Flaky Mushroom and Gruyère Tarts

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 527 calories
    • Fat 39 g
    • Sat Fat 11 g
    • Cholesterol 30 mg
    • Sodium 794 mg
    • Protein 16 g
    • Carbohydrate 29 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 3 mg
    • Calcium 280 mg


  1. Check 1 sheet puff pastry (half a 17.3-ounce package), thawed
  2. Check 4tablespoons olive oil
  3. Check 10ounces assorted mushrooms (such as button, cremini, shiitake, and oyster), sliced
  4. Check 1 shallot, sliced
  5. Check kosher salt and black pepper
  6. Check 1/4cup dry white wine
  7. Check 4ounces Gruyère or sharp white Cheddar, grated (1 cup)
  8. Check 1teaspoon Dijon mustard
  9. Check 1teaspoon white wine vinegar
  10. Check 4ounces mixed greens (6 cups)
  11. Check 2 radishes, thinly sliced
  12. Check 1tablespoon chopped fresh chives
  13. Check


  1. Heat oven to 400° F. Unfold the pastry and cut it into 4 squares. Place the squares on a parchment-lined baking sheet and, using a fork, prick the dough all over.
  2. Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the mushrooms and shallot and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, tossing occasionally, until the mushrooms are browned and tender, 4 to 5 minutes. Add the wine and cook until nearly evaporated, about 1 minute more.
  3. Dividing evenly, sprinkle the pastry squares with half the cheese, leaving a ½-inch border on each. Top with the mushroom mixture and remaining cheese. Bake until the pastry is golden brown, 20 to 25 minutes.
  4. In a large bowl, whisk together the mustard, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and radishes and toss to coat. Serve the tarts with the salad and sprinkle with the chives.