Name: Leek and Mushroom Tart
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 sheets puff pastry; 1 1/2 lbs. mushrooms ((see notes)); 2 leeks (white parts only, roughly chopped); 2 garlic cloves (minced); 2 tbsp. butter; 1/4 cup sherry; 1/2 tsp. fish sauce; 2 tsp. salt; 1/8 tsp. black pepper; 4 oz. mascarpone cheese (room temperature); 1/2 cup heavy cream; 5 cloves roasted garlic (smashed); 2 tbsp. grated Parmesan cheese; 2 tbsp. blue cheese crumbles; 2 tbsp. honey; 1 tsp. salt

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Made with buttery layers of puff pastry and whipped mascarpone cheese, this Mushroom Tart is incredibly easy to make and absolutely delicious - perfect to impress all the people!

Now I know this gets said a lot around here, but the boyfriend has claimed that this mushroom tart is the best recipe I have ever made.

Even better than these Chocolate Peanut Butter Brownies he loved so much.....this is saying a lot guys. Because that man loves his brownies. He was even ready to learn how to make this tart himself...we'll see how that goes though.

And he didn't even get to eat it fresh. I had just pulled them out of the oven (yes, this recipe makes 2 tarts...you'll want them) when he got called into work on a Friday night.

So there I was, left with 2 tarts. He's kinda lucky he got any after I tasted them LOL.

Wild mushrooms sauteed in butter and sherry, piled on top of this roasted garlic and honey whipped mascarpone cheese and baked to a buttery, flaky goodness....this definitely has been one of the favorites.

top down view of a bowl of sauteed mushrooms garnished with parsley

For mushroom fans, try this incredible buttery Sauteed Mushroom Sauce made with brandy and garlic.

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Why This Recipe Works
Step By Step Instructions
Cook's Tips:
Frequently Asked Questions
Recipe
💬 Comments

Why This Recipe Works

Using store bought puff pastry makes this recipe quick and easy to make for busy weeknight dinners. Plus puff pastry=LOVE.
Cooking the mushrooms first prevents them from getting soggy while baking. Plus they get all buttery and delicious while sauteing.
The roasted garlic and honey add a touch of sweet and umami to the whipped mascarpone sauce.
Adding a touch of fish sauce to the mushrooms gives them a boost of flavor. Don't worry, the mushrooms will not taste fishy!

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Step By Step Instructions

Thaw the puff pastry at room temperature according to the package instructions. Preheat the oven to 400 degrees.

Cut the white parts off the bottom of the leeks.

Slice into pieces and place in a strainer. Make sure to rinse them well in cool water. Leeks tend to be very dirty.

Heat the butter in a large skillet over medium heat. Add the leeks and cook for about 3-5 minutes, until leeks have softened and are starting to brown.

cut of leeks in a skillet with a wooden spoon

Add the mushrooms. You may have to do this in batches if they don't all fit in the pan. Add what will fit, then wait for them to cook down and add the rest.

Stir mushrooms to mix in the leeks. Cook for 5-10 minutes, until mushrooms have released their liquid and the liquid has evaporated.

sauteed mushrooms in a skillet with a wooden spoon

Add the sherry and stir until it has evaporated. Add the fish sauce, salt and pepper and stir to combine. Remove from heat and set aside.

To make the whipped mascarpone sauce (AKA best sauce ever), combine all the ingredients in a bowl.

Use a hand mixer to beat the mixture until well combined, about 2-3 minutes. If mixture gets too thick, warm in the microwave for 15-20 seconds.

whipped mascarpone cheese in a glass bowl

Lay the puff pastry sheets on two parchment paper lined baking sheets. Place half the sauce mixture on each and spread, leaving 1" on the sides.

mushrooms in a pastry crust with edges folded up

Cover the cheese mixture with the sauteed mushrooms, leaving 1" on the side. Fold up the edges and pinch the corners together (see photo below).

mushroom filled pie crust with edges pinched together

Bake for 20-25 minutes, until puff pastry is golden brown. Let the tart cool for 5-10 minutes, then slice into pieces.

mushroom tart on parchment paper garnished with parsley

Cook's Tips:

If you can't fit all the mushrooms in the skillet, add what you can fit then wait for them cook down. You will then be able to add the remaining mushrooms.
Any kind of mushrooms can be used. I use a combination of white mushrooms, oyster mushrooms and fresh shiitake mushrooms. You can also use portabella, cremini or any other type. I don't however, recommend using enoki mushrooms as they may be stringy for the tart.
White wine can be substituted for the sherry, however, I highly recommend using sherry for the best flavor.
If the mascarpone cheese is difficult to whip, heat it in the microwave in 15 second increments to warm. It is best to let the cheese come to room temperature before trying to whip it.
To make roasted garlic: Place garlic cloves in a ovenproof dish and drizzle with 1 tbsp. olive oil and 1 tsp. salt. Roast in a 400 degree oven for about 30-45 minutes, until tender when pierced with a knife. Squeeze the cloves out of the skins to use.

mushroom pizza slices on parchment paper

Frequently Asked Questions

What can I serve with a mushroom tart? This tart would be amazing served with this Simple Roasted Parmesan Asparagus, these Roasted Winter Vegetables, or these Bacon Braised Brussels Sprouts.
How long should mushrooms be cooked? It will take the mushrooms about 5-10 minutes to release their liquid and cook down.
When is puff pastry done? Once the puff pastry has turned a golden brown, it is ready.
How do I make roasted garlic? Place garlic cloves in a ovenproof dish and drizzle with 1 tbsp. olive oil and 1 tsp. salt. Roast in a 400 degree oven for about 30-45 minutes, until tender when pierced with a knife. Squeeze the cloves out of the skins to use.