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Last Updated on January 4, 2026 by becky
A meatless mushroom tart recipe featuring sautéed mushrooms, cheddar cheese, and fresh herbs, all layered on a flaky puff pastry base.
Why Make This Puff Pastry Mushroom Tart?
Mushrooms are one of those divisive, “love it or hate it” foods, not unlike capers, anchovies, or cilantro. (For the record, I’m in the “love it” camp for all of these ingredients…and candy corn, too!)
Surprisingly, I’ve found that this puff pastry tart wins over most friends and family, even those who aren’t natural mushroom lovers. Herby and savory, it reminds me of a white mushroom pizza, but with a flaky puff pastry twist.
Featuring sliced mushrooms sautéed in olive oil, chopped fresh garlic and rosemary, and two kinds of cheese, this mushroom tart pairs nicely with a bowl of soup for lunch; a tossed salad and glass of white wine for dinner; or with pesto pinwheels, cheese twists, and pea and mint tartlets on a cocktail party appetizer tray. And save the leftovers—they’re super tasty for breakfast the next morning!
Mushroom Tart Recipe Ingredients
To make this mushroom tart recipe, start by gathering the following ingredients:
- Puff Pastry – I used a sheet of store-bought puff pastry. (If you’re using frozen pastry rather than refrigerated, make sure it’s fully defrosted prior to baking.) In the United States, Pepperidge Farm makes decent frozen puff pastry; in the UK I prefer to work with the Sainsbury’s store brand.
- Olive Oil – For sautéeing the mushrooms.
- Mushrooms – Such as white or baby bella, or a mix of your favorite mushrooms. Make sure they’re thoroughly washed and dried before sautéeing, and thoroughly drained afterward!
- Garlic – I used three cloves of peeled and minced garlic, but if you’re a garlic lover, feel free to add an extra clove or two.
- Salt and Pepper – To season the sautéed mushrooms and the finished tart.
- Egg – Brushing the pastry with beaten egg creates the deep golden brown color.
- Rosemary – You’ll need one 6-8-inch sprig of fresh rosemary, finely minced. I also minced an extra sprig for garnish. If you don’t have fresh rosemary, you can substitute thyme leaves instead.
- Cheeses – I used white cheddar cheese (grated on a box grater, rather than a Microplane) and Parmesan. For cheese substitution suggestions, see my notes below.
Substitutions and Adjustments
You can prepare this mushroom tart recipe exactly as written, or make a few of your own adjustments. You can:
- Make a Round Galette – Instead of the rectangular shape pictured here, try tracing around a large pastry ring or dinner plate to create a round galette. (See my fig and goat cheese tart for an example!)
- Change the Cheese – Instead of white cheddar, use yellow cheddar, or another semi-hard cheese such as Gouda, Colby, Red Leicester, or Double Gloucester. You can also replace the Parmesan with another grated hard cheese, like Grada Padano or Pecorino Romano.
- Try Different Mushrooms – Such as cremini, button, oyster, shiitake, or a blend of different types of mushrooms.
- Use Homemade Puff Pastry – It’s easiest to start with store-bought pastry, but feel free to use homemade puff pastry if you enjoy making your own.
- Mix Up the Herbs – If you don’t have fresh rosemary, substitute fresh thyme leaves instead.
Puff Pastry Tart Recipe Tips and Tricks
- Egg Wash with Care – When applying the egg wash, brush flat parts of the pastry only, rather than the thin edges. Egg-washing the thin edges can act as a “glue,” preventing the pastry from puffing as it bakes.
- Drain the Mushrooms – After sautéeing, thoroughly drain the mushroom mixture to prevent soggy pastry.
- Use a Sharp Knife – You’ll need a sharp chef’s knife to trim the unbaked pastry, and a knife or kitchen shears for serving the finished product. You can slice the rectangle into 4-6 larger squares for dinner, or small, appetizer-sized bites.
- Line the Tray – Line your half sheet with parchment, then assemble the tart on top. Don’t assemble on the countertop then move the finished product—it won’t work!
Make-Ahead and Storage Suggestions
If you’re planning to use frozen puff pastry rather than refrigerated, allow enough time for the pastry to defrost according to the manufacturer’s directions. It must be completely thawed by the time you want to bake.
This puff pastry tart is best served on the day it is made. Wrap leftovers in foil and store in the refrigerator for up to two days. Eat cold, or gently reheat in a 350° F / 176° C oven for 10 minutes, or until warmed through.
Other savory puff pastry recipes you might enjoy:
Fig and Goat Cheese Tart
Asparagust Puff Pastry Tart
Lattice Pastry with Cheese and Caramelized Onions
Savory Pithivier with Mushrooms, Leeks, and Potatoes
Rustic Tomato Tart
Beetroot and Feta Tart
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintPuff Pastry Mushroom Tart
A meatless mushroom tart recipe featuring sautéed mushrooms, cheddar cheese, and fresh herbs, all layered on a flaky puff pastry base.
Ingredients
15 milliliters olive oil (1 tablespoon)
450 grams mushrooms, such as white or baby bella, washed and sliced (16 ounces)
3 garlic cloves, peeled and minced
1 sprig fresh rosemary, finely minced (about 1 teaspoon), plus more to garnish
1/2 teaspoon kosher salt
1 sheet puff pastry, thawed according to package directions if frozen
150 grams white cheddar cheese, grated (5 1/4 ounces; about 1 3/4 cups)
1 large egg, lightly beaten
15 grams grated Parmesan cheese (2 tablespoons), plus more to garnish
Ground black pepper, to taste
Instructions
Preheat the oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
In a large saucepan, heat the olive oil over medium heat. Add the sliced mushrooms, minced garlic, rosemary, and kosher salt. Cook until mushrooms soften and release their juices, about 4-5 minutes.
Drain and transfer to a bowl. Set aside to cool while you prepare the pastry.
Unroll puff pastry on a rolling mat. With a sharp chef’s knife, trim to approximately 10 x 13 inches. (If your pastry sheet is a square instead of a rectangle, use a rolling pin to roll it a few inches longer.) Flip onto prepared tray.
With a pastry brush, brush the top of the pastry with a thin, even coat of egg wash. Avoid egg-washing the thin edges.
Scatter the grated cheddar cheese on top of the pastry, allowing a 1-inch border around the edges.
Top with the sautéed mushrooms.
With a pastry brush, apply a thin layer of egg wash around the pastry border.
Fold the edges inward, wrapping the pastry around the cheese and mushrooms.
Crimp edges with a fork, then brush the crimped edges with more of the beaten egg.
Sprinkle with grated Parmesan. Season with kosher salt and ground black pepper to taste.
Bake in preheated oven for 30-35 minutes, or until flaky and golden brown. Sprinkle with fresh rosemary and grated Parmesan.
With a sharp chef’s knife or kitchen shears, slice the pastry into squares. Serve warm.
Mushroom puff pastry is best enjoyed on the day it is made. Wrap leftovers in foil and refrigerate for up to two days. Eat cold, or gently reheat in a 350° F oven for 10 minutes, or until warmed through.
