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    Home ยป Recipes ยป Savory Bakes

    Published: May 24, 2020 ยท Modified: Oct 1, 2020 by Sylvie ยท This post may contain affiliate links.

    Mushroom Tart with Puff Pastry

    Jump to Recipe
    How to make Mushroo Tart with Puff Pastry

    This Mushroom Tart Recipe with Puff Pastry and Goat's Cheese is super easy and quick to make. Perfect as a party appetiser, this vegetarian savoury tart will also make a delicious entree, side or light main to enjoy for lunch and dinner!

    Finished recipe from above with grey napkin
    Jump to:
    • Why we love this recipe
    • Ingredients
    • How to make a Puff Pastry Mushroom Tart
    • Tips to make this recipe
    • Recipe FAQs
    • More Savoury Tarts
    • Recipe
    • Comments

    Why we love this recipe

    I cannot tell you how quickly we devoured this Mushroom Tart with Goat's Cheese. It is simply too hard to resist the puffed and golden pastry and the delicious cheesy mushroom filling!

    The best thing about this savoury tart is that just like my Puff Pastry Pumpkin Tart is was put together just as quickly as it was eaten. That's the beauty of using frozen Puff Pastry!

    The Mushroom are pre-cooked with some Shallots, Garlic and Parsley then baked over the Puff Pastry with some some delicious Goat's Cheese. A sprinkle of fresh Parsley over the baked tart and the dish is ready!

    Just like my Leek and Mushroom Quiche or Spinach and Mushroom Quiche, this tart can be served for brunch, lunch or dinner and will also make a delicious appetiser for a party.

    Ingredients

    Ingredient Shot on a round wooden board

    To make this Rustic Mushroom Tart, you will need (scroll down to recipe card for all quantities):

    • Frozen Puff Pastry - try to use all-butter puff pastry for the best results
    • Fresh Mushrooms - I used white cup mushroom but you can use any variety of mushroom you like
    • Shallot: finely chopped
    • Garlic: mushroom best friend if you ask me!
    • Fresh Parsley: can be substituted with dried parsley if you don't have fresh
    • Unsalted Butter
    • Salt & Pepper
    • Goat's Cheese: cut into small cubes or crumbed

    Goat's Cheese is one of my favourite cheese to bake with. It always brings a delicious punch of flavour and saltiness to savoury bakes like like my Beetroot and Goats Cheese Tart or Savoury Zucchini Muffins.

    Ingredient Substitution

    • Puff Pastry: I used pre-rolled squares of Puff Pastry but you can use any type of pre-made Puff Pastry - or even make your own if you want a challenge!
    • Shallot: can be replace by half of a small white or brown Onion
    • Parsley: many other fresh herbs will work perfectly with the Mushroom, such as Rosemary, Thyme or even Chives. You can also use Dried Herbs but you will get the best tasting result with Fresh Herbs.
    • Butter: can be replaced with Olive Oil
    • Spices: I only used Salt and Pepper but you can obviously add any Spices you want like Cumin, Paprika, Mustard Powder,...
    • Goat's Cheese: the closest substitution to Goats Cheese would be Feta Cheese. You might just need to heat it up with a little bit of Milk to be able to spread it over the Pastry.
    Close up on a slice of tart on a wooden board

    How to make a Puff Pastry Mushroom Tart

    First, you will need to pre-cook some of the filling ingredients on the stove. Once that is done, you can prepare the puff pastry sheets, top them with all the ingredients and finish baking it in the oven.

    Shallot and Mushroom Filling

    Because it will only spend about 10 minutes in the oven, the mushroom filling needs to be pre-cooked on the stove.

    It is prepared in two steps: cook the Shallots and Garlic that need to spend a little bit more time on the stove, then add the Mushroom and Parsley.

