Quick and fancy! This appetizer features flaky puff pastry topped with creamy Boursin, sautéed mushrooms, and sundried tomatoes—finished with fresh basil and balsamic drizzle. Perfect for entertaining!
This puff pastry tart is everything you want in an appetizer! The best part? It’s incredibly easy to make. Using store-bought puff pastry, you can pull this recipe together in no time, making it perfect for holidays, dinner parties, or even a cozy night in.
Jump to:
Why You'll Love This Recipe
- Perfect for entertaining
- Quick cooking time
- Pairs with anything!
- Make-Ahead Friendly: The toppings can be prepped in advance for easy assembly.
Ingredients
See the recipe card below for a full list of ingredients and measurements.
How To Make Mushroom and Sundried Tomato Tart
Here are the step-by-step instructions to make this recipe.
Step 1: Sauté the mushrooms and roll out the puff pastry.
Remove the puff pastry from the freezer and allow it to thaw until it can be easily rolled out without cracking, this takes about 30–60 minutes.
When it has thawed, roll out the puff pastry on a parchment-lined baking sheet.
Preheat your oven to 400°F (200°C).
Heat butter or olive oil in a skillet over medium heat. Add the sliced mushrooms, balsamic vinegar, mustard, thyme, crushed red pepper flakes (if using), and salt. Sauté until most of the moisture has evaporated. Remove from heat and let cool slightly.
Step 2: Make Boursin mixture and spread evenly over pastry.
In a small bowl, mix the Boursin cheese with milk and honey until smooth and spreadable.
Spread the Boursin mixture evenly over the pastry, leaving a border around the edges.
Step 3: Assemble the tart.
Top with the sautéed mushrooms, followed by the sundried tomatoes and grated Parmesan.
Step 4: Bake and finish and serve.
Bake in the preheated oven for 20–25 minutes, or until the pastry is golden and puffed (25 minutes works best in most ovens).
Once baked, top with sliced basil and drizzle generously with balsamic reduction.
Serve warm and enjoy!
Expert Tips
- To keep the puff pastry crisp, make sure the mushrooms are fully cooked and moisture has evaporated before assembling the tart.
- Avoid spreading the Boursin mixture too close to the edges cause this might cause the edges to burn.
- Puff pastry tastes best fresh out of the oven while it’s warm and crisp.
- Prepare the mushroom mixture and Boursin spread up to a day in advance. Store them separately in the fridge, then assemble the tart just before baking.
Recipe FAQs
You can prepare the mushroom mixture and the Boursin spread in advance and store them in the fridge. Then, simply assemble the tart and bake it when you're ready.
This tart pairs wonderfully with a fresh salad, such as arugula or mixed greens, or a bowl of soup, like tomato or roasted butternut squash. It also goes well with a light white wine.
Absolutely! You can cut the puff pastry into smaller squares to make individual servings. Just adjust the baking time depending on the size.
If you tried this Mushroom Puff Pastry Tart Appetizer or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Mushroom and Sundried Tomato Tart
Ingredients
- 1 store bought puffed pastry tart
Sautéed Mushrooms
- 1 tbsp butter or olive oil
- 450 grams cremini mushrooms sliced
- 1 tsp balsamic vinegar
- 2 tsp grainy Dijon mustard
- ½ tsp dried thyme
- one pinch crushed red pepper flakes optional
- ¼ tsp salt
Boursin Spread
- ⅓ cup Boursin cheese 75g
- 1 tbsp milk
- 1 tsp honey
More Toppings
- ¼ cup chopped sundried tomatoes or use kitchen scissors to snip
- ⅓ cup grated parmesan cheese
After Baking
- 6 basil leaves thinly sliced or use kitchen scissors to snip
- drizzle balsamic reduction
Instructions
- Remove the puff pastry from the freezer and allow it to thaw until it can be easily rolled out without cracking, this takes about 30–60 minutes.1 store bought puffed pastry tart
- Preheat your oven to 400°F (200°C).
- Make the Sautéed Mushrooms:Heat butter or olive oil in a skillet over medium heat. Add the sliced mushrooms, balsamic vinegar, mustard, thyme, crushed red pepper flakes (if using), and salt.Sauté until most of the moisture has evaporated. Remove from heat and let cool slightly.1 tablespoon butter or olive oil, 450 grams cremini mushrooms, 1 teaspoon balsamic vinegar, 2 teaspoon grainy Dijon mustard, ½ teaspoon dried thyme, one pinch crushed red pepper flakes, ¼ teaspoon salt
- Prepare the Boursin Spread:In a small bowl, mix the Boursin cheese with milk and honey until smooth and spreadable.⅓ cup Boursin cheese, 1 tablespoon milk, 1 teaspoon honey
- Assemble the Tart:Roll out the puff pastry on a parchment-lined baking sheet. Spread the Boursin mixture evenly over the pastry, leaving a border around the edges.
- Top with the sautéed mushrooms, followed by the sundried tomatoes and grated Parmesan.¼ cup chopped sundried tomatoes, ⅓ cup grated parmesan cheese
- Bake: Bake in the preheated oven for 20–25 minutes, or until the pastry is golden and puffed (25 minutes works best in most ovens).
- Finish and Serve:Once baked, top with sliced basil and drizzle generously with balsamic reduction. Serve warm and enjoy!6 basil leaves, drizzle balsamic reduction
Notes
- To keep the puff pastry crisp, make sure the mushrooms are fully cooked and moisture has evaporated before assembling the tart.
- Avoid spreading the Boursin mixture too close to the edges cause this might cause the edges to burn.
- Puff pastry tastes best fresh out of the oven while it’s warm and crisp.
- Prepare the mushroom mixture and Boursin spread up to a day in advance. Store them separately in the fridge, then assemble the tart just before baking.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Leave a Reply