You know what’s weird? I actually have always hated mushrooms. It is only recently that I started not hating them. In fact, I feel ready to say out loud today that I actually kind of like them? This is what happens as you get older. You go from being the pickiest eater on the planet to liking mushrooms. It’s weird. But lets just say that it’s because I am always broadening my horizons and not because I am getting older, mmkay?
I think my favorite mushroom right now is the shiitake. Not even for the taste, but because they are adorable and look like fairy tale mushrooms. Aren’t they the cutest?
For this tart I decided to do a mix of shiitake and cremini, both because shiitake are a little more expensive and because I thought it would be nice to have a little variety of texture and flavor. I prefer the flavor and texture of cremini to the standard white button mushroom. Also cremini are just a young version of Portobello! Actually, when I googled that to fact check myself I found out that Portobello, cremini and white button mushrooms are all the same type of mushroom, just at different stages of growth. The buttons are the youngest, then cremini, then Portobello. So there you go, your daily food fact brought to you by Meghan, the food nerd.
Anyway, I chose a mix of shiitake and cremini mushrooms for this, but I think any combination of mushrooms that you want would work here. I also wanted play up the savory flavors here, so I added some balsamic vinegar as well as some fresh rosemary and thyme. The Gruyère is great here because the nuttiness pairs really nicely with the sort of sweet acidity of the balsamic.
The thing that makes this so easy and satisfying is the puff pastry. Puff pastry is magic! I don’t use it very often but it is so nice to have a beautiful dough that you can just pull out of your freezer and work with in such a short period of time. After letting it thaw a bit, I rolled it out just a little so that it was more of a rectangle shape instead of a square. I baked this both on parchment paper and a silpat, and I think I slightly prefered the outcome when I used a silpat. If you don’t have silpat, just use parchment paper, it will still be great. I rolled it out right on the parchment/silpat to make it easier to transfer (rather than rolling it out somewhere else and then trying to move it to the baking sheet).
Score a border around the edges – that will be the part that puffs up and makes the crust. Using a fork, prick the dough inside the square so that it doesn’t get air bubbles in it. Brush the border with some egg so that it turns nice and brown. It turns out beautiful, and is so easy.
Saute the onions and a pinch of salt in some butter and olive oil until they are starting to soften. Add the garlic and mushrooms with a little more salt and cook for about a minute. Then add the balsamic vinegar and wine. Cook, stirring often, until liquid has evaporated, 5-7 minutes. Add the fresh herbs and some fresh ground pepper, stir to combine. Taste and adjust seasonings, add more salt or pepper if needed. You may also want to add more balsamic at this point, depending on your tastes.
Spread the cheese on the puff pastry, staying inside the border that you scored. Spread the mushroom mixture on top of the cheese, again staying inside the border. Brush the edges with some egg. Bake in the oven for about 15 minutes, or until the crust is puffed up and nicely browned. Allow to cool for about ten minutes before cutting and serving.
Mushroom and Gruyère Tart
- 1 sheet frozen puff pastry thawed
- 1 cup grated Gruyère cheese
- 1 tablespoon butter
- 1 tablespoon olive oil
- 4 ounces shiitake mushrooms stems removed and sliced
- 6 ounces cremini mushrooms stems removed and sliced
- ½ onion diced
- 4-5 garlic cloves pressed or finely chopped
- 1 heaping tablespoon chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 tablespoons Balsamic vinegar
- ½ cup white wine
- 1 egg scrambled
- Preheat oven to 400°F
- Take puff pastry out of freezer and allow to thaw while you prepare other ingredients.
- Heat a skillet over medium heat, add butter and olive oil. When skillet is hot and butter is melted, add the onion with a pinch of salt and sauté until onions have started to soften, about 5 minutes.
- Add the garlic and mushrooms with a bit more salt, cook for about a minute until the pan starts to get dry, about a minute.
- Add the balsamic vinegar and wine. Cook until no liquid remains, 5-7 minutes.
- Add the fresh herbs and cook for another 30 seconds to a minute. Remove from heat.
- Taste and adjust salt and pepper as needed.
- Roll out the puff pastry just a bit so that it is a rectangle, about 9 and ½ by 11 inches.
- Score a 1 inch border around the edge with a sharp knife. You want to cut almost all the way through, but not quite. Prick the inside of the border with a fork.
- Spread the grated cheese over the inner square of dough, trying not to go over the scored edge.
- Top the cheese with the mushroom mixture.
- Brush the border with the scrambled egg.
- Bake in the oven for about 15 minutes or until the crust is golden brown and puffed up.
- Allow to cool for 10 minutes before cutting and serving.