    • First, thinly chop the Shallot and crush the Garlic. I use crushed garlic from a jar as I find it easier but you can also crush and thinly chop fresh garlic instead. Make sure it is cut into very small pieces.
    • Place the Shallots and Garlic in a large Pan with the Butter, and cook on medium heat for about 5 minutes. The shallots should look translucent.
    • While the shallots are cooking, brush (or peel) the Mushrooms and thinly slice them. Thinly chop the Parsley.
    • Add the Mushroom, Parsley, Salt and Pepper to the pan and stir to combine. Leave to cook for about 10 minutes - the mushrooms should be soft and most of the liquid needs to have evaporated. Stir from time to time to insure the mushrooms are evenly cooked.

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    It is important to let all the liquid evaporate or the puff pastry crust will be soggy.

    Process Shot: cooking the mushroom filling in a pan

    Preparing the Puff Pastry

    The Puff Pastry is prepared in a way to make this dish look like a Mushroom Galette: beautiful puffed and golden edges with the mushroom filling in the centre.

    • Preheat the oven on 180'C / 350'F. Line a large baking tray with some baking paper.
    • Take the Pastry out of the freezer and leave it at room temperature for 5 to 10 minutes, or until it starts to get softer.
    • Assemble two squares of pastry (*) over the baking tray to make a long rectangle, pressing on the overlapping sides of the pastry to seal them together.
    • Gently trace a 3cm / 1 inch edge around the pastry. Make sure not to cut all the way through the pastry or the edges will separate when it bakes - only cut about halfway through the thickness of the pastry. Use a fork to poke the centre of the pastry.
    • Blind Bake for about 10 minutes or until the pastry starts to puff and get golden,

    (*) this is if you are using frozen squares of puff pastry. Skip this step if using rectangular shaped pastry or if rolling your own pastry. It should approximatively make a 25 x 40 cm rectangle (10x15 inches).

    More Savoury Puff Pastry Recipes:

    • Fresh Tomato Tart with Mustard - from This Healthy Table
    • Grilled Green Bean and Onion Tarts - from The Bitter Side of Sweet
    • Puff Pastry Pizza Pinwheels - from Crunch & Cream

    Adding the Filling

    • Once the pastry has partially baked, remove it from the oven and gently press on the central part of the tart to flatten it, leaving the edges puffed.
    • Spread about 3/4 of the Goat's Cheese over the Pastry, leaving the edges exposed. You might need to work the cheese to be more loose before spreading it over the pastry. If the cheese seems clumpy and hard, you can also heat it up in the microwave for a few seconds.
    • Cover with the cooked Mushrooms, as evenly as possible
    • Sprinkle crumbs of the remaining Goat's Cheese over the Mushrooms
    • Optional: brush the edges of the pastry with an Egg Yolks
    • Place back in the oven to bake for an additional 15 minutes. Sprinkle a little bit of Fresh Parsley over the tart (optional) and serve straight away.
    Process Shot: assembling the recipe

    Tips to make this recipe

    • Brush (or peel) the Mushrooms - do not wash them.
    • Make sure there is no more liquid in the Pan with the Mushroom before using it as the filling. Extra moisture will make the crust soggy.
    • Use a good quality, all-butter Puff Pastry for the best result.
    • If using two sheets of pastries like me, make sure they are sealed together or they will detach when baking. Press on any adjoining edges to seal the pastry together.
    • Be careful when tracing the edges of the Pastry: if you press too hard when slicing, the edges might detach from the rest of the pastry when baking. Try to only cut halfway through the thickness of pastry for a perfect finish.
    • Working the Goats Cheese in a small bowl with a spoon or spatula will make it easier to spread over the pastry without breaking it. You can also heat it up for a few seconds in the microwave to loosen it up if too hard.
    • Brush the edges of the Pastry with an Egg Yolk for a beautiful golden finish.
    • Sprinkle some Fresh Parsley over the Tart once it is bake for a pop of colour.
    Baked Tart from above with a slice cut off

    Recipe FAQs

    How to store this Savoury Tart

    I highly recommend serving the tart straight out of the oven as you do not want the pastry to become soggy.

    If making it in advance, it can be kept at room temperature for a couple of hours or in the fridge for longer - up to 24 hours. You might want to re-heat it up in the oven until warm before serving it if making in advance.

