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Flaky Mushroom & Gruyère Tarts

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


Flaky Mushroom and Gruyère Tart

  • 1 sheet puff pastry, thawed
  • 4 tbsp. olive oil
  • 1 ½ cup various mushrooms (button, cremini, shiitake, oyster, etc) sliced
  • 1 shallot, sliced
  • ¼ cup dry white wine
  • 1 cup Gruyère, grated
  • 1 tsp. Dijon mustard
  • 1 tsp. white wine vinegar
  • Kosher salt, to taste
  • Black pepper, to taste

Mixed Green Side Salad

  • 6 cups mixed greens
  • 2 radishes, thinly sliced
  • 1 tbsp. chopped fresh chives


  1. Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
  2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ tsp. salt and ¼ tsp. pepper, or to taste. Cook, tossing occasionally, until the mushrooms are brown and tender, 4-5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
  3. Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20-25 minutes.
  4. In a large bowl, whisk together the mustard, vinegar, the remaining 2 tbsp. of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle everything with the chives.