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Puff Pastry Mushroom Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4-8 1x
  • Category: Lunch
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


This Puff Pastry Mushroom Tart is made with 3 kinds of cheese, garlicky mushroom, and herbs. It makes a great appetizer, lunch, or a light dinner.


Units Scale

Sauteed Onions

  • 1 tbsp avocado oil (or other cooking oil)
  • 2 cups thinly sliced red onion (2-3 medium onions)
  • 1/2 tsp fine sea salt

Sauteed Mushroom

  • 2 tbsp avocado oil (or other cooking oil)
  • 450-500g cremini mushroom* (5-6 cups sliced)
  • 2 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 2 tbsp fresh rosemary leaves, finely chopped (or 1 tsp dried rosemary, crushed)
  • 1/2 tsp sea salt
  • 4 cloves of garlic, minced
  • 1/2-1 tsp freshly ground black pepper (I uses 1 tsp coarsely ground, use less if fine)
  • 2 tbsp balsamic vinegar

Puff Pastry Tart

  • 1 sheet puff pastry, defrosted and refrigerated**
  • 200g (2 cups) gruyere cheese, grated (or mozzarella)
  • 1/4 cup grated pecorino or parmesan cheese
  • 1/4 cup blue cheese (optional)
  • 1 egg, whisked
  • 2 tbsp raw sesame seeds (optional)
  • 1 tsp truffle oil (optional)
  • Balsamic glaze and fresh thyme for serving (optional)


  1. Preheat your oven to 400F (200C) and make sure your puff pastry is defrosted and refrigerated.

Sauteed Onions

  1. Heat a large pan over medium-high heat.
  2. Add avocado oil, sliced red onion, and sea salt.
  3. Stir together and cook for 8-10 minutes stirring occasionally. Add a splash of water after about 5 minutes of cooking when the onions start to stick. 
  4. They’re done when they start to caramelize and brown. You can cook them longer to get them more caramelized but it’s not necessary.
  5. Transfer the onions to a plate to cool.

Sauteed Mushroom

  1. To the same pan, add more avocado oil and sliced mushroom.
  2. Toss the mushrooms with the oil and add fresh or dried thyme, rosemary, and sea salt. Toss again.
  3. Cook the mushrooms on medium heat for 2 minutes stirring constantly. They’ll start to release water after 3-6 minutes of cooking. After that, you won’t have to stir them as often.
  4. After 15 minutes of cooking, add minced garlic, black pepper, and balsamic vinegar. Stir everything together and cook for 5 more minutes.
  5. Take off the heat and transfer to a bowl or a plate to cool.

Puff Pastry Tart

  1. Lay your puff pastry dough on a baking sheet lined with parchment paper. If you have homemade dough, you’ll have to roll it out but a store-bought pastry sheet should be ready to use.
  2. Using a knife, score a border 1cm from the edge around the whole sheet making sure not to cut through the dough. 
  3. Use a fork to pierce the part of the dough that will have toppings. This lets air underneath the tart when it’s baking and prevents it from rising.
  4. Sprinkle the puff pastry evenly with grated gruyere and pecorino avoiding the edges.
  5. Spread the sauteed onions on top followed by the sauteed mushroom.
  6. Finish with crumbled blue cheese and a little more pecorino if desired.
  7. Brush the edges with egg wash and sprinkle with sesame seeds if desired.
  8. Bake in the preheated oven for 20-25 minutes until the edges are golden brown.
  9. Remove from the oven and allow to cool for 5-10 minutes before slicing. 
  10. Lightly drizzle with truffle oil and balsamic glaze, and garnish with fresh thyme for serving.


*To clean your mushroom, use a wet paper towel to wipe any dirt off. It’s important to clean them but don’t wash them under running water because they will soak up too much water.

**It’s important to keep your puff pastry sheet refrigerated until you’re ready to bake it. It’s a very butter-heavy dough so it’s easier to work with and and cooks better when it’s cold from the fridge.