Simple Mushroom and Gruyere Tarts

5 from 1 reviews

Flaky mushroom and gruyere tarts make a delicious side dish that will easily serve 8. Or quarter the tarts and serve as crowd-pleasing appetizer. Top with a simple arugula salad.


  • 1 package of Puff Pastry (two sheets), thawed
  • 4 tablespoons olive oil
  • 2 shallots, chopped
  • 2 (10 oz) packages of assorted mushrooms (cremini, shiitake, oyster) sliced
  • 1/41/2 cup white wine
  • 8 oz Gruyere cheese, grated (about 2 cups)
  • sea salt & pepper


  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper.
  2. Cut each sheet of pastry dough into 4 squares. Place the squares on the baking sheets. Using a fork, prick the dough.
  3. Heat the olive oil in a large saute pan. Add the mushrooms and shallots. Season with salt & pepper. Cook, stirring occasionally, until the mushrooms are softened. About 5 minutes. Add the wine and stir until liquid is evaporated. About 2-3 minutes.
  4. Sprinkle each of the pastry squares with half of the gruyere, leaving a 1/2-inch border. Top each square with mushrooms and remaining cheese. Brush the edges with olive oil.
  5. Bake the tarts until golden brown, about 25 minutes.