This mushroom tart with feta and thyme is simple to make at home and keeps for up to three days. I love it for a cozy lunch, a light dinner, or even packed up for a summer picnic. Its rustic, free-form shape means I don’t need a tart pan, and there’s no risk of it sticking, which makes it perfect for casual entertaining.
Why You’ll Love This Recipe
I adore this tart because it combines earthy mushrooms with creamy cheese and fresh thyme in a crisp, golden puff pastry. It’s versatile—great warm for brunch, at room temperature for a picnic, or served with a salad for lunch. The filling is rich but not heavy, and the feta adds a subtle tang that balances the creamy mushrooms. I also appreciate that it’s straightforward to assemble, and I can customize it with herbs or additional vegetables depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoon butter
1 tablespoon olive oil
4 cups sliced mushrooms
salt and pepper
6 sprigs fresh thyme
⅔ cup cream cheese (room temperature)
1 salad onion, roughly chopped
1 clove garlic, minced
2 eggs
1 sheet frozen puff pastry, thawed
⅓ cup crumbled feta
2 tablespoon milk or an extra egg
fresh parsley for garnish
Directions
Preheat the oven to 400ºF (200ºC).
Heat butter and olive oil in a large frying pan. Add mushrooms, a pinch of salt and pepper, and the leaves from 4 thyme sprigs. Cook over medium heat for 4–5 minutes until golden and all water has evaporated. Set aside to cool.
Process the cream cheese, salad onion, garlic, and eggs until smooth.
Roll the puff pastry into a 10-inch (25 cm) square. Line a sheet pan with greaseproof paper and place the pastry on top.
Spread the cream cheese mixture over the pastry, leaving a 1.5-inch (4 cm) border.
Top with the cooked mushrooms and carefully fold the edges of the pastry slightly over the filling. Crimp any extra pastry together.
Sprinkle with crumbled feta and the remaining thyme leaves.
Brush the pastry edges with milk or egg wash. Bake for 15–20 minutes until the pastry is golden and puffed.
Garnish with fresh parsley and serve warm or at room temperature.
Servings and Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes swap thyme for rosemary or sprinkle in some chopped spinach for extra color. Mushrooms can be replaced with zucchini or roasted bell peppers for a different flavor profile. For a richer version, I occasionally add a handful of grated Parmesan on top before baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place slices in a preheated oven at 350ºF (175ºC) for 5–10 minutes until warmed through. The tart is also delicious served cold for a quick snack.
FAQs
Can I use spreadable cream cheese?
I recommend using block cream cheese because spreadable varieties can make the filling too runny. The block holds its shape better while baking.
Can I make this tart ahead of time?
Yes, I sometimes prepare the filling and mushrooms the day before, then assemble and bake the tart the next day.
What type of mushrooms work best?
I usually use button or cremini mushrooms. You can mix varieties for more flavor and texture.
Can I freeze this tart?
I prefer to freeze the tart unbaked. Wrap it tightly and bake from frozen, adding a few extra minutes to the baking time.
Can I make this gluten-free?
I’ve tried it with gluten-free puff pastry, and it works well. Just make sure the pastry is thawed and handled gently.
Conclusion
I love making this rustic mushroom tart because it’s simple, flavorful, and visually impressive without fuss. The combination of mushrooms, feta, and thyme is comforting yet light, and the free-form pastry gives it a charming, homemade look. It’s become one of my favorite go-to recipes for brunches, lunches, or casual dinners, and it’s always a crowd-pleaser.
A rustic free-form mushroom tart made with flaky puff pastry, sautéed mushrooms, creamy cheese filling, tangy feta, and fresh thyme. This easy savory tart is perfect for brunch, lunch, or a light dinner.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
4 cups sliced mushrooms
Salt and pepper to taste
6 sprigs fresh thyme
2/3 cup cream cheese, room temperature
1 salad onion, roughly chopped
1 clove garlic, minced
2 eggs
1 sheet frozen puff pastry, thawed
1/3 cup crumbled feta cheese
2 tablespoons milk or 1 egg for egg wash
Fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C).
Heat butter and olive oil in a large skillet over medium heat.
Add the sliced mushrooms, salt, pepper, and leaves from 4 thyme sprigs.
Cook for 4–5 minutes until the mushrooms are golden and their moisture has evaporated. Remove from heat and allow to cool.
In a food processor blend the cream cheese, salad onion, garlic, and eggs until smooth.
Roll the puff pastry into a 10-inch (25 cm) square and place it on a parchment-lined baking sheet.
Spread the cream cheese mixture evenly over the pastry, leaving a 1.5-inch border around the edges.
Spread the cooked mushrooms on top of the cream cheese layer.
Fold the pastry edges slightly over the filling to form a rustic tart.
Sprinkle crumbled feta and the remaining thyme leaves over the top.
Brush the pastry edges with milk or egg wash.
Bake for 15–20 minutes until the pastry is golden and puffed.
Remove from the oven, garnish with fresh parsley, and serve warm or at room temperature.
Notes
Cremini, button, or mixed mushrooms all work well in this tart.
Spinach, zucchini, or roasted bell peppers can be added for extra vegetables.
Rosemary or oregano can be substituted for thyme.
Freshly grated parmesan can be sprinkled on top for extra richness.
This tart tastes great warm, at room temperature, or chilled.
