Mushroom Tart with Gruyère and Parmesan
A cheesy and savory tart, bursting with earthy mushroom flavor.
mushroom | tart | pastry
Everyone loves a sweet tart, but savory tarts don’t get nearly enough love. This recipe from our very own Senior Hospitality Sales Manager Jenna Seco is about to change that. She pairs a blend of mushrooms with nutty Parmesan and Gruyère on base of buttery puff pastry. This recipe is simple enough to make for dinner but would also make a delicious addition to a party spread. Our
, designed in partnership with Chef Nancy Silverton, keeps the crust an even golden brown and doubles as a platter when it’s time to serve.
ounce box frozen puff pastry, defrosted according to package directions
tablespoons extra-virgin olive oil
pounds mixed mushrooms such as chanterelles, cremini, king trumpet, maitake and/or oyster, torn or sliced about ¼-inch thick
tablespoon unsalted butter, plus more for slab
large yellow onion, thinly sliced
shallot, thinly sliced
garlic cloves, chopped
thyme sprigs, leaves removed and chopped, divided
Juice and zest of 1 lemon
ounces Gruyère, shredded, divided
ounces Parmesan, shredded, divided
Salt and freshly ground black pepper, to taste
Follow the package directions for defrosting the puff pastry. Do not unfold pastry until fully thawed to avoid cracking.
For the mushrooms, heat a
12-inch Stainless Clad Frying Pan
over medium-high. Add olive oil and, once glistening, add in mushrooms. Working in batches to avoid crowding the pan, sauté your mushrooms. Season mushrooms with salt to help release any extra moisture.
When your mushrooms are cooked ⅔ of the way through, add 1 Tbsp. butter to the pan, along with the yellow onion, shallots, and ⅔ chopped thyme. Cook for 5 minutes, then add garlic and half the lemon zest. Add the lemon juice to deglaze the pan. Taste and season with salt and pepper.
Remove the mixture from heat and transfer to a mixing bowl to let cool. Make sure the filling is at room temperature before assembling the tart so it doesn’t melt the puff pastry.
Preheat oven to 400F. Lightly butter the
and place the puff pastry inside (use a
to roll out the pastry to fit, if necessary.) You will want ½-inch overhang for the crust. Using a fork, dock the surface of your dough by poking small holes to help release steam and avoid puffing while baking. Fold excess dough over itself to form a thicker crust around the rim.
Add 4 oz. each Gruyère and Parmesan to the cooled mushrooms and stir to combine. Sprinkle 2 oz. each Gruyère and Parmesan over the base of the tart.
Spoon the mushroom mixture into the tart, then top with the remaining cheese.
Bake until golden brown, 30–40 minutes. Once the tart has slightly cooled, garnish with remaining chopped thyme and lemon zest.