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Mushroom, Leek, and Gouda Puff Pastry Tart

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes


  • 1 sheet commercial puff pastry, defrosted
  • 3 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 2 smalll cloves garlic
  • 1 tsp dried (or fresh) thyme
  • 1 tsp dried parsley
  • 2 cups thinly sliced leeks, white parts only
  • 16 ounces cremini mushrooms, chopped
  • ground black pepper
  • 3 ounces grated Gouda (or Gruyère) cheese


  1. Preheat the oven to 425° F.
  2. On a sheet of parchment paper, roll the puff pastry out to a 10" square.
  3. Using a sharp knife, gently score the pastry an inch inside the outer egde, being careful not to cut all the way through. Place the parchment with the scored pastry onto a baking sheet. Refrigerate while you prepare the filling.
  4. In a large skillet over medium heat, melt the butter and the olive oil, then grate the garlic on a microplane into the pan.
  5. Add the thyme and 1/2 tsp parsley. Cook gently for 1 minute. Add the leeksand cook until they begin to soften.
  6. Add the chopped mushroomsand cook until they are soft. Place the mushroom filling into a strainer and let drain for a few minutes.
  7. Spoon the mushroom filling onto the pastry, being careful to keep inside the score marks. Add a grinding of black pepper.
  8. Bake for 15 minutes.
  9. Remove the tart from the oven and sprinkle with the grated cheese.
  10. Bake for 5 minutes or until the cheese has melted and the pastry is Golden brown.
  11. Serve hot.


The tart is best eaten as soon as it is cool enough to handle. To reheat leftovers, pop under the broiler for a few minutes. Do not reheat in the microwave, or you will loose all the flakiness.


  • Serving Size: 4 servings
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