This simple, savory mushroom and parmesan tart is made with mushrooms, sautéed until browned and crispy, a little garlic, parmesan, and fresh thyme. Perfect for Mother’s Day brunch, your next holiday party, or lunch with the girls.
About this sautéed mushroom and parmesan tart
This savory sautéed mushroom and parmesan tart is unfussy (no stress), full of flavor, and comes together with only a few basic ingredients. Mushrooms, sautéed until browned and crispy, with a little garlic, parmesan, kosher salt, and fresh thyme are the star of this dish.
This mushroom and parmesan tart is fitting for brunch, lunch, and dinner. It’s also perfect served as a cocktail or holiday party appetizer or a vegetarian main for two.
What you’ll need
- Cremini or button mushrooms
- Puff pastry sheet
- Parmesan Reggiano
- Fresh thyme
- Kosher salt and fresh pepper
- Olive oil and butter
Look at all those delicious mushrooms. 😍
Make the mushrooms the day before hosting. Sautéed, with everything, added; they’ll keep well in the fridge, and on the day of your event, all you’ll have to do is spread them out over the puff pastry and bake.
I use these rolled puff pastry sheets.
If you make this sautéed mushroom and parmesan tart let me know in the comments below. I love to hear from you!
Looking for more delicious appetizer recipes?
- CHEESY BAKED SPINACH AND ARTICHOKE DIP
- BAKED MAPLE BRIE WITH PECANS AND CRANBERRIES
- TOASTED MAPLE MIXED NUTS
- ROASTED SHALLOTS AND CHIVE DIP
- OVEN-BAKED CHEESY CRAB DIP
- CREAMY SHRIMP DIP
Sauteed Mushroom and Parmesan Tart
- 1 tbsp olive oil
- 2 tbsp butter
- 454 grams cremini or white button mushrooms two 227 gram containers — washed and thinly sliced
- 1/2 cup shredded parmesan cheese
- a few good pinches of kosher salt
- freshly ground pepper to taste
- 1 small clove of garlic minced
- fresh thyme leaves a small bunch for garnishing
- 1 egg beaten to wash the puff pastry
- 1 square puff pastry sheet thawed and rolled out
- Thaw puff pastry sheet according to directions on the package (2 hours at room temperature).
- Preheat oven to 400 degrees.
- When the puff pastry is nearly ready to roll out, prep the mushrooms (wash and slice), and add oil and butter to a stovetop pan over medium high heat.
- Add sliced mushrooms and sauté, stirring occasionally until they begin to crisp and brown—five to 10 minutes. If the mushrooms begin to burn, reduce the heat slightly. *The pan must be hot for the mushrooms to crisp up and for the water they’ll release to evaporate.*
- At this point, add in minced garlic, kosher salt, pepper and continue cooking.
- Once the majority of the mushrooms are crisp and brown, stir in shredded parmesan and mix well.
- Remove from heat and set aside.
- Roll out puff pastry onto a baking sheet.
- Spoon mushrooms over the pastry evenly, leaving a little less than an inch border.
- Using a pastry brush, gently wash the pastry border with the beaten egg.
- Bake at 400 for 20 minutes, or until the puff pastry is raised and golden.
- Garnish with fresh thyme leaves as you like (a teaspoon or two is perfect).
- Using a pizza cutter, slice into squares and serve warm. Enjoy!