Marolles Herb and Mushroom Endive Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory tart featuring tender Belgian endive and mushrooms baked in flaky puff pastry, celebrating the authentic produce of Brussels' Marolles district. Perfect as a light lunch or elegant appetizer. This belgian-inspired vegetarian (vegetarian) ready in about 60 minutes layers sheet (14 oz), thawed puff pastry, unsalted butter, finely chopped cremini mushrooms 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 320 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 (10 ratings) Prep: 30 min Cook: 30 min Serves 6 Belgian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Roll thawed puff pastry to 12x10 inches on a floured surface, then transfer to a parchment-lined baking sheet.
  2. Step 2: Melt 1 tbsp unsalted butter in a skillet over medium heat. Add 1/2 cup finely chopped cremini mushrooms and 1/2 cup finely chopped shallot, cooking for 8-10 minutes until golden and softened. Season with salt and pepper.
  3. Step 3: Sprinkle 3 tbsp all-purpose flour over mushroom mixture, cook 1 minute, then whisk in 1/2 cup whole milk and 1/2 cup heavy cream. Simmer 2 minutes until thickened, then cool 5 minutes.
  4. Step 4: Whisk 2 large eggs and 1/2 cup grated Gruyère cheese in a bowl, then stir in cooled mushroom sauce, 1/4 cup chopped chives, and 1/4 cup fresh thyme leaves. Season with salt and pepper.
  5. Step 5: Spread 4 cups sliced Belgian endive evenly over pastry, then pour cheese mixture over endive. Bake 25-30 minutes until pastry is golden and filling is set. Cool 10 minutes before slicing.

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Frequently asked questions

How long does Marolles Herb and Mushroom Endive Tart 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 Marolles Herb and Mushroom Endive Tart?

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 Marolles Herb and Mushroom Endive Tart?

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 Marolles Herb and Mushroom Endive Tart 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 Marolles Herb and Mushroom Endive Tart 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.

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