Mushroom Tart with Gruyère and Parmesan
A cheesy and savory tart, bursting with earthy mushroom flavor.
Everyone loves a sweet tart, but savory tarts don’t get nearly enough love. This recipe from our very own Associate Director, Hospitality Sales 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 Baking Slab, 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.
Mushroom Tart with Gruyère and Parmesan
A cheesy and savory tart, bursting with earthy mushroom flavor.
Jenna Seco
- 1.
Follow the package directions for defrosting the puff pastry. Do not unfold pastry until fully thawed to avoid cracking.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
Preheat oven to 400F. Lightly butter the Baking Slab and place the puff pastry inside (use a Rolling Pin 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.
- 6.
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.
- 7.
Spoon the mushroom mixture into the tart, then top with the remaining cheese.
- 8.
Bake until golden brown, 30–40 minutes. Once the tart has slightly cooled, garnish with remaining chopped thyme and lemon zest.
