This Mushroom and Cheese Tart recipe is a simple and delicious way to enjoy mushrooms and three kinds of cheese. The tart crust is crunchy and buttery and the filling is rich and creamy. This dish is perfect for a casual lunch or dinner and can be easily made ahead of time. Simply preheat the oven and bake the tart for a few minutes before serving.
It is loaded with mushrooms, onions, and cheese, and it is crispy and flaky thanks to the puff pastry crust. So good, no one will be able to resist!
What kinds of mushrooms can you use?
Mushroom tarts are a fantastic way to showcase the earthy flavor and texture of mushrooms. When choosing mushrooms for your tart, it’s important to select varieties that will hold up well to cooking. This means avoiding delicate mushrooms like chanterelles, which can turn to mush when cooked.
Instead, focus on hearty mushrooms like:
- cremini (champignons)
If using portobellos, be sure to remove the stem and scrape out the black gills before slicing thinly.
Whatever type of mushroom you choose, be sure to slice it thinly so that it cooks evenly.
Also try our recipes for My famous Sausage Pasta Bake or try Raspberry and white Chocolate Cake – no bake for dessert.
Rustic Mushroom & Cheese Tart
- 200 g puff pastry ready rolled
- 1 tblsp olive oil
- 200 g mixed mushrooms sliced
- 1 small onion sliced thinly
- 1 large egg
- 100 g Garlic & Herbs cream cheese
- 20 g parmesan cheese finely grated
- 1 handful of flat-leaf parsley coarsely chopped
- 50 g ricotta cheese
- 6 thyme sprigs fresh
- Preheat oven to 220°C (425°F).
- Heat the oil in a large frying pan and add the mushrooms and onions.Stir occasionally until the mushrooms and onions are nicely caramelised. Set to one side.
- Add the egg to a mixing bowl and mix well with a fork. (Keep a tiny bit to one side for glazing the tart).Add the cream cheese to the beaten egg and mix well. Add the parmesan cheese and parsley. Mix well and season with salt and pepper.
- Place the pastry sheet (should measure approx. 21cm x 21cm) on a lined baking sheet.
- Spoon the mushroom mixture onto the pastry and spread out evenly – leaving a clean border about 3cm wide all the way round.Fold the border up and over the mushroom mixture to create a rim. Scatter the crumbled ricotta and thyme leaves over the top. Brush the pastry edges with the left over egg.
- Place in the oven for 15 minutes until nicely golden brown.
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