Mushroom and Gruyere Tart

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Mushroom and Gruyere Tart

Are you looking for a WOW appetizer!  Here you go.  Now you can cook up the mushrooms and onions earlier in the day and shred up the cheese then assemble and bake!  So easy and so yummy!  We cut into quarters and placed on a platter.




  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter or ghee
  • 1 large yellow onion, thinly sliced
  • 16 ounces mushrooms, thinly sliced
  • 1 clove garlic, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/4 cup white wine (can substitute chicken or vegetable broth)
  • 2 sheets puff pastry (follow package thawing instructions)
  • 1 cup shredded Gruyere cheese
  • 1 egg, whisked


  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper. 

  2. Heat the olive oil and butter in a large sauté pan over medium-low heat. Add in mushrooms and onions; cook for about 5 minutes.  Add in garlic, thyme, salt and pepper; continue cooking for another 7-8 minutes.  

  3. Pour the wine into the pan and increase the temperature to a medium.  Using a wooden spoon scrape up any bits in the pan to add the extra flavor.  Let the wine cook down until it has all evaporated.  Remove from heat.

  4. Unfold the thawed sheets of puff pastry on a flour surface.  Using a biscuit cutter press into the dough.   Place each circle on the baking sheets.  Leaving about 1/4 inch to the edge make about four small scores inside the edge.

  5. Top each dough round with the mushroom and onion mixture (staying away from the edge).  Top with shredded Gruyere cheese.

  6. Brush the edges of the dough rounds with the egg wash. Bake for 15-20 minutes or until the edges are brown and the cheese is bubbling.  Enjoy immediately.

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