White Cheddar Onion Mushroom Puff Pastry Tart Recipe
I absolutely adore this recipe because it combines the rich, savory flavors of caramelized onions and mushrooms with the buttery flakiness of puff pastry, creating the ultimate comfort food experience. Plus, the gooey white cheddar topping adds that perfect cheesy touch that makes every bite a delight!
I adore crafting recipes that are simple to make and scrumptious to eat, and this White Cheddar Onion Mushroom Puff Pastry Tart is no exception. It has a flaky puff pastry base topped with a savory medley of sautéed yellow onion, cremini (or baby bella) mushrooms, and garlic — mixed with fresh thyme and melted white cheddar cheese.
Whether you serve it as an appetizer or a light meal, this flavor-bomb tart will definitely impress.
Ingredients
Puff Pastry:
Provides a base that is rich in carbohydrates and has a buttery, flaky quality.
Mushrooms:
Reduced-calorie, fiber-filled, antioxidant-rich.
Onions:
Rich in taste, tiny quantities of ascorbic acid, roughage.
Garlic:
Imparts an aromatic intensity, with immune-boosting properties.
White Cheddar Cheese:
Offers a creamy texture and is abundant in protein and calcium.
Thyme:
Contains vitamins C and A, antioxidants, earthy flavor.
Ingredient Quantities
- 1 sheet of puff pastry, thawed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 cup grated white cheddar cheese
- 1 egg, beaten (for egg wash)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
1. Heat your oven to 400°F (200°C) and set up a baking sheet in the same way you would for a macaroon or meringue.
2. On a surface lightly dusted with flour, roll out the puff pastry sheet to eliminate any creases. Move it to the prepared baking sheet.
3. In a big frying pan, warm the butter and olive oil over medium heat. Sliced onion went in next and cooked until the onion had softened and was starting to turn brown, about 10 minutes.
4. In the skillet, add the mushrooms that have been sliced and keep cooking them until they are golden and the majority of the liquid has dissipated, which should take about 8-10 minutes.
5. Incorporate the minced garlic and thyme, cooking for one more minute until aromatic. Add salt and freshly ground black pepper to taste.
6. Distribute the mixture of mushrooms and onions evenly over the puff pastry, leaving a 1-inch border around the edges.
7. Add the grated white cheddar cheese to the mushroom and onion mixture.
8. Create a border on the filling by folding the puff pastry edges over it. To achieve a golden crust after baking, brush the edges with beaten egg.
9. Place the tart in the oven that has been preheated. Bake it for 20-25 minutes, or until you see and hear evidence of a fine pastry. It should look golden brown and, if you have a good nose, smell delicious.
10. Take out of the oven, allow to cool a bit, and top with fresh parsley that has been chopped, if you have any. Cut into slices and serve while warm.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Rolling pin
5. Large frying pan or skillet
6. Spatula or wooden spoon
7. Sharp knife
8. Cutting board
9. Pastry brush
10. Mixing bowl
FAQ
- Can I use frozen puff pastry directly?Puff pastry should not be used directly from the freezer. It must be thawed completely to ensure that it bakes evenly and rises properly.
- Is it possible to substitute white cheddar cheese? Yes, you can use any cheese with a sharp flavor, like aged Gouda or Gruyère, as an alternative.
- How long does the puff pastry need to bake?Bake the puff pastry until it is golden brown and puffed, which for me typically takes 20-25 minutes at 400°F (200°C).
- Can I make the onion and mushroom topping ahead of time?Correct. You can make the onion and mushroom blend a day in advance and refrigerate it. Just warm it up a little before using.
- What can I use as a substitute for fresh thyme?If you do not have fresh thyme on hand, you can substitute 1 teaspoon of dried thyme.
- Do I have to use an egg wash?You don’t have to use an egg wash, but it makes the pastry look nicer. It also makes the pastry taste better because some of the egg wash inevitably comes off when you eat the pastry. Although many egg washes are mostly or entirely egg, I bake with a student who has an egg allergy. When this student bakes, we clearly don’t use egg washes. Here is a wash made with cream and milk and a little bit of sweetener.
- Is parsley necessary for garnish?Parsley is not essential, but it does give the finished tart a fresh, bright flavor and makes it nice to look at.
Substitutions and Variations
If you cannot find puff pastry, you may use phyllo dough instead. For a similar texture, layer several sheets of it, with melted butter in between, to create a substance that is, for all intents and purposes, puff pastry.
You could use shiitake or portobello mushrooms instead of cremini or button mushrooms for a deeper mushroom flavor.
If you do not have fresh thyme, you can use an equal amount of fresh rosemary or a combination of dried Italian herbs.
Gruyère or fontina can be used in place of white cheddar cheese to impart an equally rich and different flavor.
If fresh parsley isn’t available for you to use as a garnish, consider substituting with fresh chives or green onions. They can really add a nice pop of color and freshness.
Pro Tips
1. Caramelize the Onions: For extra flavor, you can caramelize the onions by cooking them on low heat for a longer period (around 30 minutes). This brings out their natural sweetness and adds depth to the tart.
2. Mushroom Variety: Consider using a mix of different mushrooms like shiitake, portobello, or oyster mushrooms for a more complex flavor profile.
3. Cheese Variation: Try using a blend of cheeses for added flavor, such as Gruyère or goat cheese along with the white cheddar.
4. Egg Wash Technique: For a more polished look and even browning, apply the egg wash in two coats. Brush once before baking, then again about halfway through baking.
5. Chilled Pastry: Make sure the puff pastry remains cold until it goes into the oven. This helps achieve the best rise and flakiness. If it starts to warm during preparation, chill it in the fridge for a few minutes before baking.
White Cheddar Onion Mushroom Puff Pastry Tart Recipe
My favorite White Cheddar Onion Mushroom Puff Pastry Tart Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper or silicone baking mat
4. Rolling pin
5. Large frying pan or skillet
6. Spatula or wooden spoon
7. Sharp knife
8. Cutting board
9. Pastry brush
10. Mixing bowl
Ingredients:
- 1 sheet of puff pastry, thawed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 8 ounces cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 cup grated white cheddar cheese
- 1 egg, beaten (for egg wash)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions:
1. Heat your oven to 400°F (200°C) and set up a baking sheet in the same way you would for a macaroon or meringue.
2. On a surface lightly dusted with flour, roll out the puff pastry sheet to eliminate any creases. Move it to the prepared baking sheet.
3. In a big frying pan, warm the butter and olive oil over medium heat. Sliced onion went in next and cooked until the onion had softened and was starting to turn brown, about 10 minutes.
4. In the skillet, add the mushrooms that have been sliced and keep cooking them until they are golden and the majority of the liquid has dissipated, which should take about 8-10 minutes.
5. Incorporate the minced garlic and thyme, cooking for one more minute until aromatic. Add salt and freshly ground black pepper to taste.
6. Distribute the mixture of mushrooms and onions evenly over the puff pastry, leaving a 1-inch border around the edges.
7. Add the grated white cheddar cheese to the mushroom and onion mixture.
8. Create a border on the filling by folding the puff pastry edges over it. To achieve a golden crust after baking, brush the edges with beaten egg.
9. Place the tart in the oven that has been preheated. Bake it for 20-25 minutes, or until you see and hear evidence of a fine pastry. It should look golden brown and, if you have a good nose, smell delicious.
10. Take out of the oven, allow to cool a bit, and top with fresh parsley that has been chopped, if you have any. Cut into slices and serve while warm.