Mushroom & Boursin Puff Pastry Tart

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 ~ I mean, puff pastry, Boursin cheese, and fresh mushrooms? Hello!

mushroom and Boursin puff pastry tart with knife

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.

mushrooms and Boursin cheese

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
mushrooms and Boursin cheese on sheet of puff pastry

method for making a savory puff pastry tart

  1. Unfold your thawed sheet of pastry on a piece of parchment paper.
  2. Dust lightly with flour, and then roll out just a bit, to about 10×13,, more or less.
  3. Score around the edge with the tip of a sharp knife, about 1/2 inch in, to form a frame
  4. Spread on your base layer, in this case we crumble the Boursin cheese all over the pastry, leaving the edge free.
  5. Top with sliced mushrooms (or whatever you’re using,) overlapping slightly to compensate for shrinkage.
  6. Drizzle or brush lightly with olive oil, and sprinkle with salt and pepper.
  7. Bake in a preheated 400F oven for about 30 minutes, or until crisp and golden.
a mushroom and Boursin tart just out of the oven

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.
slicing up a mushroom Boursin tart

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.
mushrooms on a tart

more elegant lunch recipes

mushroom and Boursin puff pastry tart
5 from 9 votes

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.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 6 servings
Calories 256kcal
Author Sue Moran


  • 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


  • 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.
    sheet of puff pastry
  • 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.
    scoring puff pastry
  • Spread or crumble the Boursin cheese evenly across the pastry, leaving the edge free.
    Boursin cheese on puff pastry
  • Top the cheese with the slices mushrooms, overlapping them to cover the whole surface.
    mushrooms on puff pastry
  • Sprinkle with salt and pepper, and brush lightly with olive oil.
    mushrooms and Boursin cheese on sheet of puff pastry
  • Bake for about 30 minutes, or until the tart is crisp and golden.
    a mushroom and Boursin tart just out of the oven


Calories: 256kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 149mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 29, 2022 at 3:51 pm

    5 stars
    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!

  • Reply
    December 19, 2021 at 9:50 am

    Have you tries sautéing the mushrooms first to release some liquid? Using pre-sliced mushrooms from the market and worried about moisture.

    • Reply
      Sue Moran
      December 19, 2021 at 11:00 am

      You could definitely do that Wendie.

  • Reply
    September 3, 2021 at 8:08 am

    5 stars
    Easy,delicious and impressive! Another winner from this talented chef & writer.

  • Reply
    Cathy Jones
    August 12, 2021 at 10:50 am

    Will the uncooked mushrooms brown and not release liquid onto the Boursin?

    • Reply
      Sue Moran
      August 12, 2021 at 12:15 pm

      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.

      • Reply
        August 12, 2021 at 6:09 pm

        Thanks Sue…looking forward to making it for an apparent tomorrow night

        • Reply
          August 12, 2021 at 6:11 pm

          Should be appie darn auto correct

          • Sue Moran
            August 12, 2021 at 6:21 pm

            Haha, hope you love it Cathy.

  • Reply
    Donna Kohlmeyer
    June 21, 2021 at 7:10 am

    Can this be served cold, or does it have to be hot?

    • Reply
      Sue Moran
      June 21, 2021 at 8:41 am

      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.

  • Reply
    June 8, 2021 at 7:51 am

    Would a sil pat work in place of parchment?

  • Reply
    Amy Clements
    June 7, 2021 at 4:37 am

    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!

    • Reply
      Sue Moran
      June 7, 2021 at 4:45 am

      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!

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