Mushroom tart

Treat yourself with Janet Brinkworth's recipe for a luxurious savoury tart topped with chanterelle mushrooms
By Janet Brinkworth
Mushroom tart
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 450 g puff pastry
  • 300 g large mushrooms
  • 100 g chanterelle mushrooms
  • olive oil, for shallow-frying
  • 1 clove garlic, finely chopped or minced
  • handful of parsley, finely chopped
  • 25 g parmesan, grated
  • black pepper
  • eggs, beaten for glazing


1. Preheat the oven to 200°C/gas 6.

2. Roll out the puff pastry and cut out a 25cm disc. Score another circle about 1.5cm from the outer edge, taking care not to cut through the pastry completely.

3. Break the large mushrooms into even-sized pieces. Brush clean the chanterelles.

4. Heat the olive oil in a heavy-based frying pan. Add in the garlic and fry gently until softened, taking care not to let the garlic burn.

5. Add in the large mushrooms pieces and fry for 2-3 minutes. Add in the chanterelles and cook until they yield up their juices, taking cared, however, not to overcook them.

6. Remove from direct heat and mix in the parsley and Parmesan cheese. Season with salt and freshly ground pepper, beaing in mind the saltiness of the Parmesan.

7. Place the puff pastry disc on a greased baking sheet.Spread the mushroom mixture evenly over the puff pastry disc within the scored circle.

8. Brush the pastry edge with beaten egg.

9. Bake for 20-25 minutes until golden brown and puffed. Serve at once.

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