These puff pastry tarts are so easy to make as an appetizer or main course. Topping pre-made puff pastry with mushrooms that have been sautéed in a delicious balsamic bath and then layered on melty cheese, these tarts are hard to beat!
The weekend is rolling in and I’m making a buttery, light, airy puff pastry with balsamic glazed shallots and mushrooms, and a sprinkle of gruyére cheese. It’s like an ultra-adult pizza that is LITERALLY wine’s best friend. Can I suggest a tall glass of pinot noir?
I’ve served this as an appetizer and as an entrée. You choose! You can’t go wrong.
If you’re still in the puff pastry tart mood after having this mushroom version, try my Lobster Tart!
More Tart Recipes You’ll Love!
- French Tomato Tartlet With Crispy Pancetta
- Tarte Flambée (Alsatian Bacon & Onion Pizza)
- “Adult” Lobster Roll Puff Pastry
- Caramelized Onion & Kalamata Olive Pastry Twists
- Heavenly Mushroom Gruyere Tartlet
- 2 cups cremini mushrooms sliced (they’re also called baby bella mushrooms!)
- 7 ounces good-quality puff pastry dough cut into 2 rectangles
- 5 ounces gruyere jarlsberg or emmenthaler cheese, grated
- 3 shallots cut into rings
- 1 clove garlic minced
- 3 tablespoons butter
- 2 tablespoons balsamic vinegar
- 2 teaspoons soy sauce
- ½ teaspoon dark brown sugar
- 4 sprigs fresh thyme
- Preheat oven to 375 degrees.
- Lay puff pastry dough rectangles on a greased baking sheet. Sprinkle both rectangles with a generous layer of cheese, leaving a crust-like border around the outside of the pastry with no cheese.
- In a large skillet over medium heat, melt butter. Add mushrooms, shallot rings, garlic, dark brown sugar, soy, and balsamic. Stirring often, let mushroom mixture cook and soften for 8-10 minutes until mushrooms shrink to about half of their original size and the shallots soften and begin to caramelize. Turn the burner off and stir in thyme removed from 2-3 sprigs.
- Use a slotted spoon to add mushroom mixture to the top of each pastry, leaving a border around the outside of each pastry uncovered.
- After all mushroom mixture is used, sprinkle the top of each pastry with more cheese and a bit more thyme.
- Crimp the edges of the pastries with fork (if you’d like to make these extra pretty!).
- Bake for 21-26 minutes until pastries are golden brown. Let rest for 5 minutes before enjoying (with wine, of course!).
- Yes, you can double the recipe!
- These tarts can be made ahead and reheated. Store in an airtight container once completely cooled in the fridge for 3-4 days.
Simple and delicious!
So happy to hear! Thanks for letting me know 🙂
LOVE this recipe, Grace. Definitely a crowd pleaser.
I made it the night before, stored it covered in the fridge the night before. Warmed it gently just before serving. (Don’t overheat it) Sadly, there were no leftovers.
I’m considering making it again this week for another group of friends who are coming by.
I wondered if there was a way to PRINT and/or PIN your recipes. I don’t see a way on your web page. Thanks
I’m currently working on re-designing my site, post by post. Right now, my most current posts all have internal print buttons and sharing buttons. My older posts like this one I’m still working on updating. For now, I recommend File > Print when viewing my older posts. Thanks for understanding and I hope you love the recipe as much as I do!
How sweet of you to get back with me. I look forward to all the new recipes and exploring the old ones too I just found your website! Being able to print and pin is much appreciated.
I will definitely be adding both features! Looking forward to hearing how you like some recipes!
All the best,
I just wanted to let you know that I added the “Print” and “Share” buttons to this post. Cheers!
I wonder if I might substitute maple syrup for the brown sugar?
Absolutely! I love that idea. Let me know how it turns out!
Would these work in phyllo shells instead of puff pastry?
Absolutely yes! I love this idea. I’d follow the directions on the phyllo shell package for baking.
Thank you. Some family members are gluten free and this would be a great substitution to appease them. 🙂
Love it! Let me know how they turn out!
This is my go-to recipe now for last minute potluck dinners, quick entertaining and super-fast, super-flavorful after-church brunches. I’ve made this with baby Bellas, white cremini and other types of mushrooms and once, in a piece, substituted yellow and green squash (omiting the balsamic, sugar and soy) successfully. I’ve used whatever cheese I have on hand (fontina, mozzarella, asiago) and each time I’ve gotten rave reviews and people begging for the recipe. I think it’s the most-requested dish I’ve brought to take-alongs!
This makes me so happy to hear! I love all of the different variations. Thanks for letting me know!
Does this recipe reheat well? I would love to fully bake and reheat for a party.
Hi! I have made these ahead and they keep quite well, reheating them in the oven. Enjoy!
Tried this last night for dinner. Had wonderful mushrooms from a local grower (R & R Cultivation if you are in Mpls/St Paul Area) and puffy pastry in the freezer. It was an easy recipe and it came together quickly. The addition of the balsamic vinegar, soy sauce and brown sugar elevated the flavor. I have made similar recipes but this one is the most flavorful and we will be making this often! Great recipe to share. Thanks!
I am so happy to hear you loved the tart! It is one of my favorites. I wish I could try some of those local mushrooms with it. 🙂
Made this last night for dinner and still thinking about it this morning! It was absolutely delicious and so easy to make. The combination of cheese, mushrooms and cartelized onions (shallots, who knew?) was perfection. It was on the table in no time. I served it with an Arugula Salad (cut dried figs, goat cheese and pine nuts, that’s it!) added a fig balsamic dressing on top. Making this Tart again, soon!
Thanks so much for the comment! I am thrilled that you loved the tart. It is one of my favorite recipes! Let me know if you try any others.
Perfect! Thank you so much Grace
Anytime! Hope you enjoy 🙂
I was wondering if the filling could be made a day ahead
You can definitely make the mushroom mixture the day ahead. Keep it in an airtight container in the fridge and warm in the microwave right before you want to fill and bake the tarts! I recommend filling the tarts the day-of so the puff pastry doesn’t get soggy!
thanks s much Grace – these all sound like lovely additions to a perfect lunch
So happy to help!
I am going to serve these to 7 friends for a birthday luncheon but I would like to add something on the side to go with . . . any suggestions other than the traditional little salad?
Thanks for your comment! Great question. I have a few ideas. You could roast some pearl onions with some olive oil and toss in some sweet peas and fresh herbs. You could also place some prosciutto, cherry tomato and basil (and fresh mozz if you prefer) on toothpicks or skewers. Or you could make a fun salad with arugula or spinach, candied walnuts and pecorino with a simple balsamic or white balsamic vinegar dressing! My final idea is you could serve with slow roasted campari tomatoes and some roasted asparagus with meyer lemon juice and shaved parmigiano on the top! Let me know if you need more details for one of these ideas! I hope this helps!
This recipe is awesome for many reasons. It is easy to prepare – I already had most of the ingredients, nothing fancy that you won’t use again, and the end result is absolutely DELCIOUS!! I can’t wait to serve this to friends. Sooo… good!!
I’m SO happy you enjoyed!! Thanks for commenting and sharing your thoughts 🙂