Mushroom Tart

By Lindsay Der

I first found this recipe for Mother’s Day a couple of years ago, for my mom who, of course, loves mushrooms. It was instantly a hit with my family, so I’ve made it ever since. It’s a perfect starter- we had it recently before a steak dinner. 


  • 1 sheet frozen puff pastry (my dad accidentally got phyllo dough, so I used that instead- just as good!)
  • 2 medium shallots (I used one large one)
  • 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
  • 1 pound sliced wild mixed mushrooms, such as cremini, shiitake, oyster (just used cremini this time, but try experimenting and see which you like best)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • All-purpose flour, for rolling
  • 5 fresh thyme sprigs (my brother hates thyme, so I didn’t put any:()


  1. Thaw the puff pastry according to package directions and refrigerate until ready to use. Heat the oven to 400ºF. Thinly slice shallots and mushrooms and shred the Gruyère cheese.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in sliced mushrooms and kosher salt, and continue cooking until the mushrooms release and cook-off their liquid. This will take about 10 minutes. Remove from the heat.
  3. Unroll or unfold the puff pastry onto a lightly floured surface. Roll out to a 10×16-inch rectangle. Transfer to a parchment-lined(aluminum foil works fine) baking sheet.
  4. Sprinkle with the cheese, leaving a 1-inch border. Top with the mushrooms and 5 fresh thyme sprigs.
  5. Bake until puffed, lightly browned, and the cheese is melted, 20 to 25 minutes. Cut into 6 squares and serve warm or at room temperature.
  6. Cut into the perfect size squares for your family and serve warm or at room temperature. Enjoy!