Mushroom & Boursin Puff Pastry Tart is a multi-tasking dress-it-up or dress-it-down kind of dish that takes a couple of minutes to throw together and impresses everybody ~ I mean, puff pastry, Boursin cheese, and fresh mushrooms? Hello!
My mushroom tart is delicious thanks to its 3 main elements: Boursin cheese/mushrooms/puff pastry.
How could it not be amazing? it’s kind of a no brainer. But maybe you, like me, need the occasional reminder to buy an extra box or two of frozen puff pastry the next time you’re at the supermarket. It’s truly one of the most versatile foods you can buy. And if you don’t care for mushrooms and Boursin, no worries, there are literally hundreds of different combinations you can substitute to make an original savory tart.
what you’ll need:
- a sheet of frozen puff pastry, thawed overnight in the fridge
- a 5 ounce container of Boursin cheese, any flavor (I used the original Garlic & Herb)
- about 8 ounces fresh mushrooms
- salt and pepper
- olive oil
- thyme or fresh parsley for garnish
method for making a savory puff pastry tart
- Unfold your thawed sheet of pastry on a piece of parchment paper.
- Dust lightly with flour, and then roll out just a bit, to about 10×13,, more or less.
- Score around the edge with the tip of a sharp knife, about 1/2 inch in, to form a frame
- Spread on your base layer, in this case we crumble the Boursin cheese all over the pastry, leaving the edge free.
- Top with sliced mushrooms (or whatever you’re using,) overlapping slightly to compensate for shrinkage.
- Drizzle or brush lightly with olive oil, and sprinkle with salt and pepper.
- Bake in a preheated 400F oven for about 30 minutes, or until crisp and golden.
This rustic mushroom and cheese tart can be appetizer, lunch, or dinner!
Don’t you love it when a recipe can do that? This tart will serve 6 for apps, 4 for lunch, or 2 for dinner.
what to serve with it?
- as an appetizer it needs nothing but some nice wine, how about a Pinot Noir.
- if you’re enjoying as a light meal, a salad always works. But you don’t need to get crazy ~ fresh greens, a little red onion, and a great tomato will do it. Sometimes for lunch I’l even pile the greens right on top of the tart. Now that’s an elegant meal.
- For a heartier meal, go with soup ~ I’d choose something simple, and serve it in a cup or mug. How about Broccoli Stilton, or Cream of Jalapeño? Gazpacho would be amazing.
a few variations
- I think thinly sliced Brie would be great under the mushrooms. (No need to remove the rind.) I know the combo is a winner from my mushroom and Brie soup.
- Try wild mushrooms for extra flavor. Fresh will be right next to the button mushrooms in your produce aisle. Note: dried wild mushrooms will not work in this recipe, they’ll be too tough and chewy.
- Thinly sliced onions are wonderful, see my sweet onion puff pastry tart.
- Tender asparagus works great, too, check out my asparagus puff pastry tart.
more elegant lunch recipes
- Creamy Shrimp Bisque
- Chopped Asparagus Salad Recipe
- Quiche Lorraine
- Saffron Risotto with Roasted Asparagus
Mushroom and Boursin Puff Pastry Tart
Mushroom & Boursin Puff Pastry Tart is a multi-tasking dress-it-up or dress-it-down kind of dish that takes a couple of minutes to throw together and impresses everybody.
Servings: 6 servings
Ingredients
- 1 sheet frozen puff pastry, thawed in the refrigerator overnight
- 5 ounce package of Boursin cheese
- 8 ounces mushrooms, trimmed and sliced
- olive oil
- salt and pepper
Instructions
- Preheat the oven to 400F
- Unfold the puff pastry sheet onto a piece of parchment paper cut to fit a baking sheet. Lightly dust with flour and roll out just a little bit longer and wider, to about 10×13, more or less.
- With the tip of a sharp knife score around the edge of the sheet, about 1/2 in from the edge, to form a frame.
- Spread or crumble the Boursin cheese evenly across the pastry, leaving the edge free.
- Top the cheese with the slices mushrooms, overlapping them to cover the whole surface.
- Sprinkle with salt and pepper, and brush lightly with olive oil.
- Bake for about 30 minutes, or until the tart is crisp and golden.
Nutrition
Calories: 256 kcal · Carbohydrates: 2 g · Protein: 3 g · Fat: 10 g · Saturated Fat: 7 g · Cholesterol: 24 mg · Sodium: 149 mg · Potassium: 120 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 244 IU · Vitamin C: 1 mg · Calcium: 17 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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I have made this twice in the last week and it has been loved by EVERYONE (except the mushroom haters but no one likes those people anyway)! Ridiculously easy, entirely too easy to taste this good! AND one of those dishes that if you delegate someone else to help, it’s pretty impossible to screw up. A hack I figured out…if you’re trying to get a head start on prep work for a large party… you can chop the mushrooms, throw them in a freezer bag and coat with the salt, pepper and oil ahead of time. Then just take them out and sprinkle on top when your ready.
Can you use a flat bread or pizza crust with this?
Yes, you’ll just have adjust your baking time according to the type of crust you use.
I have made this a number of times exactly as written! Always the first app plate to clear!
There’s no need at all to sauté the mushrooms. They’re way better rustic and raw.
Thanks for this super easy crowd pleaser!
Have you tries sautéing the mushrooms first to release some liquid? Using pre-sliced mushrooms from the market and worried about moisture.
You could definitely do that Wendie.
Easy,delicious and impressive! Another winner from this talented chef & writer.
🙂 thanks Laurie
Will the uncooked mushrooms brown and not release liquid onto the Boursin?
They’re thinly sliced, and the heat of the oven allows the moisture to evaporate away, I didn’t find any issue with that, Cathy.
Thanks Sue…looking forward to making it for an apparent tomorrow night
Should be appie darn auto correct
Haha, hope you love it Cathy.
Can this be served cold, or does it have to be hot?
You can serve it room temperature, but I wouldn’t necessarily serve it cold. It’s best the same day you make it, so you can let it cool at room temperature and then serve if you like.
Would a sil pat work in place of parchment?
Yes, sure.
Hi Sue,
Can this be served at room temperature? I am making gazpacho this evening (it’s going to be 90+ degrees here in Maine!) and thought this would be a great accompaniment!
Hey Amy! Yes, it’s pretty good at room temp, it keeps it crunch. The only thing I’d worry about is keeping the Boursin at room temperature too long since it’s a soft cheese. So best to make it fairly close to serving, let it cool, and then serve. We’re in the 90s here in Madison too!