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Made with buttery layers of puff pastry and whipped mascarpone cheese, this Mushroom Tart is incredibly easy to make and absolutely delicious - perfect to impress all the people!
Now I know this gets said a lot around here, but the boyfriend has claimed that this mushroom tart is the best recipe I have ever made.
Even better than these Chocolate Peanut Butter Brownies he loved so much.....this is saying a lot guys. Because that man loves his brownies. He was even ready to learn how to make this tart himself...we'll see how that goes though.
And he didn't even get to eat it fresh. I had just pulled them out of the oven (yes, this recipe makes 2 tarts...you'll want them) when he got called into work on a Friday night.
So there I was, left with 2 tarts. He's kinda lucky he got any after I tasted them LOL.
Wild mushrooms sauteed in butter and sherry, piled on top of this roasted garlic and honey whipped mascarpone cheese and baked to a buttery, flaky goodness....this definitely has been one of the favorites.
For mushroom fans, try this incredible buttery Sauteed Mushroom Sauce made with brandy and garlic.
Jump to:
Why This Recipe Works
- Using store bought puff pastry makes this recipe quick and easy to make for busy weeknight dinners. Plus puff pastry=LOVE.
- Cooking the mushrooms first prevents them from getting soggy while baking. Plus they get all buttery and delicious while sauteing.
- The roasted garlic and honey add a touch of sweet and umami to the whipped mascarpone sauce.
- Adding a touch of fish sauce to the mushrooms gives them a boost of flavor. Don't worry, the mushrooms will not taste fishy!
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Step By Step Instructions
Thaw the puff pastry at room temperature according to the package instructions. Preheat the oven to 400 degrees.
Cut the white parts off the bottom of the leeks.
Slice into pieces and place in a strainer. Make sure to rinse them well in cool water. Leeks tend to be very dirty.
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.
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.
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.
To make the whipped mascarpone sauce (AKA best sauce ever), combine all the ingredients in a bowl.
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.
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.
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).
Bake for 20-25 minutes, until puff pastry is golden brown. Let the tart cool for 5-10 minutes, then slice into pieces.
Cook's Tips:
- If you can't fit all the mushrooms in the skillet, add what you can fit then wait for them cook down. You will then be able to add the remaining mushrooms.
- Any kind of mushrooms can be used. I use a combination of white mushrooms, oyster mushrooms and fresh shiitake mushrooms. You can also use portabella, cremini or any other type. I don't however, recommend using enoki mushrooms as they may be stringy for the tart.
- White wine can be substituted for the sherry, however, I highly recommend using sherry for the best flavor.
- If the mascarpone cheese is difficult to whip, heat it in the microwave in 15 second increments to warm. It is best to let the cheese come to room temperature before trying to whip it.
- To 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.
Frequently Asked Questions
- What can I serve with a mushroom tart? This tart would be amazing served with this Simple Roasted Parmesan Asparagus, these Roasted Winter Vegetables, or these Bacon Braised Brussels Sprouts.
- How long should mushrooms be cooked? It will take the mushrooms about 5-10 minutes to release their liquid and cook down.
- When is puff pastry done? Once the puff pastry has turned a golden brown, it is ready.
- 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.
Rate the recipe and leave a comment to let me know how it turned out!
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Recipe
Leek and Mushroom Tart
Ingredients
- 2 sheets puff pastry
Sauteed Mushrooms:
- 1 ½ lbs. mushrooms (see notes)
- 2 leeks white parts only, roughly chopped
- 2 garlic cloves minced
- 2 tbsp. butter
- ¼ cup sherry
- ½ tsp. fish sauce
- 2 tsp. salt
- ⅛ tsp. black pepper
Whipped Mascarpone Sauce:
- 4 oz. mascarpone cheese room temperature
- ½ cup heavy cream
- 5 cloves roasted garlic smashed
- 2 tbsp. grated Parmesan cheese
- 2 tbsp. blue cheese crumbles
- 2 tbsp. honey
- 1 tsp. salt
Instructions
- Thaw the puff pastry at room temperature according to the package instructions. Preheat the oven to 400 degrees.
- Cut the white parts off the bottom of the leeks. Slice into pieces and place in a strainer. Make sure to rinse them well in cool water. Leeks tend to be very dirty.
- 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. 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.
- 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.
- Lay the puff pastry sheets on two parchment paper lined baking sheets. Place half the mascarpone sauce mixture on each and spread, leaving 1" on the sides.
- 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).
