Introduction

This Wild Mushroom & Fontina Tart is a perfect blend of earthy mushrooms, creamy cheese, and flaky puff pastry. It’s an elegant yet simple dish that works beautifully for a casual lunch or a fancy appetizer. With fresh herbs and a touch of balsamic vinegar, every bite bursts with rich, layered flavors.

The image shows a rectangular tart with a thick, golden-brown puff pastry crust forming the outer layer, flaky and slightly uneven at the edges. Inside the crust, there is a smooth, creamy white layer that acts as a base. On top of this, large, thick slices of dark brown and beige mushrooms are scattered evenly, showing a rough texture and curved shapes. Small sprigs of fresh green herbs are spread across the mushrooms, adding a touch of color and freshness. The tart is placed on a wooden cutting board, and the overall colors range from golden, white, dark brown to green. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet frozen puff pastry, thawed (about 9–10 inches square)
2 tablespoons olive oil
2 shallots, finely sliced
2 cloves garlic, minced
12 ounces mixed mushrooms (cremini, baby bella, wild mushroom blend), cleaned and sliced
1 teaspoon fresh thyme leaves (plus extra for garnish)
Salt and pepper, to taste
1 tablespoon balsamic vinegar
1 ½ cups shredded fontina cheese (or substitute with gruyere)
1 beaten egg (for brushing the edges)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Lightly flour a surface and gently roll out the thawed puff pastry to smooth the edges. Transfer it to a parchment-lined baking sheet.
Step 2: Score a 1-inch border around the pastry without cutting through. Dock the center with a fork, then brush the border with the beaten egg for a golden finish.
Step 3: Heat olive oil in a large skillet over medium heat. Sauté shallots until soft and fragrant. Add garlic and stir briefly.
Step 4: Add the mushrooms and cook, stirring occasionally, until golden brown and their juices have evaporated, about 8–10 minutes.
Step 5: Stir in thyme leaves, balsamic vinegar, and season with salt and pepper. Let the mixture cool slightly.
Step 6: Sprinkle half of the fontina cheese evenly over the center of the pastry. Spoon the mushroom mixture on top, then scatter the remaining cheese.
Step 7: Bake in the preheated oven for 20 to 25 minutes, until the pastry is puffed and golden, and the cheese is melted and bubbling.
Step 8: Remove from the oven and let rest for a few minutes. Garnish with fresh thyme and serve warm or at room temperature.

Tips & Variations

For a nuttier flavor, substitute fontina cheese with gruyere or add a sprinkle of parmesan for extra depth.
Use a mix of wild mushrooms like chanterelles or oyster mushrooms to enhance the tart’s complexity.
Ensure mushrooms are well sautéed to prevent excess moisture that can make the pastry soggy.
Experiment with herbs such as rosemary, sage, or chives for different aromatic profiles.

Storage

Store leftover tart in an airtight container in the refrigerator for up to two days. Reheat gently in the oven to restore the crispness of the puff pastry, avoiding the microwave which may make it rubbery.

How to Serve

A square puff pastry tart with golden, flaky edges surrounds a rich filling of wild mushrooms in various shades of brown and cream, layered unevenly across the center. On top of the mushrooms, there are several thick, white squares of Fontina cheese that contrast with the dark, textured fungi. The tart is placed on a wooden cutting board with sprigs of fresh green thyme nearby, all set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs other than thyme?

Yes, fresh thyme is classic, but rosemary, sage, or chives also pair well with mushrooms and can add a unique flavor twist.

How do I prevent the puff pastry from getting soggy?

Thoroughly sauté mushrooms to cook off excess moisture before assembling the tart. Also, docking the pastry and brushing the border with egg helps maintain a crisp crust.

Wild Mushroom & Fontina Tart with Puff Pastry Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

This Wild Mushroom & Fontina Tart combines a flaky puff pastry crust with a savory mushroom filling sautéed with shallots, garlic, and fresh thyme. Topped with creamy melted fontina cheese and finished with a balsamic vinegar touch, this elegant tart is perfect for an appetizer, light lunch, or festive gathering. The combination of earthy mushrooms and rich cheese makes it irresistibly flavorful and visually stunning.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Appetizer
Method: Baking
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

Puff Pastry

1 sheet frozen puff pastry, thawed (about 9–10 inches square)
1 beaten egg (for brushing the edges)

Mushroom Filling

2 tablespoons olive oil
2 shallots, finely sliced
2 cloves garlic, minced
12 ounces mixed mushrooms (cremini, baby bella, wild mushroom blend), cleaned and sliced
1 teaspoon fresh thyme leaves (plus extra for garnish)
Salt and pepper, to taste
1 tablespoon balsamic vinegar

Cheese

1 ½ cups shredded fontina cheese (or substitute with gruyere for a nuttier flavor)

Instructions

Prepare the puff pastry: Preheat your oven to 400°F (200°C). Lightly flour a clean surface, then roll out the thawed puff pastry gently to smooth the edges. Transfer it onto a parchment-lined baking sheet. Score a 1-inch border around the pastry lightly without cutting all the way through, and dock the center with a fork to prevent excessive puffing. Brush the border with the beaten egg for a golden finish.
Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add finely sliced shallots and sauté until soft and fragrant. Stir in minced garlic, then add the mixed mushrooms. Cook, stirring occasionally, until the mushrooms turn golden brown and their juices have evaporated, about 8–10 minutes. Add fresh thyme leaves and balsamic vinegar, season with salt and pepper, and allow the mixture to cool slightly.
Assemble the tart: Evenly sprinkle half the shredded fontina cheese over the center of the prepared pastry, avoiding the border. Spoon the mushroom mixture on top, then scatter the remaining fontina cheese evenly over the mushrooms.
Bake the tart: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the pastry is golden brown and puffy, and the cheese has melted and is bubbling.
Serve: Remove the tart from the oven and let it rest for a few minutes. Garnish with additional fresh thyme leaves. Serve warm or at room temperature, accompanied by a crisp salad or a glass of white wine.

Notes

Use a mix of cremini, baby bella, and wild mushrooms such as chanterelle or oyster for a more complex flavor.
Make sure to sauté mushrooms thoroughly to avoid soggy pastry by releasing excess moisture.
Puff pastry should be docked and the edges brushed with egg wash for a glossy, golden crust.
Substitute fontina with gruyere for a nuttier taste or add parmesan for a salty twist.
Leftover tart can be stored in the refrigerator and reheated gently in the oven to maintain crispness; avoid microwaving.
Experiment with herbs like rosemary, sage, or chives for varied flavors.

Keywords: wild mushroom tart, fontina cheese tart, puff pastry mushroom tart, savory mushroom tart recipe, easy mushroom tart