    Can I freeze a Puff Pastry Tart?

    No, I do not recommend freezing this mushroom tart. Puff Pastry does not thaw well at all after being baked.

    What to serve with this dish

    This dish will be delicious on its own if served as an appetiser, entree or even side. To make it a main, you can serve it with a Salad for example.

    Side view on the dish placed over a wooden board and grey napkin

    More Savoury Tarts

    • Spinach and Feta Quiche
    • Leek Tart with Gruyère
    • Cheese and Tomato Quiche
    • Onion, Fig and Feta Tart
    • Cheddar and Broccoli Quiche
    • Tomato and Feta Galette
    • Smoked Salmond Quiche

    Made this recipe?
    Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

    Recipe

    Baked Tart from above with grey napkin

    Mushroom Tart with Puff Pastry

    4.64 from 11 votes
    This Mushroom Tart Recipe with Puff Pastry and Goat's Cheese is super easy and quick to make. Perfect as a party appetiser, this savoury tart will also make a delicious entree, side or light main to enjoy for lunch and dinner!
    Servings: 6 serves
    Author: Sylvie
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Print Recipe
    Prevent your screen from going dark

    Ingredients

    • 2 sheets Frozen Puff Pastry, Pre-Rolled, Square
    • 1 Shallot
    • 2 Garlic Cloves, crushed
    • 30 gr (2 tbsp) Unsalted Butter
    • 400 gr (0.9 lbs) White Cup Mushroom, or your choice of mushroom variety
    • Fresh Parsley, to taste
    • Salt & Pepper, to taste
    • 100 gr (0.2 lbs) Goat's Cheese
    • 1 Egg Yolk for brushing, optional

    Instructions

    Mushroom Filling

    • Place the thinly chopped Shallot and Crushed Garlic (1) in a large Pan with the Butter. Cook on medium heat for about 5 minutes or until the Shallots look translucent.
    • While the shallots are cooking, Brush or Peel the Mushroom and thinly slice them. Thinly Chop the Parsley.
    • Add the sliced Mushroom, chopped Parsley, Salt and Pepper to the pan and stir to combine. Leave to cook for another 5 to 10 minutes or until the Mushroom have reduced and most of the liquid has evaporated. Occasionally stir to make sure the mushrooms cook evenly. Remove from the heat and set aside.

    Puff Pastry Tart

    • Preheat your oven on 180'C/350'F. Line a large baking tray with baking paper.
    • Take the two squares of pre-rolled Puff Pastry (2) out of the freezer and leave them at room temperature for about 5 minutes or until they start to soften. Place them over the lined baking tray, slightly overlapping the two squares to create a rectangle. Gently press on the overlapping pastries to seal them together.
    • With a small knife, trace a 3 cm / 1 inch edge all around the pastry (3) then use a fork to prick the central part of the pastry.
    • Blind bake for 10 to 15 minutes or until the pastry starts to puff and look golden. Remove from the oven and gently press on the centre part of the tart to flatten it, leaving the edges puffed.
    • Spread about 3/4 of the Goat's Cheese on the bottom of the Puff Pastry, leaving the edges clear (4).
    • Evenly cover with the cooked Mushrooms
    • Sprinkle the rest of the Goats Cheese crumbs over the mushrooms
    • Optional: brush the edges of the pastry with an Egg Yolk for a golden finish.
    • Bake again for about 15 minutes, or until the edges are puffed and golden.
    • Optional: sprinkle with freshly chopped Parsley before serving.

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Notes

    1. I use pre-crushed Garlic that comes in a jar. If using Fresh Garlic, make sure it is crushed and very finely chopped so that you do not have large pieces of garlic over the tart.
    2. If using non pre-rolled pastry, roll it into a large rectangle, about 25x40 cm / 10x15 inch. You can also use a large sheet of puff pastry pre-rolled into a rectangle instead.
    3. Be careful when cutting the pastry - you do not want to go all the way through the pastry or it will split when you bake it. Only cut about half of the thickness of the pastry to create puffed edges.
    4. You might need to work the cheese first if very cold and stiff. Simply transfer all of the cheese into a small bowl and work it with a small spatula or spoon until it gets looser. You can also place it in the microwave for a few seconds if it remains too stiff.

