Buttery, Flaky, Cheesy PERFECTION: The Mushroom Tart You’ll Crave Every Weekend

Name: Leek and Mushroom Tart
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 sheets puff pastry; 1 1/2 pounds mushrooms ((see notes)); 2 leeks (white parts only, roughly chopped); 2 garlic cloves (minced); 2 tablespoon butter; 1/4 cup sherry; 1/2 teaspoon fish sauce; 2 teaspoon salt; 1/8 teaspoon black pepper; 4 oz. mascarpone cheese (room temperature); 1/2 cup heavy cream; 5 cloves roasted garlic (smashed); 2 tablespoon grated Parmesan cheese; 2 tablespoon blue cheese crumbles; 2 tablespoon honey; 1 teaspoon salt

Let’s talk about a little miracle I like to call the Mushroom Tart.

It’s golden. It’s crispy. It’s smothered in whipped mascarpone with roasted garlic and honey (!!). And those sherry-butter-soaked mushrooms? They are straight-up magic. ✨

I know I always say this, but according to the boyfriend—who famously declared my Chocolate Peanut Butter Brownies as his #1—this tart is the best thing I’ve ever made.

Ever.

He was ready to roll up his sleeves and learn to make it himself, which says a lot. (Spoiler: He hasn’t. But we can all dream.) And he didn’t even eat it fresh! I had just pulled both tarts (yes, this recipe makes TWO!) out of the oven when he got called into work on a Friday night. I may have eaten half before he got home. Zero regrets.

If you're a mushroom fan, buckle up. This one’s going in the regular rotation.

top down view of a bowl of sauteed mushrooms garnished with parsley

For mushroom fans, try this incredible buttery Sauteed Mushroom Sauce made with brandy and garlic.

Jump to:

Why This Recipe Works
What is My Take on Mushroom Tart?
Make It a Meal
Step By Step Instructions
Mascarpone Sauce
Expert Tips:
Common Questions
Storing Instructions
Recipe
💬 Comments

Why This Recipe Works

Store-bought puff pastry = major time saver. Buttery, flaky, and foolproof.
Sautéed mushrooms first means no soggy bottoms. And they get soaked in all that glorious sherry and butter.
Roasted garlic + honey in the mascarpone sauce brings a sweet-salty-umami punch that’s out of this world.
Fish sauce sounds weird, I know—but it amps up the mushroomy goodness. No fishy taste, promise.

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

What is My Take on Mushroom Tart?

This isn’t just mushrooms on pastry. Oh no.

We’re talking:

Wild mushrooms sautéed in butter, garlic, and a splash of sherry
Creamy whipped mascarpone loaded with roasted garlic, a touch of honey, Parmesan, and just a little funk from blue cheese
A flaky golden puff pastry base, because obviously

Basically, it's a savory tart that eats like a fancy French pizza and looks like something you’d serve at brunch to impress your mother-in-law. (Or, you know, devour solo in your pajamas at 10pm.)

Make It a Meal

Pair your tart with:

Boom. Instant gourmet dinner. Glass of white wine optional (but highly encouraged).

Step By Step Instructions

Step1: Thaw the puff pastry at room temperature according to the package instructions. Preheat the oven to 400 degrees.

Step2: Cut the white parts off the bottom of the leeks.

Step3: Slice into pieces and place in a strainer. Make sure to rinse them well in cool water. Leeks tend to be very dirty.

cut of leeks in a skillet with a wooden spoon

Step4: Heat the butter in a large skillet over medium heat. Add the leeks and cook for about 3-5 minutes, until leeks have softened and are starting to brown.

Step5: Add the mushrooms. You may have to do this in batches if they don't all fit in the pan. Add what will fit, then wait for them to cook down and add the rest.

sauteed mushrooms in a skillet with a wooden spoon

Step6: Stir mushrooms to mix in the leeks. Cook for 5-10 minutes, until mushrooms have released their liquid and the liquid has evaporated. Add the sherry and stir until it has evaporated. Add the fish sauce, salt and pepper and stir to combine. Remove from heat and set aside.

Step7: Add the sherry and stir until it has evaporated. Add the fish sauce, salt and pepper and stir to combine. Remove from heat and set aside.

Mascarpone Sauce

Step1: To make the whipped mascarpone sauce (AKA best sauce ever), combine all the ingredients in a bowl.

whipped mascarpone cheese in a glass bowl

Step2: Use a hand mixer to beat the mixture until well combined, about 2-3 minutes. If mixture gets too thick, warm in the microwave for 15-20 seconds.

mushrooms in a pastry crust with edges folded up

Step3: Lay the puff pastry sheets on two parchment paper lined baking sheets. Place half the sauce mixture on each and spread, leaving 1" on the sides.

mushroom filled pie crust with edges pinched together

Step4: Cover the cheese mixture with the sauteed mushrooms, leaving 1" on the side. Fold up the edges and pinch the corners together (see photo below).

mushroom tart on parchment paper garnished with parsley

Step5: Bake for 20-25 minutes, until puff pastry is golden brown. Let the tart cool for 5-10 minutes, then slice into pieces.

Expert Tips:

Mushrooms too much for your skillet? Cook them down in batches.
Use your favorite mushroom combo—skip enoki though, they get stringy.
Sherry > wine for depth of flavor, but use what you have.
Let your mascarpone come to room temp before whipping—makes life easier.
Don’t skip the roasted garlic! It’s the sweet-savory bomb that pulls it all together.
👉 How to roast garlic: Wrap garlic cloves in foil with olive oil + salt. Roast at 400°F for 30–45 minutes until soft and golden. Squeeze out the magic.

Buttery, Flaky, Cheesy PERFECTION The Mushroom Tart You’ll Crave Every Weekend

Common Questions

What can I serve with mushroom tart?

Go green with Simple Roasted Parmesan Asparagus, these Roasted Winter Vegetables, or these Bacon Braised Brussels Sprouts.. Or just serve it with more tart. You do you.

How long should mushrooms cook?

5–10 minutes until their liquid is gone and they’re browned and fragrant.

When is puff pastry done?

Golden brown and puffed up = done. Trust your eyes.

Can I freeze it?

Best enjoyed fresh, but leftovers will last in the fridge for 2–3 days. Reheat in a 350°F oven to keep it crispy.

How do I make roasted garlic?

Place garlic cloves in a ovenproof dish and drizzle with 1 tbsp. olive oil and 1 tsp. salt. Roast in a 400 degree oven for about 30-45 minutes, until tender when pierced with a knife. Squeeze the cloves out of the skins to use.

Storing Instructions

Let the tart cool, then store leftovers in an airtight container in the fridge. Reheat in the oven—not the microwave!—to keep that crust crisp and golden.

This mushroom tart is the kind of thing you make once…and then dream about forever. It’s savory, it’s indulgent, it’s got just enough fancy vibes to impress without feeling fussy.

So make it. Eat it. Hide it from your boyfriend if you have to. 😆

Rate the recipe and leave a comment to let me know how it turned out!

Thai Chicken Flatbread Pizza
Caramelized Onion and Apple Flatbread
Brazilian Pizza