Creamy Mushroom Tart

A little warning here… these are moorish. You think you’ll just have one for dinner with a salad? I don’t think so! But make them and let me know how you go.


1 sheet frozen puff pastry, thawed

1 brown onion, finely diced

1 clove garlic, minced

400 grams button mushrooms, thickly sliced

1 tsp dried thyme

1/3 cup finely chopped parsley

2 tbsp dry white wine

1/2 cup of light cream cheese

1/3 cup finely grated pecorino cheese


Preheat your oven to 180 degrees fan.

Using a sharp paring knife, cut your pastry into quarters. Score the pastry with a 1 cm border around the edges. Using a fork, lightly prick the squares a few times each and put into the oven to cook for 10 minutes.

To make the filling, cook the onion, garlic, chopped mushrooms and thyme over medium heat until the mushrooms have released most of their liquids.  Add the wine and continue to cook until the liquid is mostly evaporated.  Remove from heat and stir in the cream cheese until smooth, also adding the salt and pepper.  Mix in the cheese and half of the parsley then spoon the filling onto the pastry squares. Bake for 10-15 minutes or until the puff pastry is golden brown and the tart filling is also browning.

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