Mushroom Puff Pastry Tart Recipe

Ash Tyrrell

Mushroom Puff Pastry Tart Recipe

I still remember the first time I pulled a tray of these mushroom puff pastry tarts out of the oven the whole kitchen smelled like garlic, thyme, and toasted butter, and I honestly couldn't wait for them to cool down before biting in

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Prep Time 30

Cook Time 22

Servings: 8

Ingredients Method Notes

Ingredients

1 pound puff pastry store-bought and thawed, or homemade rough puff — this is your flaky, buttery base
1 egg beaten with a tablespoon of water or milk — this egg wash gives the pastry that gorgeous golden shine
3 tablespoons unsalted butter — used to soften the shallots and mushrooms with rich flavor
3/4 cup sliced shallots about 2-3 shallots — they turn sweet and mellow once cooked, balancing the earthy mushrooms
1 pound sliced mushrooms cremini, shiitake, or white button — fresh mushrooms give much better texture than canned ones
4 garlic cloves minced — adds a punch of savory depth to the filling
1/2 teaspoon salt — brings out all the other flavors
1/4 teaspoon black pepper freshly ground for the best flavor
2 teaspoons fresh thyme leaves — dried works too just use half the amount
2 teaspoons chopped fresh rosemary — pairs beautifully with mushrooms and butter
1 tablespoon balsamic vinegar — stirred in at the end for a subtle sweet tang
1 cup crumbled cheese such as gorgonzola, gruyère, goat cheese, or sharp cheddar — pick one that melts well and holds its flavor
Optional garnish: flaky sea salt extra herbs, extra cheese, or a drizzle of balsamic glaze

Method

Melt the butter in a large skillet over medium heat, then add the shallots and let them soften for a few minutes. Stir in the mushrooms, garlic, salt, pepper, thyme, and rosemary, cooking until everything turns tender and fragrant. Remove the pan from the heat and stir in the balsamic vinegar right at the end, which wakes up the whole mixture.
On a lightly floured surface, roll the thawed or homemade dough into a large rectangle, roughly 10 by 17 inches. If you're using store-bought pastry sheets, overlap them slightly and roll them together so they behave like one piece. Use a pizza cutter to slice the dough into ten smaller rectangles, each about the size of your palm.
Brush every rectangle generously with the egg wash, then crimp the edges with a fork just like you would a pie crust. This creates a little raised border that keeps the filling from spilling over as it bakes. Sprinkle crumbled cheese over the center of each piece before adding your mushroom mixture.
Spoon a scant quarter cup of the cooled mushroom mixture over the cheese on each pastry rectangle, staying inside the crimped edge. Gently press down with the back of a spoon so the topping sticks in place. This little press keeps everything from sliding around once the pastry puffs up in the oven.
Preheat your oven to 400°F and arrange the tarts on lined baking sheets, leaving space between each one. Bake for 20 to 22 minutes, until the pastry turns deep golden brown and puffs up around the edges. You'll know they're ready the moment your kitchen starts smelling incredible.
Let the tarts rest for a couple of minutes once they come out of the oven, since the filling is very hot. Finish with a sprinkle of flaky sea salt, extra fresh herbs, or a light drizzle of balsamic glaze for a restaurant-style finish. Serve them warm or at room temperature, whichever you prefer.

Notes

I always keep my pastry cold until the very last second, since warm dough gets sticky and doesn't puff nearly as well.
I like mixing two types of mushrooms in the same batch, since it gives the filling more texture and a deeper flavor.
I never skip the balsamic vinegar, even though it seems small, because it's what keeps the filling from tasting flat.
I press my mushroom topping down gently before baking, or it tends to slide right off once the pastry rises.
I bake one tray at a time on the center rack whenever I can, since it browns more evenly than doing two trays together.