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.