Flaky golden puff pastry, a blanket of melted mozzarella, and savory mushrooms sautéed with shallots and fresh parsley — this mushroom and mozzarella tart tastes like a French café lunch but comes together in about 40 minutes. Serve it warm with a simple green salad, and if you love mushroom dishes, try our mushroom soup with potato gnocchi or the comforting beef stroganoff with mushrooms next time.
Ingredients
- 1 sheet yeast-free puff pastry
- 250 g (9 oz) mushrooms
- 2 shallots
- 150 g (5.3 oz) firm pizza mozzarella, sliced
- 1 tbsp butter
- 1 tbsp vegetable oil
- a small bunch of parsley, chopped
- 1 egg, beaten (for brushing)
- salt to taste
Instructions
- Rinse, dry and slice the mushrooms. Chop the parsley and slice the shallots.
- Heat the butter and oil in a skillet over high heat and saute the shallots and mushrooms until golden and nearly cooked through.
- Stir in the parsley and salt and mix well.
- Roll out the puff pastry, score a border around the edge (without cutting through) and layer the mozzarella and mushroom mixture inside.
- Brush the edges with beaten egg and bake in a preheated oven at 180°C (350°F) for 25-30 minutes.
Tips
- Score the pastry border without cutting all the way through — it puffs up into a beautiful golden rim.
- Don’t pile the filling too thick; a thin, even layer keeps the base crisp. For another pastry favorite, try our salmon cream cheese tartlets.
- Serve the tart straight from the oven while the mozzarella is still melty. For more puff pastry technique guides, Serious Eats is an excellent resource, and Allrecipes has thousands of weeknight dinner ideas.
Nutrition: per 100 g: 82 kcal, protein 5 g, fat 3 g, carbs 8 g.