Have you found that your tastes have changed? Is there food that you like that you used to hate?
Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission. For more info, please see my disclosure policy. I only recommend products if I actually love them. Thanks for supporting Fox and Briar!
Is there a way to make some or all in advance?
Carolyn Pollock says
How much balsamic vinegar is used? Thank you.
Hi Carolyn, it’s 2 Tablespoons.
I made this recently. The cheese and the mushroom mixture were truly amazing. Super flavorful, easy and just delicious! However, the puff pastry underneath the cheese and mushrooms didn’t bake almost at all. I may try par baking it next time to see if it will crisp up a bit before I top it. Thanks for the recipe!
Hi Vicki – Thanks for your feedback, I’m so glad you loved the flavors! That is strange that the puff pastry didn’t bake underneath – I’ve never had that happen before. How long did it thaw before going in the oven?
traci | vanilla and bean says
Oh my, no doubt tastes change over time. When I was a kid, you couldn’t get me to eat tomatoes… but of course I’d eat ketchup all day long. Now I hoard tomatoes at Summer’s end because they’re so delectable! No doubt puff is so handy to have on hand in the freezer. Love the ingredients in your recipe, Meghan, especially with the addition of rosemary and thyme. Mushrooms and gruyere pair perfectly together… and I agree, shiitake are my fave too! Have a wonderful holiday!!
Thank you so much Traci! I really appreciate you stopping by and your kind comment. It is funny how things change – Every year I move new foods from the Yuck to the Yum list – still working on fresh tomatoes, if you can believe it 🙂 I hope you have a lovely holiday as well!
Gruyere cheese is my favorite this looks incredible!!! I’m totally with you on the mushroom front, but with the rest of the ingredients I wouldn’t be able to resist!
Cheese makes everything better! These mushrooms are pretty great, and this is coming from a former mushroom hater 🙂
Kathy @ Beyond the Chicken Coop says
It’s so funny how our tastes change over time! I have always loved mushrooms….well maybe not as a young kid… This tart looks lovely and very sophisticated!
Ritu Ahuja says
Mushroom and gruyere tarts look gorgeous!! Yummy Yummy!! 🙂
Thank you so much Rita!
Lauren Gaskill | Making Life Sweet says
I used to hate mushrooms too! When I was a kid, my parents would order a pepperoni mushroom pizza EVERY Friday. And EVERY Friday I would peel back the cheese and pick off the mushrooms before eating my slices. But now? I eat sauteed mushrooms for a snack sometimes I love them so much. This tart is gorgeous Meghan! Back in my cheese and gluten days I would have devoured this whole thing. I’ll have to adapt it and make it at home soon. 🙂
Yes, I was the one picking things off pizza all the time too! It is funny how your tastes change over the years. Thank you so much Lauren!
Alice @ Hip Foodie Mom says
Mushroom and gruyere tarts are one of my fave savory tarts to make! I love working with puff pastry! GORGEOUS!!!
Thank you so much Alice!
I love savory tarts like this! So delicious! The shitake mushroom and gruyere combo sounds amazing!
Thank you Kelly!
Jess @ What Jessica Baked Next says
This mushroom tart looks divine! Puff pastry tarts are my favourite – I love the flavours and toppings you’ve added. Delicious!
Thank you so much Jess! Puff pastry makes it so easy!
I used to hate mushrooms to once upon a time.
But I have loved him for decades now.
And I am not old.
Shirley you remember having barbecued mushrooms with steak or pig ribs.
Very professional food blog, just make sure you clean up after yourself!
Don’t call me Shirley! 🙂
Linda | The Baker Who Kerns says
Oh my I used to hate mushrooms too! I don’t know why I just hated the texture. But now with age I seem to like them now. This tart is really great and since I LOVE gruyere this will help me ease into mushrooms a little better!
Yes, I think the texture was a problem for me to. I think the shiitake and Cremini have a better texture. Also, cheese makes everything better, so I bet you will love it 🙂 Thanks Linda!
Pamela @ Brooklyn Farm Girl says
I haven’t had something like this before and I’m a lover of being adventurous with my taste buds – will totally try to recreate something like this. Thanks for sharing with awesome photos while being informative. 🙂
Thank you Pamela! Yay for adventurous taste buds! I would love to hear about it if you make it.
Geraldine | Green Valley Kitchen says
I love tarts like these, Meghan. So simple to make and so delicious. They are also very versatile. Love your combination of mushrooms and gruyere!
Thanks so much Geraldine!
Wow! Love the way you write~entertaining AND informative! I really appreciate the tips on preparing puff pastry & I’m fascinated about those mushrooms! Thanks for sharing! ❤️