Mushroom Tart

mushroom tart

 I love mushrooms.  Always have.  Anything you can add mushrooms too just gets  more delicious :)

mushroom tart

My girls don’t like them so I usually don’t put them in things that they will eat without them.  Like spaghetti.  I love adding mushrooms to my spaghetti sauce.  But the girls don’t like them and sometimes won’t even pick the mushrooms out and eat it anyway.

mushroom tart

Last summer I made this yummy Mushroom Tart for me and my hubby.  It was so yummy!  I meant to share it with you then but then I couldn’t find the recipe.  And I didn’t want to share the pics and not have the recipe to include.  Yesterday I made some boneless wings at my husbands request, and while digging through my binder of recipes I found the recipe for this tart.  So today I get to share it with you!

mushroom tart

Mushroom Tart

Serving Size: 4 lunch servings or 16 appetizers

Mushroom Tart


  • 1 sheet frozen puff pastry, thawed
  • 3 slices bacon, cut up into small pieces
  • 2 TBS chopped sweet onion
  • 1 garlic clove, minced
  • 4 ounces fresh mushrooms
  • 1 tsp. herbs de Provence
  • 2 TBS white wine
  • 1/2 cup cream cheese
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/3 cup shredded provolone or swiss cheese


  1. Preheat your oven - 425°. Roll out puff pastry to fit a small tart pan, or you can free form it on a parchment lined baking sheet. Place pastry in the refrigerator while you make the filling.
  2. Filling:
  3. Roughly chop the mushrooms - leave a couple to garnish the top with if you want.
  4. Cook the bacon pieces, onion, garlic, chopped mushrooms, and herbs de Provence over medium heat until bacon is fully cooked and the mushrooms have released most of their liquid. Add the wine and continue to cook until the liquid is mostly evaporated. Remove from heat and stir in the cream cheese, stir till smooth, adding the salt and pepper. Mix in shredded cheese.
  5. Spoon filling into chilled pastry. Use the reserved mushrooms to garnish top if you want to.
  6. Bake 20 minutes or until the puff pastry is golden and the tart filling is browning a bit.


The filling could be made ahead of time and kept in the fridge till you are ready to bake it. This makes a wonderful appetizer or a great light meal when paired with a salad and a glass of your favorite wine.

mushroom dish 1

I know mushrooms are one of those rather controversial foods.  So tell me – do you like them?  Do you cook with them?  Or do you leave them at the store 😀

mushroom dish 3


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  1. says

    I like them, not a LOT and when I was a child I complained if my mom put them in things. I like them on pizza or in an omelet and I like canned better than fresh or, if fresh, the plain Jane white ones. My husband loves portobello and stuffed, etc. – that’s a little too much mushroom for me. {smile} But your recipe looks scrumptious – I might just save it back and try it out for Valentine’s day!

  2. says

    We love mushrooms at our house! That recipe looks delicious! I don’t have the herbs de provence though. Wonder where I could find that? I may try this recipe. It looks like something from a fine restaurant.

    • says

      Kelly, I am pretty sure you can buy the herbs de Provence online. I got the cutest little crock of the stuff in a giveaway I won sometime last year and I was so excited to have it. You can also google what herbs are in it and you could probably improvise by using the ones you have on hand.

    • says

      It is soooo yummy Carla! The puff pastry is in the frozen section at the grocery. With the breads I think? – I wish I had taken a pic of the box to add to the post – when I make it next time I’m going to have to make sure to get a pic and add it to this post.

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