An easy to make, rich and creamy, herby, garlicky mushroom tart. Fabulous as a starter, lunch or simple supper. But beware, it tastes so incredibly good, you’ll find it very hard to stop at just one slice.
CT brought home some field mushrooms last week. He’s very good at spotting them when out and about. They were a little past their best, but still perfectly edible. But I thought I’d better cook them quickly before they deteriorated further. So the question was, what to make? Normally in this situation, I go for mushrooms on toast, but for some reason I had mushroom tart on my mind.
This mushroom tart is delicious straight from the oven, but also just as good at room temperature. It’s best, however, served on the day of baking.
For a super quick and simple tart, puff pastry is the way to go. I wish I could get hold of wholemeal, but I’m nevertheless happy to indulge in shop bought puff pastry from time to time. Unless I’m making something that’s specifically vegan, I opt for an all butter version.
Ready rolled puff pastry sheets are now widely available and are in my experience easier to get hold of than a block. This means the process of making this mushroom tart is even easier. There’s no flouring of boards and rolling out and you can use the paper the pastry is wrapped in to line the baking tray.
So in order to make this mushroom tart beautifully creamy, I’ve added a layer of cream cheese between the pastry and mushrooms. This part is also incredibly easy. Just mix a good quality cream cheese with some finely chopped or grated garlic and chopped herbs. Spread it over the pastry sheet, ensuring there’s a border around the edge. You don’t want to miss out on that beautiful puff.
You can, of course, make your own pastry if you prefer. I usually do. Just follow the instructions for this tomato galette recipe. It’s made with my favourite pastry which not only tastes delicious, but is also really easy to make.
Preparing The Mushrooms
The fussiest bit of this recipe is cleaning the mushrooms. This is especially true if the mushrooms are foraged ones. You need to wipe the tops carefully with a damp cloth or dust them with a soft brush and ensure there’s nothing unwanted on the underside.
Once the cleaning is done, it’s just a simple process of slicing the mushrooms and sautéing them in a bit of butter and olive oil. Add some herbs and a drizzle of soy sauce to enhance the mushrooms’ natural umami flavours. Then scatter them over the cream cheese along with a few chopped scallions and bake.
You may need to fry the mushrooms in batches, depending on what you have and how big your pan is. I fried my mushrooms in two batches as they were both very different types. I fried the firmer chestnut mushrooms first in butter and oil, but didn’t add any herbs or tamari. The second batch was the field mushrooms and these were the ones I added the additional ingredients to.
Mushroom Tart Step-by-Step
First turn the oven on. It’s so annoying when you’re ready to bake, but you’ve forgotten to take this all important step. Don’t ask me how I know!
Lay your pastry, along with the paper it comes with, onto a baking tray. Spread the herbed cream cheese mixture over the top with a knife or back of a spoon, making sure you leave a border of about one centimetre.
Layer half of the mushrooms over the cheese. The ones you can see above are wild field mushrooms.
Scatter the spring onions, aka scallions, over the cream mushrooms.
Finally layer on the remaining mushrooms. Bake, slice and enjoy.
Can You Make This Mushroom Tart Vegan?
The answer is yes you can. It’s really quite easy. You just need to make sure you use a vegan puff pastry and do a simple swap. The only non-vegan ingredient in this mushroom tart is the cream cheese.
These days, it’s easy to buy vegan cream cheese or you can make your own. I have a vegan cream cheese recipe right here on Tin and Thyme. So just swap the traditional cream cheese for one of these.
What Sort of Mushrooms Can You Use?
You can use any edible mushrooms you like for this mushroom tart. Some are more flavoursome than others, so a mix is really nice.
Personally I like shiitake mushrooms mixed with chestnut mushrooms. But for this tart I used a mix of foraged field mushrooms and chestnut mushrooms because that’s what I happened to have.
Please be careful if you forage your own mushrooms. You need to be really sure the ones you pick are edible as many of them are extremely poisonous. If you’re not certain, don’t pick them and certainly don’t eat them. Field mushrooms are the only ones I recognise. Luckily, CT is a botanist so I do get to eat a wider variety of foraged mushrooms than I otherwise would do. That’s if he can find any of course.
How many mushrooms you need will very much depend on the type you use. It’s best to go for more rather than less, as you can always pile extra onto the tart, but skimping on them won’t impress your guests. My foraged mushrooms cooked down to less than half their original size, whilst the chestnut mushrooms only shrank a little.
Which Herbs Go Well with Mushrooms?
Mushrooms can take bold flavours really well so don’t skimp on the herbs. Thyme is my favourite to pair with mushrooms, but parsley, chives, marjoram, sage, oregano, tarragon and rosemary all work well too. It’s nice to ring the changes and as this mushroom tart is bound to become a firm favourite, you can try a different one each time.
For this recipe, I’ve gone with two herbs. The mushrooms are cooked with sage for some strong aromatic notes. But I’ve also added some chopped parsley to the cream cheese layer.
Other Mushroom Recipes You Might Like
- Creamy garlic mushrooms on toast
- Dried mushroom risotto with chocolate
- Mushroom curry
- Mushroom & walnut pâté
- Slow cooked vegetable stew with mushroom dumplings
- Vegetarian sausage rolls with mushroom & chestnuts
Keep in Touch
Thanks for visiting Tin and Thyme. If you try this easy mushroom tart, I’d love to hear about it in the comments below. And do please rate it. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more tart recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Mushroom Tart. PIN IT.
Mushroom Tart – The Recipe
- 320 g puff pastry – ready rolled (I used all butter)
- 1 tbsp olive oil
- 25 g unsalted butter
- 350-400 g mushrooms – wiped clean and sliced (I used half wild field mushrooms and half chestnut mushrooms)
- 6 sage leaves – finely chopped
- 1 tsp tamari or soy sauce of your choice
- 250 g good quality cream cheese
- 1 plump clove garlic – finely chopped or grated
- 6 sprigs parsley – finely chopped
- good grinding black pepper
- 1 spring onion (scallion) – finely sliced
- Sauté the mushroom in the olive oil and butter over a medium high heat for about six minutes or until they are nicely browned and most of the moisture has evaporated. You may need to do this in batches, depending on the mushrooms you use and the size of your pan.
- Turn the mushrooms after about three minutes and add the sage and tamari a minute or so before finishing.
- Whilst the mushrooms are cooking, mix the garlic, parsley and pepper into the cream cheese.
- Place the pastry onto a lined baking tray. I had to cut a strip off mine to allow it to fit my 30cm x 23cm tray.
- Spread the cream cheese over the top, leaving a 1 cm border around the edge.
- Place the mushrooms over the cheese, then scatter with the spring onion slices.
- Bake on the top shelf of a preheated oven at 200℃ (400℉, Gas 6) for 20-25 minutes or until the pastry is puffed up and golden.
I’m sharing this recipe for an umami rich mushroom tart with Apply to Face Blog for #CookBlogShare.