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French Mushroom and Gruyère Tart

French Mushroom and Gruyère Tart

Name: French Mushroom and Gruyère Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: French
Ingredients: 1 sheet butter puff pastry, square, 25 cm / 10 inches, barely thawed; 1 tbsp extra virgin olive oil; 2 tbsp (30 g) unsalted butter; 400 g (14 oz) Swiss brown mushrooms, sliced 0.5 cm; ½ tsp cooking salt or kosher salt, use half as much if using table salt; ¼ tsp black pepper; 1½ cups Gruyère cheese, tightly packed, grated; 2 tsp (10 g) unsalted butter, melted, for brushing; 1½ tsp fresh thyme leaves; 1 pinch sea salt flakes; truffle oil or good extra virgin olive oil, to drizzle, optional

Golden square mushroom tart topped with sliced mushrooms and thyme. — A crisp-edged mushroom and Gruyère tart topped with thyme.

Buttery puff pastry, melted Gruyère and sautéed mushrooms bake into a crisp, savory tart finished with thyme and a drizzle of oil.

By Cookin' KitchenOctober 1, 2026Updated October 19, 2026

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Total: 50 minutes
Servings: 4 servings

Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 4

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Recipe

French Mushroom and Gruyère Tart

Buttery puff pastry, melted Gruyère and sautéed mushrooms bake into a crisp, savory tart finished with thyme and a drizzle of oil.

Cookin' · https://cookin.club/recipes/french-mushroom-and-gruyere-tart

Prep: 20 minutes
Cook: 30 minutes
Total: 50 minutes
Servings: 4

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Ingredients

4 servings

For 4 servings

Tart

1 sheet butter puff pastry, square, 25 cm / 10 inches, barely thawed
1 tbsp extra virgin olive oil
2 tbsp (30 g) unsalted butter
14 oz (400 g) Swiss brown mushrooms, sliced 0.5 cm
½ tsp cooking salt or kosher salt, use half as much if using table salt
¼ tsp black pepper
1½ cups Gruyère cheese, tightly packed, grated
2 tsp (10 g) unsalted butter, melted, for brushing

Toppings

1½ tsp fresh thyme leaves
1 pinch sea salt flakes
truffle oil or good extra virgin olive oil, to drizzle, optional

Equipment

Oven
Baking tray
Frying pan
Colander
Bowl

Instructions

Method

Step 1: Place a baking tray in the oven. Turn the oven on and preheat to 210°C / 410°F (190°C fan).
Step 2: Heat the olive oil and butter in a frying pan over medium-high heat. Add the mushrooms, salt and pepper. Cook for 5 minutes, stirring regularly, until soft. Transfer the mushrooms to a colander over a bowl to drain in case they release excess liquid.
Step 3: Place a sheet of baking paper or parchment paper on the work surface. Put the puff pastry on top. Fold the edges inward to create a 1 cm / 0.4-inch border and brush them with melted butter.
Step 4: Spread the grated Gruyère evenly over the pastry. Top with the mushrooms, spreading them evenly over the cheese.
Step 5: Lift the baking paper and tart onto the hot tray in the oven. Bake for 30 minutes, until the pastry is golden and crisp on the sides and underneath.
Step 6: Sprinkle with fresh thyme leaves and salt flakes. Drizzle with truffle oil or a good extra virgin olive oil, if using. Cut and serve hot.

Notes

Ingredient options and storage

Butter puff pastry is preferred for its flavor and flaky layers. If your pastry sheet is larger than 25 cm (10 inches), trim it; if smaller, press pieces together to make one sheet. Swiss brown mushrooms can be replaced with white button mushrooms or sliced portobello mushrooms.

Comté, Swiss cheese or Emmental, mild Cheddar, Monterey Jack, Colby or Tasty can replace the Gruyère. A good extra virgin olive oil can replace the optional truffle oil. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 180°C / 350°F (160°C fan-forced) oven for 10 minutes; avoid the microwave. Not suitable for freezing.

Nutrition per serving

Calories: 304 kcal
Fat: 28 g
Saturated fat: 15 g
Carbohydrates: 3 g
Sugar: 0.2 g
Fiber: 0.2 g
Protein: 10 g
Sodium: 588 mg
Cholesterol: 66 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Vegetarian
French cuisine

Pies, Tarts & Cobblers
Dinners
cheese
fresh herbs
olive oil
quick and easy

About this recipe

This French tart layers buttery puff pastry with melted Gruyère and sautéed mushrooms, then bakes until the pastry is golden and crisp. Serve it hot as a light meal with a fresh salad, or cut it into smaller pieces to serve as an appetizer.