Paris Mushroom Tart

Hello friends!

Autumn means mushrooms! And today, I have a recipe you’ll absolutely love…

Here is my crispy mushroom tart!

You’re going to love this mushroom tart because it’s deliciously crispy, creamy, and incredibly easy to make.

Think about it—just 10-15 minutes of prep, plus some baking time. Sounds tempting, right?

I specified that this tart is made with Paris mushrooms because their uniform shape creates that beautiful visual effect. But feel free to try it with other varieties like chanterelles or porcini mushrooms—why not?

For the puff pastry, a homemade version would be amazing. You can find my recipe here. But let’s be honest—this recipe is all about ease and speed, so I usually go for store-bought puff pastry. Guilty as charged!

At home, I mostly serve this tart as a starter—either as a shared dish or individual portions. But it’s also a great weeknight dinner option, perfect for those busy evenings between bath time, laundry, and helping with math homework! You know what I mean, right? 😉 In that case, I make one large tart for four people and serve it with a fresh green salad.

The essential utensils for this crispy mushroom tart are:

– A non-stick frying pan
– A spatula
– A cutting board
– A sharp paring knife
– A small offset spatula (like this one) for spreading the cream (or just use a tablespoon)
– A baking sheet

That’s it! I bet you already have everything you need.

If you’re looking for more savory or sweet tart recipes, here are some ideas:

• Zucchini, thyme, basil & burrata tart
• Pear & chocolate tart
• Green asparagus, brie & quail egg tart
• Classic Parisian apple tart
• Nectarine & raspberry tart

Alright, friends! Let’s put on our aprons and head to the kitchen.

The recipe, Chef!

Print Recipe

Paris Mushroom Tart

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entrée – française

Serves: 6 Difficulty: Easy Price: $

Prep Time: 10 min – Cooking Time: 45 min

Ingredients

• 500 g Paris mushrooms
• 10 g butter
• 1 shallot
• 1 puff pastry
• 100 g heavy cream (or cream cheese)
• 2 tbsp olive oil
• Salt
• Pepper
• Parmesan chips (optional)
• Chive (optional)

Instructions

1

Mince 350 g mushrooms. Stir fry with the butter for 5 minutes at medium heat.

2

Chop finely the shallot and add it to the mushrooms. Add salt and pepper to taste.

3

Cook for 15 min at low heat.

4

Preheat your oven at 180 C / 355 F degrees.

5

Unroll your puff pastry.

6

Spread cream, add the cooked mushrooms.

7

Cut the remaining mushrooms in slices and place them on top.

8

Add the olive oil, salt and pepper.

9

Cook for 25 minutes.

10

You can serve with parmesan chips and chopped chive.