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Mushroom & Parmesan Tart

The smell of onions, garlic and mushrooms cooking is one of the absolute best. Can anyone relate? Often the base for many a risotto or a pasta dish, so I thought I’d give it a go on a tart. By using ready rolled puff pastry, this recipe couldn’t be more simple.

Serves 4


1 sheet of ready rolled puff pastry

1 punnet of chestnut mushrooms- finely sliced

2 banana shallots - finely chopped

3 cloves garlic - crushed

2-3 tablespoons grated Parmesan

1 egg yolk

Thyme - optional




Preheat the oven to 200 degrees.


Sauté the shallots until soft. Add the garlic and mushrooms. Make sure you cook the mushrooms quite a bit to remove any excess liquid.


Score around the perimeter of the pastry - roughly 2cm from the edge. Prick the base with a fork. Cook in the oven for 8 minutes. Remove from the oven and add the mushroom mixture to the tart, keeping the perimeter clear. Brush the perimeter with mixed egg yolk. Sprinkle the mushrooms with the cheese and optional thyme. Cook in the oven for another 10 minutes.

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