Mushroom and Gruyere tart

Mushroom and Gruyere tart

By Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

This tart makes a delicious starter or even a light lunch served with a fresh green salad and some tomatoes. Mixed mushrooms give the tart a more sophisticated look but you can just as easily use any type of mushroom you have available. 

Mushroom and Gruyere tart


  • 1 sheet ready rolled puff pastry
  • 400g mixed mushrooms
  • 2 tbsp butter, melted
  • 2 cloves garlic, finely chopped
  • 2 sprigs rosemary
  • Handful sage
  • 3 sprigs thyme
  • ¼ red chilli, chopped
  • Salt and pepper
  • 100g Gruyere
  • 1 egg
  • Fresh parsley, finely chopped


  1. Pre-heat the oven to 200C.
  2. Chop or tear the mushrooms into bite-sized pieces and arrange in a roasting tray. Some of them may overlap but try and keep them to almost a single layer.
  3. Cook in the oven for 10-15 mins.
  4. Remove from the oven and discard any juices released by the mushrooms.
  5. Mix together the melted butter, rosemary, sage, thyme, chilli, salt and pepper and pour over the mushrooms.
  6. Mix well so that all of the mushrooms are coated.
  7. Return to the oven for another 10 – 15 mins.
  8. Remove from the oven and allow the mushrooms to cool a little.
  9. Divide the pastry into two and place on a baking sheet lined with baking paper.
  10. Create a border all the way around by lightly running a knife 2cm from the edge. Prick the inside of the tart all over with a fork.
  11. Place the cooled mushroom mix onto the pastry and top with pieces of Gruyere cheese. 
  12. Brush the border of the tart with the lightly beaten egg.
  13. Bake in the oven for 25 mins until the edges are golden. 
  14. Remove from the oven and sprinkle with finely chopped parsley and serve. 

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