Flaky savory puff pastry tart with flavorful mushrooms, fresh thyme, and gruyere cheese.
This Mushroom and Gruyere Puff Pastry Tart is full of flavor and is simple to make. It’s topped with sautéed mushrooms made with fresh thyme, creamy gruyere cheese, and topped with hot honey.
Savory tarts may be my new go-to appetizer to bake for the holidays. They are super customizable and really easy to make, especially with store bought puff pastry.
I filled this savory tart with caramelized mushroom and shallot, garlic, and thyme; creamy gruyere cheese; and a drizzle of hot honey.
How to make Mushroom and Gruyere Puff Pastry Tart:
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- Add butter and olive oil to a large skillet over medium-high heat. Once butter has melted, add shallots and a pinch of kosher salt. Saute for 4-5 minutes until soft then add mushrooms and garlic. Cook for 7-8 minutes until reduced in volume by ~½ and taken on golden brown color. Mix in thyme and cook for 1 minute more. Transfer mixture to a bowl and let cool for ~10-15 minutes.
- Remove puff pastry from fridge. Score top layers of puff pastry along all 4 sides of the dough (leaving 1-inch border). Transfer the pastry along with the parchment paper to a large baking sheet. Prick the dough with a fork all over (only the center, not the edges).
- Sprinkle the cheese over the dough. Top with cooled mushroom mixture. Brush the edges of the tart with beaten egg. Bake the tart for about 20-25 minutes or until golden.
- Serve warm tart drizzled with hot honey.
Why you’ll love this Mushroom and Gruyere Puff Pastry Tart:
- Packed with delicious umami flavor from the mushrooms, tamari, and balsamic.
- Perfectly crisp, flaky, and buttery.
- A great vegetarian option for the holidays!
- Easy to make and uses store bought puff pastry.
- Super customizable! Feel free to use your favorite cheese and swap or add different herbs.
If you’re looking for more holiday sides/appetizers, you’ll also love these Caramelized Shallot, Feta, & Hot Honey Biscuits, Roasted Brussel Sprouts with Roasted Shallot Vinaigrette, and this Herbed Almond & Jalapeno Cornbread.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Flaky savory puff pastry tart with flavorful mushrooms, fresh thyme, and gruyere cheese.
- 2 tbsp olive oil
- 1 tbsp butter (or sub vegan butter)
- 1 medium shallot, sliced
- 11.5 oz assorted mushrooms (I used crimini and shiitake)
- 3 cloves garlic, minced
- 1 tbsp fresh thyme
- 2 tsp balsamic vinegar
- 1 tsp tamari or low-sodium soy sauce
- ¾ tsp kosher salt
- 1 cup shredded gruyere cheese
- 1 puff pastry sheet
- 1 egg, for egg wash
- Hot honey, to serve
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Preheat oven to 375°F. Line a large baking sheet with parchment paper.
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Add butter and olive oil to a large skillet over medium-high heat. Once butter has melted, add shallots and a pinch of kosher salt. Saute for 4-5 minutes until soft then add mushrooms and garlic. Cook for 7-8 minutes until reduced in volume by ~½ and taken on golden brown color. Mix in thyme, balsamic, tamari, and salt and cook for 1 minute more. Transfer mixture to a bowl and let cool for ~10-15 minutes.
-
Remove puff pastry from fridge. Score top layers of puff pastry along all 4 sides of the dough (leaving 1-inch border). Transfer the pastry along with the parchment paper to a large baking sheet. Prick the dough with a fork all over (only the center, not the edges).
-
Sprinkle the cheese over the dough. Top with cooled mushroom mixture. Brush the edges of the tart with beaten egg. Bake the tart for about 20-25 minutes or until golden.
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Serve warm tart drizzled with hot honey.
