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Hi there! Today we're sharing a sumptuous mushroom tart that pairs perfectly with a Kendall-Jackson Pinot Noir. This meal is endlessly adaptable and can be made into a pie with traditional pie crust, or molded into a free-form galette. We love how pre-made puff pastry lends a bit of flaky texture to a creamy, comforting filling, plus who doesn't appreciate a kitchen shortcut now and then?
What makes this tart especially inviting is the combination of flavors and textures. A mix of mushrooms, fresh herbs, bright lemon juice, and nutty Gruyere cheese creates a filling that's rich and savory without feeling too heavy. As it bakes, the pastry turns golden and crisp while the mushrooms become wonderfully tender, creating a dish that feels equally at home on a brunch table, at a casual dinner gathering, or alongside a simple green salad for lunch.
What Is a Savory Tart?
A savory tart is a baked pastry crust filled with ingredients like vegetables, cheese, herbs, meat, or seafood. Unlike a sweet fruit tart, savory tarts are designed to be served as a meal, appetizer, or brunch dish and often highlight seasonal ingredients. They can be elegant enough for entertaining yet simple enough for everyday cooking.
While a savory tart may look similar to a quiche or pie, there are a few key differences. Quiche typically features a custard-style filling made with eggs and cream, while pies are usually deeper and fully enclosed by crust. Tarts are generally shallower and place the filling front and center. In this recipe, puff pastry creates a buttery, flaky base that makes assembling a homemade tart surprisingly easy while delivering plenty of texture and flavor.
Galette vs. Tart: What's the Difference?
Tarts and galettes are close cousins in the world of pastry, but they come together in slightly different ways. A tart is typically baked in a shallow pan with straight, fluted edges that give the finished dish a polished, structured look. A galette, on the other hand, is free-form. The filling is placed in the center of a rolled-out sheet of dough and the edges are folded up over the filling in a rustic, imperfect way. There's no pan involved, which makes galettes especially approachable for beginners.
Both approaches work beautifully for this mushroom recipe, and the choice really comes down to the vibe you're after. A tart in a fluted pan looks elegant on a brunch table or holiday spread, while a free-form galette feels warm and casual, the kind of dish that belongs on a cutting board in the middle of the table with a glass of Pinot Noir close by.
The Best Mushrooms to Use in a Mushroom Tart
One of the reasons this tart feels so special is that it doesn't rely on a single type of mushroom. Different varieties contribute different flavors, textures, and aromas, creating a filling that's far more interesting than the sum of its parts.
- Cremini mushrooms bring a rich, earthy flavor and serve as an excellent foundation for the filling.
- Portobello mushrooms add a meatier texture and deeper savory notes that make the tart feel hearty and satisfying.
- Shiitake mushrooms contribute bold umami flavor and a slightly smoky character that pairs beautifully with Gruyere cheese.
- Oyster mushrooms are more delicate and subtly sweet, adding a silky texture to each bite.
- Wild mushroom blends can introduce layers of woodsy, nutty, and complex flavors that elevate the tart for special occasions.
The beauty of this recipe is its flexibility. Use whatever mushrooms look freshest at the market, or combine several varieties for the most flavorful results. A mix of mushrooms creates a tart with greater depth and texture, while the fresh herbs, lemon, and Gruyere tie everything together into a filling that's rich without feeling heavy.
Mushroom Tart Recipe
Recipe Type:
Entree
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Servings:
6
Ingredients
- 3 lbs variety fresh mushrooms such as shitake, cremeni, portabella, and oyster
- ½ cup salted butter
- 2 tsp shallots, minced
- 1 clove garlic, minced
- 1 cup parsley, minced
- ¼ cup chives, minced
- 1 cup gruyere cheese, grated
- 1 tsp black pepper
- 1 egg
- Juice of 2 lemons
- salt to taste
- 5-6 sheets puff pastry
Instructions
- Most puff pastry comes frozen and can be found in the frozen dessert aisle of your local grocer. Defrost in the fridge the night before you're ready to utilize.
- Preheat the oven to 350' F. Set the puff pastry on the counter and let come to room temperature.
- In a large pan, saute garlic and shallots in the butter. Stir to coat for 1 minute. Add the sliced mushrooms with the pepper and cook for 3-5 minutes until softened. Remove from heat, then stir in grated cheese, chives, parsley, lemon juice, and the egg.
- In a tart pan (round or rectangular, your preference), layer puff pastry to your desired crust thickness. Pour in the mushroom mixture, then arrange or cut the extra puff pastry around the edges to your preference. Some people like to fold in the extra edges, I like to cut them to size.
- Bake for 20 minutes until the edges brown.
What Wine Pairs Best with Mushroom Tart?
Pinot Noir is the classic partner for anything mushroom-forward, and Kendall-Jackson Grand Reserve Pinot Noir is a beautiful match for this tart. Its silky texture and notes of ripe cherry, subtle spice, and forest floor lean into the earthy, savory qualities of the filling, while a touch of bright acidity keeps the richness of the Gruyere and buttery puff pastry in perfect balance. Every sip feels like it belongs at the same table as this dish.
For a slightly more casual pour, Kendall-Jackson Vintner's Reserve Pinot Noir offers a lighter, fruit-forward take that still pairs beautifully with the tart. Expect vibrant cherry and raspberry notes with just enough earthiness to complement the mushrooms without overpowering them. It's an easy choice for a weeknight dinner or a laid-back weekend gathering.
If you prefer white wine, a Kendall-Jackson Chardonnay is a wonderful alternative. Layered flavors of citrus, baked apple, and toasted oak echo the flaky pastry and creamy filling, creating a pairing that feels equally at home at brunch or a spring dinner party. Whichever direction you go, the right glass turns this mushroom tart into a meal that lingers, both on the plate and around the table.