- Bake for 20-25 minutes, until puff pastry is golden brown.Let cool for 5-10 minutes, then slice into pieces.
Whipped Mascarpone Sauce:
- Combine all the ingredients in a bowl. 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.
Expert Tips:
- If you can't fit all the mushrooms in the skillet, add what you can fit then wait for them cook down. You will then be able to add the remaining mushrooms.
- Any kind of mushrooms can be used. I use a combination of white mushrooms, oyster mushrooms and fresh shiitake mushrooms. You can also use portabella, cremini or any other type. I don't however, recommend using enoki mushrooms as they may be stringy for the tart.
- White wine can be substituted for the sherry, however, I highly recommend using sherry for the best flavor.
- If the mascarpone cheese is difficult to whip, heat it in the microwave in 15 second increments to warm. It is best to let the cheese come to room temperature before trying to whip it.
- To 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.
nonna box
We made it the other night and it was a success. So delicious, everybody loved it! Thanks!
Danielle
So glad you enjoyed it!
Pamela
I have made this three times and it's just amazing! Such a delicious dinner, simple to make.
Thanks for posting 🙂
Danielle
So glad you like it! It's my boyfriend's favorite thing to make 🙂
Emm
Made this last night, and wow! It was delicious. The addition of the sherry is great, and the bit of fish sauce at the end. Who would've known that they'd go so well with mushrooms!
Thanks for posting it 🙂
Danielle
You're welcome Emm! I'm so glad you enjoyed it! I know the fish sauce sound weird, but just a touch adds so much wonderful flavor 🙂
Lisa U
We signed up for a mushroom share with our CSA box this summer and due to a mistake on the farm's side we ended up with 3 weeks of mushrooms on one pickup -- equaling 1-1/2 pounds exactly! My husband has been fantasizing all summer for a mushroom tart so last night I made your recipe ... all the stars were aligned me thinks ...
All I can say is WOWZA!!!! And, thank you. This is the best thing I've made (and eaten) in a while. The mascarpone sauce was a revelation (blue cheese + honey = YUM, who knew?). I made a double batch since I bought too much mascarpone -- thinking I could make the rest into salad dressing with the addition of a little vinegar -- but now I may have to make another tart. I'm thinking grilled peaches? Pears? I think it would be lovely with fruit.
Oh, and I often change up recipes but yours I did verbatim; the only thing I added was chopped parsley and par-cel (a delicious celery-parsley hybrid) to the mushroom mixture.
Again, thank you!
Danielle
I am so glad you liked it Lisa! This is my boyfriends favorite recipe of mine. I think it could be awesome with grilled peaches...I may just try that myself! I'd love to get all those mushrooms 🙂
Natalie
Wow that tart sounds amazing and it looks beyond delicious. And that sauce... what a great flavor combo. I must give this recipe a try. Honestly can't wait.
Danielle
Thanks so much Natalie! Hope you get a chance to try it 🙂
Sandhya Ramakrishnan
My boys have lately started loving mushrooms. They love anything and everything with mushroom and have been asking me to make something. I will be giving this tart a try very soon!
Danielle
This is perfect then! Hope you guys love it 🙂
Denay DeGuzman
This beautiful mushroom tart looks so savory and delicious. I can easily see making it as a meal with a side salad, or cutting into smaller pieces to serve as a yummy appetizer!
Danielle
It would definitely work as either - thanks Denay!
Cheese Curd In Paradise
I am just loving the sound of this! The sauce with blue cheese and honey sounds delicious! I can't wait to try this.
Danielle
Thanks Ashley - I do hope you get the chance to try it!
Dannii
What a delicious looking tart. I really don’t use leeks enough in my cooking.
Danielle
I have become obsessed with leeks - they are so good 🙂
Demeter
Wow, this looks fantastic! The hardest part is waiting for it to cool before getting to take a bite.
Danielle
I agree! That is the hardest part 😉
James H. Fetzer
Where would the world be without these versatile fungi? Not only are mushrooms absolutely delicious in cooking, but you have them to thank for the first antibiotics!
Danielle
Right? What a great discovery 🙂
Helen of Fuss Free Flavours
Such lovely flavours to have together, mushrooms are so good for this. A really delicious recipe, ideal for supper or for serving to guests at a party.
Danielle
It'd be great for parties!
Mary Bostow
This sounds rich, buttery and yummy! Great for a snack or even a whole meal!
Danielle
Totally!
Raquel
Great flavor combinations! I love anything on puff pastry.
Danielle
Thanks Raquel!