Bordeaux Mushroom & Thyme Tart with Puff Pastry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A flaky puff pastry tart filled with a savory mushroom and thyme mixture, featuring wild mushrooms and a hint of Gruyère for a sophisticated vegetarian centerpiece. This french-inspired sheet pan (vegetarian) ready in about 60 minutes layers sheet (14 oz, thawed) puff pastry, (sliced) mixed wild mushrooms, (minced) shallots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (15 ratings) Prep: 30 min Cook: 30 min Serves 6 French cuisine 310 cal/serving

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Ingredients

1 sheet (14 oz, thawed) puff pastry
12 oz (sliced) mixed wild mushrooms
2 (minced) shallots
2 tbsp (leaves only) fresh thyme
2 tbsp butter
1/4 cup (shredded) Gruyère cheese
1/4 cup heavy cream
1 tbsp all-purpose flour
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F (190°C). Unfold puff pastry on a parchment-lined baking sheet and trim to a 12x8-inch rectangle. Prick the surface all over with a fork to prevent puffing. Bake for 15 minutes until golden and puffed, then set aside.
Step 2: Melt 1 tbsp butter in a skillet over medium heat. Add minced shallots and cook for 2 minutes until softened. Add sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until mushrooms release their liquid and it evaporates.
Step 3: Stir in thyme, salt, and pepper. Whisk together flour and heavy cream in a small bowl until smooth, then stir into the mushroom mixture. Cook for 3 minutes, stirring constantly, until the sauce thickens and coats the mushrooms.
Step 4: Remove from heat and stir in 2 tbsp of Gruyère cheese. Spread the mushroom mixture evenly over the baked puff pastry, leaving a 1/2-inch border around the edge.
Step 5: Sprinkle remaining Gruyère over the top. Bake for 12-15 minutes until the cheese is melted and golden and the filling is bubbling around the edges.

Equipment for this recipe

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Frequently asked questions

How long does Bordeaux Mushroom & Thyme Tart with Puff Pastry take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Bordeaux Mushroom & Thyme Tart with Puff Pastry?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Bordeaux Mushroom & Thyme Tart with Puff Pastry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bordeaux Mushroom & Thyme Tart with Puff Pastry for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bordeaux Mushroom & Thyme Tart with Puff Pastry vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.