Mushroom Tart

Photography by Stephen DeVries

We love the ritual of the apéritif: a small pre-meal drink with an appetite-inducing bite. With layers of earthy mushrooms atop puff pastry, this tart is the ultimate cocktail snack. This recipe is from the dream team at Washington, DC’s Le Diplomate. Serve it with a French Royale for a pairing that will transport you to Paris. 

Mushroom Tart
Makes 1 (8-inch) tart
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  1. 1 (14-ounce) package puff pastry*
  2. 1 large egg, lightly beaten
  3. 3 tablespoons butter
  4. 3 cups sliced cremini mushrooms
  5. 2 tablespoons minced shallot
  6. 1 1/2 teaspoons fresh thyme, divided
  7. 1⁄2 teaspoon salt
  8. 1⁄2 teaspoon ground black pepper
  9. 1 cup grated Gruyère cheese
  10. 1⁄2 cup beech mushrooms, sautéed
  11. Grated black truffle or truffle oil
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. To prepare pastry: On a lightly floured surface, unfold pastry sheet. Cut an 8-inch circle from pastry sheet. Place cut dough circle on prepared pan. Using a fork, prick dough every 1⁄2 inch to dock. Brush dough with beaten egg, and refrigerate until ready to use.
  3. To prepare mushroom duxelle: In a large saucepan, melt butter over medium-high heat. Add cremini mushrooms, and cook until slightly wilted, 5 to 7 minutes. Reduce heat to low. Add shallot, 1⁄2 teaspoon thyme, salt, and pepper, and cook until moisture from the mushrooms has cooked out, 15 to 20 minutes. Set pan aside to let cool for 5 to 10 minutes. Place cooled mushroom mixture in the work bowl of a food processor. Cover and pulse until smooth. Coat pastry dough with a layer of the mushroom duxelle, leaving a 1⁄4-inch border. Bake until golden brown, about 20 minutes.
  4. To finish: Immediately top baked pastry with Gruyère, sautéed beech mushrooms, remaining 1 teaspoon thyme, and black truffle or truffle oil. (You can also finish with high-quality olive oil and finishing salt to taste.) Slice into wedges and serve.
  1. *We used Dufour Pastry Kitchens Classic Puff Pastry.
Adapted from Recipe adapted from Le Diplomate, Washington, DC
Adapted from Recipe adapted from Le Diplomate, Washington, DC
Bake from Scratch
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