Wild Mushroom Tart Recipe (2024)

By David Tanis

Wild Mushroom Tart Recipe (1)

Total Time
1½ hours
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This savory tart features a quickly made puff pastry. (You can use store-bought, if you wish, but this dough is easy and fun.) There’s enough for two tarts, so store half in the freezer, rolled out, for later use. Make the dough up to a day or two in advance, and use chanterelles or other pale wild mushrooms, if possible. If using cultivated mushrooms, a combination of sliced shiitake, white button, oyster or king trumpet would be nice, as portobellos or cremini make a dark, somber-looking tart. Serve as a first course or as a light lunch, accompanied by a simple green salad.

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Yield:4 generous or 6 restrained portions

    For the Dough

    • 2cups/255 grams all-purpose flour, plus more for rolling
    • Pinch of fine sea salt
    • 1cup/225 grams cold unsalted butter (2 sticks), cut in ¼-inch cubes
    • ½cup/120 milliliters ice water

    For the Filling

    • 2tablespoons extra-virgin olive oil, plus a little more as needed
    • 1onion, any kind, sliced into ¼-inch half-moons (about 1½ cups)
    • Kosher salt and black pepper
    • 10ounces/300 grams wild mushrooms, such as chanterelle, or cultivated shiitake, oyster or king trumpet mushrooms, sliced (about 4 cups)
    • 2garlic cloves, minced
    • 2teaspoons chopped thyme
    • Pinch of red-pepper flakes (optional)
    • ½cup/120 milliliters crème fraîche
    • 3tablespoons grated Parmesan
    • 2tablespoons chopped flat-leaf parsley, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

865 calories; 62 grams fat; 34 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 18 grams protein; 763 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Wild Mushroom Tart Recipe (2)


  1. Step


    Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don’t have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky — this is correct.

  2. Step


    You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.

  3. Step


    Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)

  4. Step


    Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.

  5. Step


    In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)

  6. Step


    Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.

  7. Step


    Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.



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Cooking Notes

Dmytro Durbak

I made the filling as descried, but instead of puff pastry I used ½ lb pizza dough stretched to a 12” square. I baked it bare for 7 minutes in an Air Fryer Toaster Oven @ 450°, then took it out and added all the toppings. Back in the oven for 5 minutes more until the topping is lightly browned. It was good with a lot less calories.

silvia rennie

If you want to make this healthier, make it vegan by using nutritional yeast instead of parmesan, and/or vegan versions of parmesan and diluted cream cheese (instead of crème fraîche), then put the filling on toast.

Melissa Buffington

This was absolutely beautiful and the instructions are foolproof. I never knew I could make puff pastry! Try this recipe, as is, and you will be delighted with the delicious result.


I don’t think it’s a truly real puff pastry base as there isn’t quite enough folding and rolling. I think it used to be called a ‘rough puff’ pastry in my Australian childhood. I used a food processor to speedily mix butter and flour in first stage and then processed the rest of the butter very very very speedily. No creme fraiche of course but mixed Greek yogurt and a little left over double cream.


Most groceries stores near larger cities seem to stock it. Sour cream is a decent substitute or you can make your own. Combine a cup of buttermilk with a tablespoon of heavy cream in a glass jar. Let sit, loosely covered for 8-12 hours until thickened. Store in refrigerator.

Tim Carroll

Delish. I used store bought puff pastry as the base. (If you do, just remember to poke it all over prior to adding filling. Otherwise, it will balloon up while baking.) Easy peasy.

gerry in Oregon

I made this a second time recently. I already had the dough (in the freezer) from the first go around. I only had button mushrooms and must say, the taste was rather dull. Definitely consider the exotic 'rooms suggested. The dough is heavenly and so easy to make.


This pastry is simple and delicious. I have used it freshly made and also from the freezer. Both were easy to work with and impressive looking. The first time I made the mushroom tart. The second time I made a filling with onion, swiss chard and feta cheese. Both were delicious!


I made this recipe just as described except with King Arthur Gluten Free flour (my partner has gluten insensitivity) for Valentine's Day, and it did NOT disappoint! The puff pastry was still incredibly flaky despite being GF, and the filling was delicious. It was all in all a relaxing and pretty easy process, and I would definitely make it again for a special occasion or any free day!


