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The starter, Regional

Wild mushroom tart

This wild mushroom tart is a puff pastry starter for 6, topped with mushrooms sautéed in garlic, cream and parsley. It takes 30 minutes of active work, the filling can be made in the morning, and it's rated easy at €2.20 per person. The key to success is draining the mushrooms well so the pastry stays crisp.

A crisp puff pastry tart topped with wild mushrooms sautéed with garlic and parsley, like a walk through the forest.

Wild mushroom tart
For
6 people
Work
30 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.20
Calories per person
360 kcalcalculated by Kiloach, your weight coach

The puff pastry puffs up into a golden frame around a filling of mushrooms sautéed with garlic and parsley, with just enough cream to bind everything without drowning the crunch. This is a seasonal starter that smells of forest and warm butter, perfect when wild mushrooms show up at the market.

It fits naturally on an autumn or winter table, ahead of a braised dish or roast poultry, for a dinner with friends or a family meal that starts gently. Easy to plan since the filling is made ahead, it frees up time for the rest of the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 12 min
  3. Before the guests arrive 2 steps
  4. When it's time to serve 1 step, 20 min

In the morning, sauté the mushrooms and let them drain well while they cool. Right before guests arrive, cut the pastry, assemble the tarts and keep the tray chilled. At serving time, bake and scatter fresh parsley right out of the oven.

The ingredients

6 people

Dairy

  • Puff pastry sheets 2
  • Butter 30 g
  • Heavy cream 15 cl
  • Egg 1

Fruits and vegetables

  • Wild mushrooms or button mushrooms 600 g
  • Garlic 2 cloves
  • Flat leaf parsley 1 bunch

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Clean the mushrooms with a cloth, slice them and sauté over high heat with the oil and butter, then add the chopped garlic, salt and pepper. 12 min

    Never rinse them under running water, they soak it up like sponges.

  2. Let the mushrooms cool and drain them in a colander.

    The drier they are, the crispier the tart base stays.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the pastry into six rectangles, place them on a baking sheet and prick them, leaving a 1 cm border.

    Keep the border intact so it puffs into a frame around the filling.

  2. Spread cream over each rectangle, scatter the mushrooms on top and brush the borders with beaten egg.

    Keep the tray chilled until it goes into the oven, cold pastry puffs up much better.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake at 200 °C until the borders turn golden, then scatter chopped parsley on top. 20 min

    Add the parsley right out of the oven, cooked it would lose all its freshness.

Our tips to get it right

  • Pick firm mushrooms without damp spots, they'll release less water during cooking.
  • Use a hot baking sheet when you slide the tarts in, direct heat crisps the bottom of the pastry better.
  • If you can't find wild mushrooms, mix white button mushrooms with a few rehydrated dried porcini for that deep flavor.

The variations

  • Swap part of the mushrooms for chanterelles or oyster mushrooms for more texture variety.
  • Add a bit of grated parmesan over the cream before the mushrooms for a richer version.
  • For a quicker version, use only white button mushrooms, which cook faster and need less watching.

What to serve it with

  • A green salad with hazelnut oil dressing
  • A dry white wine like Chablis
  • A pumpkin soup as an earlier course

Storage

The mushroom filling keeps for 2 days in the fridge in a sealed container. Assembled unbaked tarts hold a few hours chilled, but they're best baked fresh since the pastry loses its crispness while waiting.

Questions about this recipe

Which wild mushrooms work best for this tart

Chanterelles, porcini or hedgehog mushrooms all work well. You can mix several varieties for more character, or use only white button mushrooms if they're easier to find.

Can I use shortcrust pastry instead of puff pastry

Yes, but the result will be crisper and more sandy than airy. Puff pastry is still preferable here to get that signature puffed border around the filling.

How should I plate these tarts for an elegant starter

Serve each whole tart on an individual plate, with a few dressed salad leaves on the side. A drizzle of olive oil on top right before serving adds shine.

Can heavy cream be swapped for a lighter cream

Yes, but the texture will be less rich and the filling may release a bit more water. Full fat crème fraîche holds up better on the pastry during baking.

Can a wild mushroom tart be made ahead?

Yes, during the day. The recipe needs 30 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a wild mushroom tart?

Allow 1 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a wild mushroom tart?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a wild mushroom tart cost?

About €2.20 per person, that's €13.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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