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Elaine found this Mushroom and Gruyere Tart recipe over a decade ago in a Real Simple magazine. We knew this recipe would be a winner as soon as we saw it. Cave-aged Gruyere cheese is one of our all-time favorite cheeses with its nutty flavor and crystalized crunch – plus it melts like a dream. Mix that with savory mushrooms and flaky puff pastry – what’s not to love?
We can’t even count how many times we’ve had these tarts over the years, but we have absolutely elevated them by using Dufour Pastry Kitchen’s Classic Puff Pastry. It’s a bit more expensive than your typical store-bought, but it puffs up like no other. We’re talking layers and layers of crispy, buttery pastry. It is absolutely worth the splurge to take this tart to the next level.
Mushroom and Gruyere Tart
Mushroom and Gruyere Tart is surprisingly easy to make using store-bought puff pastry. It’s flaky, savory, cheesy, and absolutely delicious.
ingredients
10 oz assorted mushrooms, sliced (we used crimini and shiitake)
One shallot, sliced
2 Tbsp olive oil
1/4 cup dry white wine (we used Sauvignon Blanc, but Pinot Grigio also works)
4 oz Gruyere cheese, shredded
1 sheet of puff pastry, thawed (we recommend Dufour Pastry Kitchen)
method
Step 1
Heat oven to 400°. After slicing mushrooms and shallot, cook in a pan with olive oil until softened.
Step 2
While mushrooms cook, cut the puff pastry into 4 even rectangles. Prick the pastry all over with a fork, leaving a small border around each side.
Step 3
Season the mushroom mixture with salt and pepper then add the wine. Cook until wine is nearly evaporated, about 2 mins.
Step 4
Place the puff pastry on a parchment-lined baking sheet. Sprinkle the pastry with half of the Gruyere cheese. Add the mushroom mixture to each and top with the rest of the cheese.
Step 5
Bake at 400° for 20-25 mins until the pastry is golden brown. Garnish with chives and serve with a simple salad.
serving tips
We recommend serving immediately to maintain the perfect crispy texture of the puff pastry. To make ahead, you can proceed through step 3 and then assemble and bake just before serving. This recipe scales easily for a larger party, or you can cut the pastry into smaller squares after cooking to serve as an appetizer.
Recipe adapted from Real Simple.
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Mushroom and Gruyere Tarts
Ingredients
- 10 oz assorted mushrooms sliced (we used crimini and shiitake)
- 1 shallot sliced
- 2 Tbsp olive oil
- 1/4 cup dry white wine we used Sauvignon Blanc, but Pinot Grigio also works
- 4 oz Gruyere cheese shredded
- 1 sheet of puff pastry thawed (we recommend Defour Pastry Kitchen)
Instructions
- Heat oven to 400°. After slicing mushrooms and shallot, cook in a pan with olive oil until softened.
- While mushrooms cook, cut the puff pastry into 4 even rectangles. Prick the pastry all over with a fork, leaving a small border around each side.
- Season the mushroom mixture with salt and pepper then add the wine. Cook until wine is nearly evaporated, about 2 mins.
- Place the puff pastry on a parchment-lined baking sheet. Sprinkle the pastry with half of the Gruyere cheese. Add the mushroom mixture to each and top with the rest of the cheese.
- Bake at 400° for 20-25 mins until the pastry is golden brown. Garnish with chives and serve with a simple salad.
