Sautéed Mushroom and Parmesan Tart
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Sauteed Mushroom and Parmesan Tart

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Brunch, Lunch, Main Dish
Servings: 4 as an appetizer
Author: Bri @ monday sunday kitchen


  • 1 tbsp olive oil
  • 2 tbsp butter
  • 454 grams cremini or white button mushrooms two 227 gram containers -- washed and thinly sliced
  • 1/2 cup shredded parmesan cheese
  • a few good pinches of kosher salt
  • freshly ground pepper to taste
  • 1 small clove of garlic minced
  • fresh thyme leaves a small bunch for garnishing
  • 1 egg beaten to wash the puff pastry
  • 1 square puff pastry sheet thawed and rolled out


  • Thaw puff pastry sheet according to directions on the package (2 hours at room temperature).
  • Preheat oven to 400 degrees.
  • When the puff pastry is nearly ready to roll out, prep the mushrooms (wash and slice), and add oil and butter to a stovetop pan over medium high heat.
  • Add sliced mushrooms and sauté, stirring occasionally until they begin to crisp and brown—five to 10 minutes. If the mushrooms begin to burn, reduce the heat slightly. *The pan must be hot for the mushrooms to crisp up and for the water they'll release to evaporate.*
  • At this point, add in minced garlic, kosher salt, pepper and continue cooking.
  • Once the majority of the mushrooms are crisp and brown, stir in shredded parmesan and mix well.
  • Remove from heat and set aside.
  • Roll out puff pastry onto a baking sheet.
  • Spoon mushrooms over the pastry evenly, leaving a little less than an inch border.
  • Using a pastry brush, gently wash the pastry border with the beaten egg.
  • Bake at 400 for 20 minutes, or until the puff pastry is raised and golden.
  • Garnish with fresh thyme leaves as you like (a teaspoon or two is perfect).
  • Using a pizza cutter, slice into squares and serve warm. Enjoy!