Need another meatless option for Lent? This recipe can easily be made without the bacon. Or perhaps you’re looking for an elevated appetizer for Easter, or you simply want a wonderful make-ahead option for other entertaining occasions. This gorgeous Mushroom Gruyere Tart has you covered.  Meaty mushrooms are smothered with cream cheese and herbs, topped with gruyere and baked in a puff pastry shell. 

It’s a simple yet elegant pastry to add to your table whether as a main course item or appetizer. I quite like it for lunch served with a green salad. It’s one of my personal favourites because it uses everyday ingredients, is easy to prepare and can be made in advance and baked fresh when you’re ready.  It smells amazing when baking and the combination of crispy puff pastry and creamy mushrooms is oh so drool worthy. 

Love mushrooms? You’ll want to check out these wonderful recipes.

Mushroom Herb Rice

Mushroom Lasagna

Mushroom Bacon Risotto

A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
Mushroom Gruyere Tart
Print Recipe
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    Servings Prep Time
    8 appetizer wedges 40 minutes
    Cook Time Passive Time
    25 minutes 2-3 minutes
    A baked Mushroom Gruyere Tart from Compelled to Cook is cut into wedges on a cutting board that is draped with a striped towel and scattered with mushrooms.
    Mushroom Gruyere Tart
    Print Recipe
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Servings Prep Time
      8 appetizer wedges 40 minutes
      Cook Time Passive Time
      25 minutes 2-3 minutes
      Ingredients
      Servings: appetizer wedges
      Instructions
      1. Heat a large skillet over medium heat. If using bacon, add to skillet and cook until crisp and fat has rendered. Scoop out the bacon to a paper towel-lined plate. Remove all but a tablespoon of fat.
      2. If not using bacon, heat olive oil in a large skillet over medium heat.
      3. Add shallot and garlic and sauté, stirring often until starting to soften about 3 minutes. Add mushrooms and continue to cook until most of the moisture has cooked out about 8-10 minutes.
      4. Add wine, thyme, salt and pepper and cook until wine has cooked out about 3 minutes.
      5. Stir in cream cheese, 1/2 cup of gruyere and bacon (if using).
      6. Preheat oven to 425℉ and lightly spray a 4 3/4"- 5 3/4" x 14" tart pan with removable bottom. Fit puff pastry into tart pan and trim the top so it is level with the pan. You will need to cut the puff pastry sheet in two pieces to make it fit.
      7. Spread filling evenly into pastry shell and sprinkle with remaining 1/2 cup of grated gruyere. Bake for about 25 minutes until golden and filling is bubbly.
      8. Allow tart to rest for a couple of minutes prior to removing the outer pan. Cut into wedges, garnish with fresh thyme and serve immediately.
      Recipe Notes

      The tart can be assembled up to a day in advance and kept covered and chilled until ready to bake.

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