Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
33 K 4.5/5 (4 reviews)
55 min.
Easy
4 people
7 IngredientsLast modified on: May 10th 2023
For 4 people, you will need:
- 1
100 g mushrooms - 2
200 g puff or flaky pastry (pâte feuilletée) - 3
30 g cream - 4
150 g mushroom duxelles - 5
20 g butter - 6
salt - 7
pepper - Total weight: 500 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 30 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 2 - 2 min.
If not ready-rolled, roll out 200 g puff or flaky pastry (pâte feuilletée) to a circle 8 inches (20 cm) in diameter.
Transfer the pastry to a sheet of cooking parchment laid on a baking sheet.
Preheat the oven to 410°F (210°C).
Transfer the pastry to a sheet of cooking parchment laid on a baking sheet.
Preheat the oven to 410°F (210°C).
Stage 3 - 2 min.
Spread 30 g cream over the the whole surface of the pastry, then season with salt and pepper.
Stage 4 - 3 min.
Add 150 g mushroom duxelles evenly.
Stage 5 - 3 min.
Arrange the sliced mushrooms on top.
Stage 6 - 2 min.
Finish by brushing the top of the tart with melted butter.
Stage 7 - 30 min.
Bake low in the oven for 20 to 30 minutes.
Stage 8
Leave to cool, preferably on a wire rack.
Remarks
You can use olive oil instead of butter in stage 6, or – for a bolder effect – hazelnut oil.
Keeping: Should be eaten as soon as possible while the puff pastry is still crisp.
Source: Home made, based on a recipe by Diego Alary.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 130 RDI=50 % | 800 RDI=80 % | 750 RDI=110 % | 1,220 RDI=60 % | 5,120 RDI: 60 % |
| Per 100 g | 30 RDI=10 % | 160 RDI=20 % | 150 RDI=20 % | 240 RDI=10 % | 1,020 RDI: 10 % |
| Per person | 30 RDI=10 % | 200 RDI=20 % | 190 RDI=30 % | 310 RDI=20 % | 1,280 RDI: 20 % |
How much will it cost?
- For 4 people : 2.05 €
- Per person : 0.55 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Cabbage and cheddar quiche, Ch'ti mussel tarts, Koulibiak in pie dish, Thin tomato jelly and avocado tart, Apple Pie, ... See them all 71
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Bouchées montagnardes, Artichoke hearts forestier , Tenderloin steak with beetroot tops and mushrooms, Beef Wellington, Eggs "en cocotte" with spinach, ... See them all 5
Mushrooms
Like these other recipes: Mushrooms à la grecque, Mushroom duxelles, Spinach and Mushrooms with Pesto, Sauce Normande (for fish), Rillettes stuffed mushrooms, ... See them all 62
Cream
Like these other recipes: Quartet of brassicas with cream , Hearty leek and sprout soup, Clementine Chantilly, Clafoutis batter, Spinach à la Lorraine, ... See them all 115
Other recipes you may also like
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.February 21th 2011186 K4.3 35 min.
Profiteroles
Small choux pastry puffs, filled with vanilla ice cream and topped with a rich smooth chocolate sauce.October 13th 2010313 K 14.5 1 hour 35 min.
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.February 21th 2011315 K 15 1 hour 40 min.
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.February 21th 2011272 K5 30 min.
You should not put an aluminum container directly in the oven
If you put an aluminum container, containing food to be cooked or reheated, in your oven directly on the shelf, the shiny base will reflect a large part of the oven heat (like a mirror). This means that the food will take much longer to cook or heat through than usual.February 21th 2011497 K 92.5 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.