Ingredients
-
Mixed mushrooms (your favorites, like cremini, shiitake, champignons, chanterelles or oyster) – 500 g (1.1 lbs)• Olive oil – 70 ml (⅓ cup)
-
Onion – 1 small, sliced into half-moons
-
Salt and black pepper – to taste
-
Fresh thyme – 3-4 sprigs (or 1 tsp dried thyme)
-
Cream cheese (e.g., Philadelphia) – 100 g (½ cup)
-
Puff pastry – 2 sheets (about 500 g or 1 lb)
-
Sesame seeds – 1 tsp (for sprinkling)
-
Egg yolk – 1, mixed with 1 tsp water (for brushing)
Cooking Instructions
Prep the mushrooms: Heat the olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 2-3 minutes until soft and fragrant. This sets the perfect base for the mushrooms.
Cook the mushrooms: Toss in your mixed mushrooms, a pinch of salt, black pepper, and the leaves from your thyme sprigs (or dried thyme). Cook for about 15 minutes, stirring occasionally, until the mushrooms are golden brown and any liquid has evaporated. The kitchen will smell incredible at this point! Set the mixture aside to cool slightly.
Add the creaminess: Once the mushrooms have cooled a bit, stir in the cream cheese until everything is well combined. The cream cheese melts into the warm mushrooms, creating a rich, velvety filling that’s irresistible.
Prep the oven and pastry: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking. Lay one sheet of puff pastry on the baking sheet – this will be the base of your tart.
Assemble the tart: Spread the mushroom and cream cheese mixture evenly over the pastry, leaving a 1-2 cm (½ inch) border around the edges. Place the second puff pastry sheet on top, gently pressing the edges to seal. For a beautiful presentation, use a sharp knife or a lattice roller to make decorative slits on the top layer – this also helps steam escape during baking.
Add the finishing touches: Mix the egg yolk with a teaspoon of water to create an egg wash. Brush it over the top of the tart for a gorgeous golden finish. Sprinkle with sesame seeds for a subtle crunch and extra flair.
Bake to perfection: Pop the tart into the preheated oven and bake for 20-25 minutes, or until the pastry is puffed up and golden brown. The aroma will have everyone gathering in the kitchen!
Serve and enjoy: Let the tart cool slightly before slicing. Serve it warm or at room temperature – it’s delicious either way. Pair it with a fresh green salad for a complete meal or enjoy it on its own as a savory treat.
Chef's Note
Why This Tart Stole the Show:
When my friends arrived, I was a bit nervous – I wanted to impress them with something quick yet unforgettable. This mushroom tart delivered beyond my expectations! The flaky, buttery puff pastry paired perfectly with the umami-packed mushrooms, elevated by the subtle fragrance of thyme and the creamy tang of the cheese. My vegetarian friend couldn’t stop raving about how satisfying and flavorful it was, and even the non-vegetarians went back for seconds (and thirds!). The best part? It’s so simple to make, even when you’re short on time.
Why You Should Try It:
If you’re a mushroom lover like me, this tart is a must. It’s versatile, crowd-pleasing, and looks stunning on the table. Whether you’re hosting a last-minute gathering or just treating yourself to something special, this recipe will become a staple in your kitchen. The combination of crisp pastry, savory mushrooms, and creamy filling is pure comfort food magic. Plus, it’s vegetarian-friendly, making it perfect for any guest. Try it, and I promise you’ll be as obsessed with this tart as I am with mushrooms!
