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5 from 1 vote

Mushroom and Sundried Tomato Tart

This Mushroom and Sundried Tomato Puff Pastry Tart appetizer features flaky puff pastry topped with creamy Boursin, sautéed mushrooms, and sundried tomatoes—finished with fresh basil and balsamic drizzle. Perfect for entertaining!
Author: Christy Faber

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.