Marolles Herb and Mushroom Endive Tart

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 60 minutes, layers puff pastry, unsalted butter, 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.

Prep: 30 min Cook: 30 min Serves 6 Belgian cuisine 320 cal/serving

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Ingredients

1 sheet (14 oz), thawed puff pastry
1 tbsp unsalted butter
1/2 cup, finely chopped cremini mushrooms
1/2 cup, finely chopped shallot
3 tbsp all-purpose flour
1/2 cup whole milk
1/2 cup heavy cream
2 large eggs
1/2 cup, grated Gruyère cheese
1/4 cup, finely chopped chives
1/4 cup, leaves fresh thyme
1 head, thinly sliced Belgian endive

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Instructions

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.
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.
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.
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.
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.