How to Make the Perfect Wild Mushroom and Thyme Tart
French · Medium · 65 min · 6 servings
This rustic open-faced tart features a golden buttery crust filled with earthy sauteed wild mushrooms, fresh thyme, and creamy gruyere cheese. It is the kind of dish that looks like it came straight from a woodland cottage kitchen.
Why this recipe works
This Wild Mushroom and Thyme Tart recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 65 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 320 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 sheet store-bought puff pastry thawed
- 3 cups mixed wild mushrooms sliced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 0.75 cup gruyere cheese grated
- 2 tablespoons creme fraiche
Step by step instructions
Step 1: Saute the Mushrooms
Melt butter in a large skillet over medium-high heat and add the sliced wild mushrooms in a single layer. Cook without stirring for 3 minutes then stir and continue cooking until golden and all moisture has evaporated, about 8 more minutes. Season with salt, pepper, and fresh thyme.
Step 2: Prepare the Pastry
Unroll the puff pastry sheet onto a parchment-lined baking sheet and score a half-inch border around the edges with a sharp knife, being careful not to cut all the way through. Spread the creme fraiche evenly within the border.
Step 3: Assemble the Tart
Sprinkle half the grated gruyere over the creme fraiche, then spoon the cooked mushroom mixture evenly on top. Finish with the remaining gruyere and a few extra fresh thyme sprigs for decoration.
Step 4: Bake Until Puffed
Bake at 400 degrees F for 25 to 30 minutes until the pastry border is deeply golden and puffed and the cheese is bubbling and lightly browned. Allow to cool for 5 minutes before slicing.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- gruyere cheese → fontina or sharp white cheddar
- creme fraiche → full-fat sour cream
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not cooking the mushrooms long enough which leaves excess water that makes the pastry soggy
- Skipping the scored border which prevents the edges from puffing up properly
Nutrition facts
Per serving: 320 calories, 10g protein, 28g carbs, 19g fat, 2g fiber.
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