Flaky Mushroom and Gruyere Tarts

We got this recipe from the magazine Real Simple. We tried it last night and really enjoyed it. A light enjoyable vegetarian dinner. It is one we will be adding to our favourites.


  • 1 sheet of puff pastry thawed
  • 4 tbsps of olive oil ( I used canola)
  • 10 ounces of assorted mushrooms sliced ( such as button, cremini, shitake, oyster etc)
  • 1 shallot sliced
  • kosher salt and black pepper
  • 1/4 cup dry white wine
  • 4 ounces Gruyere or sharp white cheddar, grated ( 1 cup) ( I used Gruyere)
  • 1 tsp of Dijon mustard
  • 1 tsp of white wine vinegar
  • 4 ounces mixed greens ( 6 cups)
  • 2 radishes thinly sliced
  • 1 tbsp chopped fresh chives


  1. Heat oven to 400 degrees F. Unfold the pastry and cut into 4 squares
  2. Place the squares on parchment lined baking sheet and using a fork prick the dough all over.
  3. Meanwhile heat 2 tbsps  of the oil in large skillet over medium high heat.
  4. Add the mushrooms and shallot with 1/2 tsp of salt and 1/4 tsp of pepper.
  5. Cook tossing occasionally until the mushrooms are browned, 4 – 5 minutes.
  6. Add the wine and cook until nearly evaporated, about 1 minute.
  7. Dividing evenly, sprinkle pastry squares with half the cheese leaving a 1/2 inch border on each.Top with mushroom mixture and remaining cheese.
  8. Bake until pastry is golden brown, 20 to 25 minutes.
  9. In a large bowl, whisk mustard, vinegar and remaining 2 tbsps of oil and 1/4 tsp each of salt and pepper.
  10. Add greens and radishes and toss to coat.
  11. Serve tarts with the the salad garnished with the chives

Here are a couple of pictures showing the pre baked result and the finished meal

mushroom tarts before baking

mushroom tarts finsihed

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