Mushroom Tart with Three Cheeses

I’m thinking a mild Pinot Noir or a sparking Rosé.

Mushroom Tart with Three Cheeses

Servings: 4-6


  • Olive Oil
  • 1/2 pound / mushrooms chopped into smaller slices (a mix of oyster, shiitake, cremini – shiitake and cremini work just fine if you can’t find oyster)
  • salt
  • 1 sheet / frozen puff pastry defrosted in the fridge
  • 2 ounces / brie cheese broken up into bits
  • 1/2 cup / mozzarella
  • 1/4 cup / parmesan
  • 1 bunch / fresh sage leaves


  1. Pre-heat your oven to 400 degrees. In a medium skillet, set over medium heat, add a few teaspoons of oil. When the oil is hot, add the mushrooms and season with a few pinches of salt. Stir occasionally until mostly cooked, about 5 minutes. Remove from heat and set aside. 
  2. Place the sheet of puff pastry on a parchment-lined baking sheet. Using a knife, score a 1/2-inch perimeter onto the puff pastry, all the way around. Using your fingers, fold the edge of the tart up at the score line and pinch the dough to create a rim. Poke the bottom of the dough with the point of a knife to create small holes that will help keep the bottom flat when it bakes.
  3. To the tart, add the brie cheese, mozzarella, and Parmesan and then lastly, add the sautéed mushrooms. Transfer to the oven to bake for 15 to 20 minutes, or until the edges are golden brown. 
  4. While the tart is baking, fry up the sage leaves by pouring a few tablespoons of olive oil in a small sauté pan. When the oil is hot, add the sage leaves and fry until crispy, about 1 minute. Transfer to a paper towel to drain. Top the tart with broken up sage leaves. Using a pizza cutter, cut the tart into servings and eat immediately.