This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Mushroom tart
Puff pastry, cream and mushroom "duxelle" are the perfect combination to create an elegant savoury tart with a crisp, flaky base.
45 K 4.5/5 (4 reviews)
55 min.
Easy
2.05 €
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
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: Thin cherry tomato and pesto tart, Maroilles cheese quiche, Ham "friand" pie, Puits d'amour, Epiphany galette, ... See them all 72
Mushroom duxelles
You can get more informations, or check-out other recipes which use it, for example: Bouchées montagnardes, Tenderloin steak with beetroot tops and mushrooms, Beef Wellington, Eggs "en cocotte" with spinach, Artichoke hearts forestier , ... See them all 5
Mushrooms
Like these other recipes: Lumberjack turnovers, Glazed mushrooms with plain rice, Tagliatelle New Zealand style, Mixed salad, Baked Mont d'Or with diced mixed vegetables, ... See them all 63
Cream
Like these other recipes: Fisherman's Ragout, Cheese tart, Baked potoatoes with herb butter or cream , Mushroom Pancakes au Gratin, Chocolate-verbena cream, ... See them all 123
Other recipes you may also like
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018437 K4.8 7 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.42 M3.5 1 hour 9 min.
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work. September 7th 2018239 K 134.2 6 hours 50 min.
Green beans "Napoléon"
Apparently, Napoléon Bonaparte had a delicate stomach, so his cook made his cream sauces a little gentler with tomato. Here is a version for green beans, cooked in two stages, with a cream and tomato sauce. August 11th 202341 K 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.