, thyme, and parsley, it's packed with fresh, herby goodness.
This mushroom tart pairs wonderfully with a crisp green salad dressed in a light vinaigrette, balancing the rich flavors. A chilled glass of white wine or a sparkling water infused with lemon adds a refreshing contrast. For a heartier meal, serve alongside roasted vegetables or a bowl of soup.
First things first, preheat your oven to 400°F (200°C). While that's warming up, take your puff pastry out of the fridge and let it thaw slightly. Roll it out to fit your tart pan, then gently press it in and trim any overhanging edges. Prick the base with a fork to prevent it from puffing up too much, and pop it into the oven for about 10 minutes to blind bake. This step ensures your crust stays crisp, even after we add the creamy filling.
While your crust is getting a head start in the oven, heat the olive oil in a skillet over medium heat. Toss in the diced onion and cook until it's translucent, which takes about 5 minutes. Add the minced garlic and let it mingle with the onion for another minute, releasing that amazing aroma.
Next, add your sliced button and cremini mushrooms to the skillet. Cook them until they're soft and have a nice golden brown hue, stirring occasionally. This should take about 8-10 minutes. You want to draw out the moisture, concentrating their delicious flavors.
In a separate bowl, whisk together the heavy cream, eggs, and grated Gruyere cheese until smooth. Season the mixture with salt, black pepper, thyme, and parsley, giving it a quick whisk to combine.
Take your slightly cooled tart shell and spread the mushroom mixture evenly over the base. Pour the egg and cream mixture over the top, making sure it covers everything nicely. Pop it back into the oven and bake for 25-30 minutes, or until the filling is set and the top is a lovely golden brown.
Let the tart cool slightly before slicing it up and serving. This helps the filling firm up a bit, making it easier to cut neat slices.
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