We did exactly the same--I was worried the crust wouldn't work with the King Arthur g-f flour, but it was superb! This is going to become one of our staples.

Park Slope

I made this tonight plus the scallops with carrot coulis for a belated Valentine’s dinner. It was super easy and quick to make and yummy. I cheated and used a store-bought puff pastry which was one of the main reasons it was quick and easy! It still was delicious too. I will make this again with various topping variations!


I’m making this now for the 5th time in the last 6 weeks. For those afraid of making dough like I was, this is so easy. I’ve made it exactly as written and it is perfectly delicious. When I’ve not had crime fracked, I’ve used sour cream. I’ve added spinach when I’ve had it it. I think almost any vegetable combo would work. The sky is the limit. This is a go to recipe for a light supper or sliced into appetizers for a party. 5 stars!


If you make the pastry ahead of time, at what point do you stop and stick it in the fridge? When it's mixed? When it's rolled out on the pan?

This is a Keeper!

I’m not a fan of mushrooms but my partner loves them. To my surprise, I really this dish! I had fennel to use so I did half an onion plus a fennel bulb instead of the whole onion. I’m lactose intolerant, so instead of creme fraiche, I used vegan cream cheese with about a tablespoon of almond milk and a tiny dash of rice vinegar, which worked great (I used the Trader Joe’s brand of vegan cream cheese, which has a very mild flavor). Also used vegan Parmesan.


Used shallots instead of onions, cheated with storebought puff pastry, and when I discovered that the creme fraiche I had in the fridge had gone bad, I subbed labneh which was excellent (I might just go with labneh from now on).


I have a round pizza stone so I used three quarters of the dough to make a single pizza. It was delicious. Such a different and delicious crunchy crust.


I made the filling as described but discovered that my dough was freezer burnt at the last minute. We used empanada dough disks we had with a bit of the mushrooms and creme fraiche to make little empanadas. Baked for 25 mins, they turned out delicious! We really liked the filling, and would definitely do it again with proper dough or empanada form!

Patrick Alley

After browning mushrooms added a little sherry to deglaze the pan

c & p

Cook at 205C


Loved this! Used crimini and shiitake mushrooms.


Used a puff pastry circle and sour cream. Baked at 400 for 30 minutes. Simple and delicious.


Use shallots instead. I used a mix of king trumpet, hen of the woods, shiitake, and blue oyster so yummy. Also cook the shallots with all the herbs and mushrooms and garlic do not remove them from the pan

Sara Elise

This is one of my favorite recipes I've made in a LONG time. Even though it took a bit with all of the chilling, it was well worth it. I added some English peas to the filling for a bit of color and bright flavor, and it was delicious. This recipe is definitely going to be common in my house now.


Made 2 nice tarts using a whole pkg of puff pastry. Upped mushrooms to 1 lb. Added flaked smoked salmon. Elegant, tasty, easy. Perfect for a light meal or knockout appetizer.


I just discovered and made this recipe. Followed the recipe almost exactly, but used more mushroom and more parm. The pastry is perfect and the tart was delicious. Will certainly make it again, but not too often with all that butter!


Can I make this ahead of time and freeze? Baked or unbaked?

Laurie K

This was delightful! Made exactly as described with trumpet and sh*take mushrooms - the flavor is heavenly! I am so pleased with the results of the puff pastry; there's no holding me back now :-)

Paul from Long Island

I made this with phyllo sheets (frozen from the market, thawed overnight) with no added fat. I just spread them out on the baking sheet and added the toppings. The edges were crispy, but the interior stayed moist with all the oil and dairy,

Julia Bloom

I looooved this recipe. I used Kite Hill's vegan cream cheese which is super spreadable instead of creme fraiche because my roommate is vegan, I also used regular puff pastry because I'm lazy! I'm enjoying it with some crumbled goat cheese on top. Don't be afraid to go wild with flavor! Yum yum yum.


We deglazed the mushroom pan with white wine. Yum!

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Wild Mushroom Tart Recipe (2024)
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