Thin Mushroom Tart

This elegant mushroom and gouda tart is my go-to recipe for impressing dinner guests without spending hours in the kitchen. The combination of earthy mushrooms and rich gouda cheese on a buttery, flaky puff pastry creates a sophisticated dish that tastes like it came from a French bistro.

I first created this tart when unexpected guests arrived one rainy evening, and it has since become my signature dish. The way the cheese melts into the mushrooms while the pastry puffs up golden brown always brings compliments to the table.

Ingredients

• Rectangular puff pastry sheet: The all butter variety provides the best flavor and flakiest texture
• 110g grated gouda cheese: Choosing an aged gouda adds deeper flavor notes
• 200g mushrooms: Button mushrooms work well but mixing in some shiitake or oyster mushrooms elevates the dish
• 1 tablespoon fresh chopped parsley: Fresh herbs make all the difference in brightening the earthy flavors
• 1 garlic clove: Look for firm bulbs with tight skin for the freshest flavor
• 1 egg yolk: Creates that beautiful golden shine on the pastry edges
• Olive oil: A good quality extra virgin adds subtle fruitiness
• Salt and pepper: Freshly ground enhances all the flavors without overwhelming

Step-by-Step Instructions

Preheat the Oven:

Begin by setting your oven to 180°C (356°F). This moderate temperature allows the pastry to rise properly while thoroughly cooking the filling. Allow at least 10 minutes for your oven to reach the correct temperature before baking.

Prepare the Mushrooms:

Clean your mushrooms gently with a damp paper towel rather than washing them to prevent them becoming waterlogged. Slice them into even pieces about 5mm thick. Heat a tablespoon of olive oil in a skillet over medium high heat until it shimmers. Add the mushrooms and cook for 8 minutes until they release their moisture and begin to brown. The key is not to stir too frequently to allow them to develop caramelization. In the last minute add the minced garlic, chopped parsley, salt and pepper. The brief cooking time for the garlic prevents bitterness while releasing its aroma.

Prepare the Pastry:

Unroll your puff pastry sheet onto a baking paper lined tray. Using a knife, score a border approximately 2 cm from the edge all around, creating a frame. This border will puff up beautifully while containing your filling. Prick the center area thoroughly with a fork to prevent it from rising too much during baking. This technique called docking ensures your toppings stay in place.

Assemble the Tart:

Sprinkle the grated gouda evenly across the center of the pastry within your scored border. The cheese acts as a barrier between the pastry and mushrooms, helping prevent sogginess. Arrange the cooked mushrooms over the cheese, distributing them evenly. Beat the egg yolk with a teaspoon of water and brush it generously on the border of the pastry. This egg wash creates that professional looking glossy golden finish.

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My favorite moment with this dish was when my French neighbor asked for the recipe, claiming it reminded her of the tarts her grandmother made in Provence. The simplicity of quality ingredients allowed to shine is what makes this dish truly special.

Mushroom Selection Tips

While button mushrooms are perfectly delicious in this recipe, exploring different mushroom varieties can transform this tart completely. For an umami rich experience, try cremini mushrooms which are simply baby portobellos. Their deeper flavor stands up beautifully to the nutty gouda. During fall months, wild mushrooms like chanterelles or porcini create a luxurious version worth splurging on. The key is ensuring all mushrooms are thoroughly cooked to release their moisture before topping the tart.

Make It Your Own

This versatile tart welcomes creativity with open arms. Try adding caramelized onions beneath the mushrooms for sweetness, or scatter small pieces of prosciutto for a salty accent. Fresh thyme makes an excellent alternative to parsley, particularly when paired with wild mushrooms. For a vegetable forward version, add lightly sautéed asparagus tips in spring or roasted butternut squash cubes in autumn. The puff pastry provides the perfect canvas for seasonal ingredients.

Wine Pairing Suggestions

The earthy mushrooms and rich gouda in this tart call for wines that complement without overwhelming. A medium bodied Pinot Noir with its red fruit and forest floor notes makes an ideal red pairing. If you prefer white wine, choose an unoaked Chardonnay or a vibrant Vermentino with enough body to stand up to the cheese. For special occasions, this tart pairs beautifully with champagne, the acidity cutting through the richness of the pastry and cheese.

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This tart is a perfect balance of elegance, simplicity, and flavor—sure to delight everyone at your table.

Frequently Asked Questions

→ What types of mushrooms work best for this tart?

Button mushrooms are ideal, but you can also use oyster mushrooms, shiitake, or a mix of wild mushrooms for added flavor. The key is to sauté them well to remove moisture and concentrate their taste.

→ Can gouda be replaced with another cheese?

Absolutely! Emmental, gruyère, or mozzarella work well. For a bolder flavor, try comté or parmesan. Just choose a cheese that melts nicely.

→ How can I prevent the puff pastry from getting soggy in the center?

To ensure crisp pastry, prick the center with a fork, sauté the mushrooms thoroughly to reduce moisture, and preheat the oven well. Using a preheated pizza stone or baking tray also helps.

→ Can this tart be made ahead of time?

You can sauté the mushrooms up to 24 hours in advance and store them in the fridge. Assemble and bake just before serving to keep the pastry crisp. It can be reheated briefly in the oven, but it’s best freshly baked.

→ What can be served with this tart?

A green salad with light vinaigrette pairs perfectly. For a more filling meal, start with a light soup. It also works well as an appetizer, cut into small squares.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 150°C (300°F) for 5–10 minutes to regain crispness. Avoid the microwave, as it will make the pastry soft.