Cheesy Mushroom Tart
Tarts aren’t always sweet. Nope they can absolutely be savory too. Versatile dishes, those are my favorite, back to that whole loving options thing and versatile is the perfect way to describe this particular tart.
This beautiful little baby is perfect as an appetizer as a light lunch or even dinner or (because we’re not stopping with that) it’s elegant enough to serve for all your post party guests. Want more? It can be served warm or room temperature.
I like to keep a few boxes of puff pastry in my freezer at all times. They’re perfect for both sweet and savory recipes and have saved me more times than I care to admit. To make this tart, you’ll start off by forming the thawed pastry sheet onto your tart pan. If you don’t happen to have a rectangular pan, you can absolutely you a small round pan. No pans at all? No worries, just cut the pastry into squares and freehand this.
A simple saute of mushrooms (any fresh variety will work beautifully) with a few fabulous ingredients and a mixture of cheeses and your filling is ready to be smoothed into the tart crust. Pop that beauty into the oven for a few minutes and then enjoy a slice (or two)!
– See more at: http://mushroominfo.com/mushroomchannel/2015/05/22/cheesy-mushroom-tart/#sthash.RN6pgOsn.dpuf
We’ve prepared our tart in a rectangular tart pan but you can use a round tart pan, mini tart pans or go crazy and just free form the puff pastry if you don’t have any tart pans on hand. Now let’s talk about the good stuff. The filling.
It’s cheesy creamy and stuffed with mushrooms. I’m kind of of the belief that mushrooms go with just about anything so this is a winner winner tart dinner for me.
Basically if you love mushrooms and cheese this is going to be right up your alley. We hope you’ll give this Cheesy Mushroom Tart a try!
Disclaimer: I am a recipe developer for the Mushroom Channel. I was compensated for my time. Opinions are my own. Always have been. Always will be.
Cheesy Mushroom Tart
Tarts are easy and elegant and come together lickety split. They’re incredibly versatile. You can enjoy them for brunches, light lunches or even dinner.
- 1 puff pastry crust – thawed
- 2 tablespoons unsalted butter
- 1/2 onion – minced
- 2 cloves garlic – minced
- 8 ounces mushrooms – sliced, divided
- 4 sprigs fresh thyme
- 1/4 cup white wine kosher salt/pepper
- 4 ounces cream cheese – room temperature
- 4 ounces mascarpone – room temperature
- Preheat oven to 400 degrees.
- Spray a rectangular tart pan with non-stick cooking spray. Unroll pastry and form to fit pan.
- Using the tines of a fork poke holes throughout. Bake for 10 minutes.
- While crust is baking, into a large skillet heat butter over medium heat. Add onion and garlic and cook until softened.
- Add 7 ounces of mushrooms, thyme and wine. Continue cooking until mushrooms have softened. Season with salt and pepper.
- Add cheeses to mixture and stir until combined. Check for seasoning. Adjust if necessary.
- Pour cheese mixture into crust and spread evenly. Top with reserved mushrooms.
- Bake for additional 10-15 minutes until golden.
- Let tart cool and then cut into slices. Garnish with additional thyme if desired.
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Stephanie @ Back for Seconds says
Mmmmm I wish this was my lunch today!
The Food Hunter says
This sounds amazing. I’m a huge mushroom fan!
Martha @ A Family Feast says
As always – looks delicious Paula!
YAY for mushrooms – always enjoy a good mushroom tart on a hot summer night!
Heather / girlichef says
This is so beautiful, and perfectly elegant!
Erin @ Texanerin Baking says
This is kind of sad but I’ve never had a savory tart. This one looks great!
Savory tarts for the win! Pass the cheese and mushrooms my way please!
Angie | Big Bear's Wife says
I think that nowadays I might actually love savory tarts more than sweet. I’m also totally head over heels for anything with mushrooms and cheese!