    Nutrition (per serving)

    Calories: 384kcal | Carbohydrates: 26g | Protein: 9g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 192mg | Potassium: 256mg | Fiber: 2g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

    More Savoury Bakes and Pastries

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      Leek Quiche with Gruyรจre
    • Close up on one pumpkin roll over a small white plate.
      Pumpkin Buns
    • Flatlay of the pumpkin quiche on a wooden board with 3 slices cut off.
      Roasted Pumpkin Quiche
    • One spanakopita pastry cut in half placed over other pastries.
      Spanakopita Triangles (Spinach and Feta Triangles)

    Reader Interactions

    Comments

      4.64 from 11 votes (6 ratings without comment)

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    1. Maha says

      September 14, 2023 at 1:26 am

      5 stars
      Such a delicious tart! I thought it was going to be very goat cheese forward but surprisingly it was all well balanced.

      Reply
      • Sylvie says

        September 14, 2023 at 8:59 am

        Thanks Maha, glad you liked it!

        Reply
    2. Maise says

      October 30, 2022 at 3:42 am

      5 stars
      This was a huge hit! I served it as an appetizer, but I will definitely add it to the "meatless-Monday" dinner rotation and serve it with a salad. The amount of goat cheese was perfect -- not to much and not too little!

      Reply
      • Sylvie says

        October 30, 2022 at 9:00 am

        Love to hear that you enjoyed the recipe, Maise!

        Reply
    3. Mary Small says

      March 30, 2022 at 5:31 am

      This sounds delicious and I want to make it this weekend. But, I have a question about "blind baking". Does this mean that I must weigh down the pastry with pie weights or beans before blind baking?

      Thanks in advance,
      K.

      Reply
      • A Baking Journey says

        March 30, 2022 at 9:21 am

        Hi Mary, in this case no - the pastry is placed in the oven as is ๐Ÿ™‚

        Reply
    4. Amanda says

      February 12, 2021 at 2:51 pm

      I was wondering if I could do this with a pie crust.... the store was out of pastry puff and I donโ€™t have time to make my own, but have a pie crust that I already made.

      Reply
      • A Baking Journey says

        February 12, 2021 at 4:37 pm

        Hi Amanda, I have never tried it with a pie crust but I dont see why not - as long as it is not a sweetened one ๐Ÿ™‚ Let me know how you go!

        Reply
    5. Katherine says

      July 03, 2020 at 2:58 pm

      5 stars
      I didn't have a baking tray long enough to make a rectangle, so I made 2 square tarts instead and it worked out just as well! Love the goat cheese in this recipe, it goes so well with the mushrooms. Overall, very delicious!

      Reply
      • A Baking Journey says

        July 04, 2020 at 10:52 am

        So happy to hear you enjoyed the recipe, thanks Katherine!

        Reply
    6. Robyn says

      May 28, 2020 at 7:34 am

      5 stars
      This will make a perfect light lunch, either with soup or salad. I love the idea of using goats cheese over the base rather than a heavy sauce!

      Reply
      • A Baking Journey says

        May 28, 2020 at 10:29 am

        Thanks Robyn, we had it for lunch and dinner and it was so delicious ๐Ÿ™‚

        Reply
    7. Sarah says

      May 26, 2020 at 8:20 pm

      5 stars
      I have been looking for some more quick, easy lunch options and thus looks perfect! A winning combination of savory mushrooms and goats cheese, yum!

      Reply
      • A Baking Journey says

        May 27, 2020 at 10:29 am

        Glad you like the recipe, Sarah ๐Ÿ™‚

        Reply

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    Bonjour! I'm Sylvie, a Belgian Aussie living in Melbourne, Australia. I love sharing my passion for French Pastry and empowering all home bakers through easy to follow recipes.
    Join me on my Baking Journey!

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