Cheesy Mushroom Tart with Eggs

November 19, 2020
0 Ratings
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 15 minutes
  • Cook time 35 minutes
  • makes 1
Author Notes

Cheesy mushroom tart with eggs. Balsamic garlic mushrooms, ultra-flaky puff pastry and a carpet of mozzarella and pecorino cheese. It’s way easier to make than you think and it comes together with just a handful of ingredients. Simple, but delish, this creamy tart ticks all the boxes.
It’s a great appetizer for your next party or a dinner for 4 when served with a side salad. Thanks to store-bought puff pastry, this tart is also fairly easy, ideal for a low-fuss meal. It’s decadent and yet perfectly functional.

We sauté the mushrooms first, then assemble the tart. This way we prevent a soggy crust, but also to add extra flavor with garlic and balsamic vinegar.
Sometimes, baking whole eggs results in overcooking, but we try to nestle them between the mushrooms, so they can slowly cook until they’re creamy. But if you like your eggs really runny, you can cook the puff pastry with cheese and mushrooms ahead, then plop the eggs onto the tart 8-10 minutes before it’s ready, depending on how you like your yolk.

If you’d like, add some cooked broccoli and top with prosciutto or smoked salmon. Garnish with whatever herbs you have on hand, use sage instead of thyme.
For mushrooms, feel free to use any variety you like most, or pick what’s available at your grocery store or your local farmer’s market. You can use a mixture of varieties or just stick with one, or use wild mushrooms for maximum flavor.
For puff pastry, make sure to buy good quality puff pastry with real butter, this will offer you a richer flavor and an ultra-flaky result. —Anna Chwistek | Serving Dumplings

What You'll Need
  • 1 sheet puff pastry
  • 2 eggs
  • 250 grams (9 oz) mushrooms, cut into large pieces
  • 60 grams (1/2 cup) grated Pecorino
  • 60 grams (1/2 cup) grated mozzarella
  • 160 milliliters (3/4 cup) half-and-half
  • 1 shallot, finely chopped
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 tablespoon flour
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon nutmeg
  • 1 tablespoon chopped fresh thyme
  • salt + black pepper
  • egg wash
  1. Preheat the oven to 200°C (400°F). Prepare a 25 cm (10 inch) tart pan.
  2. In a bowl, combine pecorino with mozzarella, flour and cream. Season with salt and pepper and nutmeg, stir well.
  3. Heat a large skillet over high heat. Add the mushrooms. Fry for 6-8 minutes. The mushrooms will start to release moisture, after this, add olive oil, salt and pepper. The mushrooms will start to brown, now add garlic and shallot, sauté until fragrant, for 2 minutes. Stir in balsamic vinegar and thyme. Set aside.
  4. Carefully drape the puff pastry onto baking paper in the prepared pan. Press the dough into the corners of the pan using your fingers, don’t trim off the edges. Prick the bottom with a fork, spread the cheese mixture and top with mushrooms. Make sure there is a concave space where you can drop the eggs in. Crack eggs between the mushrooms. Season with thyme, salt and black pepper.
  5. Gently, loosely lay the pastry down over the filling, repeat all around. Whisk the egg and milk in a small dish and gently dab over the pastry crust with a brush. Bake for 30-35 minutes until golden. If you like your eggs runny, add them 8-10 minutes before the tart is ready, or until the egg whites are set. Serve!

See what other Food52ers are saying.

  • Anna Chwistek | Serving Dumplings
    Anna Chwistek | Serving Dumplings
  • millersh63
  • rhull82

3 Reviews

millersh63 February 7, 2021
Made this today - it was great, although the bottom of the crust did get a little soggy from the cheese (I cooked it a bit long, though). Did not have balsamic vinegar but used red wine vinegar and some sherry instead. Question: the ingredients list includes nutmeg and flour, but the directions do not use them. I left them out, but might be good to correct this either way.
Anna C. February 7, 2021
Thanks for you feedback! The recipe is fixed. I am so happy you enjoyed it!
rhull82 February 1, 2023
The ingredients list nutmeg but it doesnʻt appear anywhere in the directions.