This super-easy Mushroom Tart recipe is simple, fast and full of great taste. It's ready in just 25 minutes and is perfect as a vegan or vegetarian dinner or as an appetizer. It's also great for the holidays!
This Mushroom Tart recipe is my go-to quick meal for the whole family. It's incredibly fast and easy to prepare (ready in 25 minutes!) and tastes delicious.
Pan-fried mushrooms nestle on a crisp and flaky puff pastry base - what's not to love?!
Cut the pastry smaller for a great appetizer.
This mushroom pastry recipe is super easy to whip up with just a few affordable ingredients and minimal prep.
Plus, it comes together in under 25 minutes.
You only need a few simple ingredients for this easy mushroom pastries recipe!
Store-bought puff pastry (or make your own!). If you're vegan or gluten-free, then look for ones that suit your diet.
Mushrooms - use whatever type you like: button, chestnut, portabella etc...
Garlic - leave it out if you're not a fan, but I love it!
Butter - or vegan butter.
Milk - or any vegan milk - I use soy.
Thyme - fresh or dried.
That's it! You could add in extras, like some caramelised onions, but I love keeping it simple.
Mushrooms & Soy Sauce
I’ve added soy sauce to the mushrooms for a bit of umami flavour. It's a trick that I learned from my mum and really makes the flavor of the mushrooms incredible.
Even if you’re not a fan of the taste, or think it will make it taste like Chinese food, trust me, it won't. The flavour fades but deepens the taste of the mushrooms in a subtle way. It just adds a bit of WOW.
The savory mushrooms are perfect with thyme on a crispy, tender bed of puff pastry.
Step by Step Photo Tutorial
This is a super-simple recipe. Follow these step by step photos for perfect results, then scroll down to the recipe card at the bottom for full ingredients and instructions.
- Chop the mushrooms roughly. They don't all need to be similarly sized/shaped as a mixture adds texture.
2. Heat the butter in a frying pan and add the mushrooms, garlic and thyme. Cook for a few minutes until the mushrooms are soft, darkening and release their juices. Stir in the soy sauce.
3. Cut the thawed pastry into six rectangles or squares and place on baking paper.
4. Score a ½ inch border around each edge (taking care not to cut right through). This will allow the outer area to puff up more and frame the mushrooms.
5. Pile mushrooms into the centre of each tart. Don't go too close to the edge, and stay away from the scored outer area. But pile them up so you have lots on each piece.
6. Brush the edges with milk and place into the oven at 400F / 200C for 20 minutes or until golden.
You can serve these mushroom tartlets as an appetizer, but I love it for dinner. Try it with these side dishes:
Substitutions to make this recipe work for your diet.
This recipe is very versatile and can be tweaked to fit a number of different diets:
Gluten-free: Just use gluten-free puff pastry. You can find it in most major grocery stores.
Dairy-free: As long as you use dairy-free milk and butter, this recipe is dairy-free.
Egg-free: Mushroom tart is an egg-free dinner.
Oil-free: This recipe is oil-free, but double-check your margarine and pastry in case they have oil.
Soy-free: This recipe is naturally soy-free, as long as you don't use soy milk.
Nut-free: If you're nut-free then choose nut-free milk. Try soy, oat or rice milk.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Vegan Mushroom Recipes
Looking for more plant-based ways to use up mushrooms? Try these recipes!
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Mushroom Tarts with Thyme
- 4 cups (300g) mushrooms cleaned and roughly sliced
- 1 clove garlic minced
- 1 tablespoon butter or dairy free butter
- 1 teaspoon thyme leaves
- 1 teaspoon soy sauce
- 14 oz 375g sheet puff pastry
- 3 tablespoon milk or dairy free milk
- Thyme sprigs
- Preheat oven to 400F / 200C.
- Heat the butter in a frying pan and add the mushrooms, garlic and thyme. Cook for a few minutes until the mushrooms are soft, darkening and release their juices. Stir in the soy sauce.
- Unroll the thawed pastry and cut into six rectangles or squares, and place on baking paper on a baking tray. Score a ½ inch border around each tart. Pile the mushrooms into the centre of each. Brush the edges with the milk and bake for 20 minutes.
- Serve warm, topped with sprigs of thyme.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.