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!
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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
Balsamic Glazed Mushroom Tart
Ingredients
- 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
Instructions
- 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!).
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my go-to appetizer recipe. Everyone loves it, it’s beautiful and so delicious! It’s foolproof, easy and unique!
Hi Julie,
It is my go-to appetizer too! Thank you for letting me know!
Grace
Hello Grace,
Why not in grams? The rest of the world would like your recipes as well.
Looks delicious but have to rework this to metric. Puts me of a bit😵💫
Saskia , France
Hi Saskia,
I totally understand your frustration! I will look into ways to include metric measurements as well. Here is some help with this recipe:
150 grams cremini mushrooms, sliced
200 grams puff pastry dough, cut into 2 rectangles
140 grams Gruyère, Jarlsberg, or Emmenthaler cheese, grated
90 grams shallots, cut into rings
1 clove garlic, minced (about 3 grams)
42 grams butter
30 milliliters balsamic vinegar
10 milliliters soy sauce
2 grams dark brown sugar
4 sprigs fresh thyme
I hope this helps!
Grace
Excellent! Super easy to make, and reheats perfectly.
Nancy,
Thank you for your comment! I’m so glad you enjoyed!!
Grace
Simple and delicious!
Hi Linda,
So happy to hear! Thanks for letting me know 🙂
Grace
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.
Thank you!
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
Hi Susie,
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!
Grace
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,
Grace
Hi Susie,
I just wanted to let you know that I added the “Print” and “Share” buttons to this post. Cheers!
Grace
I wonder if I might substitute maple syrup for the brown sugar?
Absolutely! I love that idea. Let me know how it turns out!
Grace