Wild Mushroom and Thyme Tart
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.
A golden freeform tart filled with earthy wild mushrooms and fragrant thyme baked in a flaky crust.
Nutrition per serving
Ingredients
crust
filling
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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