Mixed Mushroom Puff Pastry Tart
Serves
6
Total Time
57 minutes
Prep Time
15 minutes
Inactive Time
5 minutes
Cook Time
37 minutes
About
Flaky, golden, and full of earthy goodness, this Mixed Mushroom Puff Pastry Tart is the kind of recipe that feels fancy but couldn’t be easier to execute. A mix of sautéed cremini, shiitake, and button mushrooms are coated in Kikkoman® Teriyaki Takumi, Garlic & Green Onion and layered over a bed of creamy Parmesan and cream cheese, all nestled inside a crisp, buttery puff pastry shell. Whether you're hosting a brunch or looking for mushroom appetizers for a party, this one is guaranteed to impress. Tips & Tricks- This works beautifully with store-bought puff pastry, but make sure it’s fully thawed before rolling.
- Don’t skip scoring the border, it helps create that elevated crust edge that frames your filling like a pro.
- You can turn this into mushroom tartlets with puff pastry by cutting the sheet into smaller squares for individual portions.
- Looking to explore more mushroom pastry ideas? Try swapping the cheese mixture for goat cheese or ricotta for a different flavor twist.
Ingredients
1 puff pastry sheet, thawed
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup yellow onion, finely chopped
10 ounces mixed mushrooms (such as cremini, shiitake, and white button), sliced
2 tablespoons Kikkoman® Teriyaki Takumi, Garlic & Green Onion
2 ounces cream cheese, softened
2 tablespoons grated Parmesan cheese
1 egg, beaten (for egg wash)
Fresh thyme, for garnish
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Roll the puff pastry sheet onto the prepared baking sheet and lightly score a ½-inch border around the edges without cutting all the way through. Use a fork to prick the pastry inside the border to prevent puffing in the center.
- In a large skillet, heat the olive oil and butter over medium heat. Add onion. Sauté for about 2 minutes. Add sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are tender. Stir in the Takumi sauce. Cook for another 1 to 2 minutes until the sauce slightly thickens and coats the mushrooms.
- In a small bowl, mix the cream cheese and Parmesan cheese together until smooth. Spread the cheese mixture evenly over the center of the puff pastry, staying within the scored border. Spoon the mushroom mixture evenly on top of the cheese layer. Brush the edges of the pastry with the beaten egg.
- Bake for 20 to 25 minutes, until the pastry is golden brown and puffed. Allow tart to cool 5 minutes before slicing. Serve warm or at room temperature, garnished with a sprinkle of fresh thyme.
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