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Brie and Mushroom Tart Recipe
Ash Tyrrell

Brie and Mushroom Tart Recipe

I first made this brie and mushroom tart on a lazy Sunday when I wanted something that looked fancy but didn't actually take much effort. I roasted a mix of mushrooms until they turned deep golden and jammy, layered them over crisp puff pastry, and finished everything with melty pools of brie
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 12 oz mixed mushrooms cremini, shiitake, king oyster – a mix gives you different textures, so don't just grab one type
  • 1/2 cup thinly sliced shallots – they turn sweet and soft as they roast alongside the mushrooms
  • 1 tbsp extra-virgin olive oil – helps everything roast evenly instead of steaming
  • 1 tbsp balsamic vinegar – adds a little tang that balances the richness of the cheese
  • 1 1/2 tsp Dijon mustard – gives the mushrooms a subtle savory depth
  • 1 clove garlic minced – use fresh garlic here, not the jarred kind, for real flavor
  • 1/2 tsp dried thyme or 1 1/2 tsp fresh – fresh thyme makes a noticeable difference if you have it
  • 1/4 tsp salt – season early so the mushrooms don't taste flat
  • 1/4 tsp coarse black pepper – coarse pepper gives a little bite in every mouthful
  • 1/2 sheet about 8 oz frozen puff pastry, thawed – keep it cold until you're ready to roll it out
  • 1/2 cup diced brie cheese – freeze it for a few minutes first so it dices cleanly
  • 2 tbsp chopped fresh parsley – adds color and a fresh finish right before serving

Method
 

  1. I start by whisking the olive oil, balsamic vinegar, mustard, garlic, thyme, salt, and pepper together in a bowl. Then I toss in the mushrooms and shallots until every piece is coated. I spread them in a single layer on a parchment-lined baking sheet so they roast instead of steam.
  2. Into a 400°F oven they go for about 10 to 15 minutes, just until the mushrooms soften and pick up some color. I let them cool slightly before slicing, since warm mushrooms are tricky to cut neatly and tend to fall apart.
  3. While the mushrooms roast, I roll the thawed pastry into a rectangle on a lightly floured surface. I fold the edges over slightly and crimp them with a fork to form a little border, then prick the center all over so it doesn't puff up too much in the oven.
  4. I bake the pastry alone for about 15 minutes, just until it turns light golden. This step matters because it keeps the base crisp once the toppings go on, instead of turning soggy underneath the mushrooms.
  5. Once the base is ready, I top it with the roasted mushroom mixture, leaving behind any extra liquid so the pastry stays crisp. I scatter the diced brie generously over the top and slide it back into the oven for another 15 minutes, until the cheese melts and the edges turn deep golden.
  6. I let the tart rest for about 10 minutes before slicing, which helps the cheese set just enough to hold its shape. A scattering of fresh parsley right before serving adds a nice pop of color and a fresh finish.

Notes

  • I always freeze my brie for about 15 minutes before dicing it, since it's so much easier to cut cleanly when it's firm.
  • I make sure to leave the mushroom liquid behind on the baking sheet, or the pastry base turns soggy.
  • I like to pat my mushrooms dry before tossing them in oil, since wet mushrooms don't roast as well.
  • I keep my puff pastry cold until the last possible moment, which helps it puff up nicely in the oven.
  • I always pre-bake the pastry base fully before adding toppings, since a half-baked base just can't support the weight of the mushrooms and cheese.