Mushroom and Gruyere Tart

Mushroom and Gruyere Tart
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About This Recipe

I'll never forget the day I first stumbled upon the idea for my Mushroom and Gruyere Tart. I was exploring the picturesque vineyards of Napa Valley, soaking in the warm California sun, and taking in the breathtaking landscape. As I wandered through a quaint farmer's market, the earthy aroma of fresh mushrooms and the nutty scent of Gruyere cheese drew me in. I knew right then that I needed to create a dish that would showcase these fantastic local ingredients and capture the essence of Napa Valley.

And so, my Mushroom and Gruyere Tart was born, a recipe that brings together the farm-to-table philosophy that defines our beloved valley. The flaky puff pastry serves as a canvas for the rich, savory flavors of the mushrooms and cheese, while the fresh herbs add a touch of brightness.

When considering side dishes for this elegant tart, I recommend keeping it light and fresh. A simple green salad with a tangy vinaigrette would be the perfect complement to the earthy flavors in the tart. For something a bit heartier, try a roasted vegetable medley featuring seasonal produce from local Napa farms.

As for dessert, I'm a firm believer in indulging in seasonal fruits. A rustic fruit galette or a refreshing berry sorbet would pair beautifully with the tart and help cleanse the palate.

To really elevate this dish and bring out the flavors, I suggest pairing it with either an earthy Cab Franc or a crisp, bright white wine. Napa Valley's own Cakebread Cellars produces a delightful Sauvignon Blanc that would be an excellent choice. And if you're ever in the area, be sure to stop by their gorgeous winery for a tasting.

When it comes to sourcing ingredients for this recipe, I always encourage supporting our local farmers and businesses. The Napa Farmers Market is a fantastic place to find fresh, locally grown mushrooms, as well as a wide variety of artisan cheeses, including Gruyere. And for those puff pastry sheets, swing by the Model Bakery in St. Helena – their buttery, flaky pastry is simply the best.

Throughout the entire process of creating this recipe, I was constantly inspired by the rich history and natural beauty of Napa Valley. The lush vineyards, the rolling hills, and the vibrant food scene all played a part in shaping this delectable dish. I hope that as you prepare and savor this tart, you'll be transported to our enchanting wine country and feel the love and passion that went into its creation.

Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!

Hero Ingredient Spotlight: Mushrooms

Mushrooms are the unsung heroes of the culinary world. In our Mushroom and Gruyere Tart, they play a pivotal role in bringing out earthy, umami-rich flavors that perfectly complement the nutty notes of the Gruyere cheese. Beyond just their taste, mushrooms are a nutritional powerhouse, boasting vitamins, minerals, and antioxidants. Particularly in fresh mixed mushrooms, you'll find a variety of textures and flavors, from the meaty cremini to the delicate shiitake. Sourcing local and fresh mushrooms ensures the best quality, helping to elevate the dish from delicious to divine.

How To: Perfectly Sauté Mushrooms

  1. Heat the Pan: Start by warming a large skillet over medium heat. Ensure it's hot before adding the oil, guaranteeing a perfect sauté.
  2. Use Olive Oil for Flavor: Add olive oil to the pan, letting it heat for a moment. Olive oil not only cooks the mushrooms but also adds a delightful flavor profile.
  3. Avoid Overcrowding: Place the sliced mushrooms in a single layer, ensuring they aren't overcrowded. This prevents them from steaming and helps achieve a golden-brown sear.
  4. Stir Occasionally: As the mushrooms release their moisture, stir occasionally to ensure even browning.
  5. Season Last: After the mushrooms have browned, stir in the minced garlic and season with salt and pepper. This ensures the seasoning remains vibrant and doesn't get lost in the released mushroom liquid.

Frequently Asked Questions

  1. Can I substitute another cheese for Gruyere? Certainly! While Gruyere offers a unique nutty flavor, you can try using Emmental, Comté, or even a sharp white cheddar as alternatives.
  2. How long can I store the leftover tart? Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through.
  3. Is this tart gluten-free? As the recipe uses puff pastry, it is not gluten-free. However, you can use a gluten-free puff pastry or crust to make a gluten-free version.
  4. Can I make this tart vegan? For a vegan version, replace the Gruyere with a plant-based cheese, use a vegan puff pastry, and substitute the eggs and cream with a silken tofu and non-dairy milk blend.
  5. What type of mushrooms work best for this tart? Any combination of fresh mushrooms will work! Portobello, cremini, shiitake, or oyster mushrooms are all fantastic choices. It's all about your personal preference.

Tips for Success

  1. Prepare Ingredients Ahead: To save time, slice the mushrooms, shred the cheese, and mince the garlic ahead of time. This makes the assembly process smoother and faster.
  2. Use Quality Puff Pastry: Not all puff pastries are created equal. Investing in a high-quality pastry ensures a flaky, buttery crust that elevates the entire dish.
  3. Serve Warm: For the best flavor and texture, serve the tart warm, allowing it to cool for just a few minutes after coming out of the oven. Pair with a crisp salad or roasted veggies for a complete and satisfying meal.

Indulge in this Mushroom and Gruyere Tart, and let its flavors transport you to the heart of Napa Valley. With the perfect blend of fresh, local ingredients and a touch of culinary expertise, every bite promises a delightful journey.

Recipe Overview

Mushroom and Gruyere Tart
Lily Anderson
6 servings
Calories Per Serving:
Prep Time:
Cook Time:
Total Time:

Ingredients List


  • 1 lb mixed fresh mushrooms, cleaned and sliced
  • 1 sheet puff pastry, thawed
  • 1 cup shredded Gruyere cheese
  • 1/2 cup heavy cream
  • 3 large eggs
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Step-by-Step Directions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and minced garlic, and sauté until the mushrooms release their liquid and start to brown, about 10 minutes. Season with salt and pepper to taste, and set aside to cool slightly.
  3. Roll out the puff pastry on a lightly floured surface and press it into a 9-inch tart pan, trimming any excess dough. Prick the bottom of the pastry with a fork and bake for 10 minutes.
  4. In a medium bowl, whisk together the eggs, heavy cream, and chopped parsley. Season with salt and pepper.
  5. Sprinkle the shredded Gruyere cheese over the partially baked puff pastry. Top with the sautéed mushrooms, then pour the egg mixture over the mushrooms.
  6. Bake the tart for 30-35 minutes, or until the filling is set and the crust is golden brown.
  7. Allow the tart to cool for a few minutes before slicing and serving.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

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