Savory Mushroom and Herb Tart Recipe
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There are certain recipes that feel quietly elegant—simple to make, yet full of depth and presence. This savory mushroom and herb tart is one of those dishes 🤍. It’s the kind of recipe that fits just as beautifully on a slow winter brunch table as it does at a candlelit supper with friends 🕯️.
Earthy mushrooms, fresh herbs, and a creamy filling come together in a flaky, golden crust that feels both nourishing and special. It’s not fussy food—it’s thoughtful food. The kind you make when you want to offer something warm and grounding, without spending all day in the kitchen 🌿.
💛 Why You’ll Love This Recipe
- Cozy, savory flavors perfect for fall and winter meals 🍂
- Simple ingredients with a refined, bakery-style finish
- Delicious served warm or at room temperature
- Easy to prep ahead for gatherings and holidays 🎄
- Naturally vegetarian and endlessly adaptable
⏱️ Quick Reference Snapshot
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8 slices
- Skill Level: Easy–Intermediate
🧺 Ingredients
For the Tart
- 1 sheet puff pastry, thawed
- 2 cups mixed mushrooms, sliced (cremini, shiitake, button) 🍄
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
For the Filling
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons fresh thyme, chopped 🌿
- 1 tablespoon fresh parsley, chopped
Optional Garnish: extra fresh herbs or shaved Parmesan ✨
🍃 Seasonal Swaps
- Spring: Add sautéed leeks or asparagus tips
- Summer: Fold in roasted cherry tomatoes or zucchini
- Fall: Use wild mushrooms or add a pinch of nutmeg
- Winter: Add caramelized onions for extra richness
🌱 From My Garden
When thyme and parsley are still hanging on in the garden—even after the first frost—I love using them here. Fresh herbs bring brightness to this dish and remind me that even in quieter seasons, God’s provision continues to show up in small, fragrant ways 🙏.
🥧 Step-by-Step Instructions
Prepare
- Preheat oven to 400°F (200°C) 🔥
- Roll out puff pastry on a lightly floured surface. Fit into a tart pan, trimming excess.
- Prick the base with a fork and chill in the refrigerator while preparing the filling.
Cook
- Heat olive oil in a skillet over medium heat.
- Add onion and garlic; sauté until softened and fragrant.
- Add mushrooms and cook until moisture releases and mushrooms begin to brown.
- Season with salt, pepper, thyme, and parsley. Remove from heat and cool slightly.
Finish
- In a bowl, mix ricotta, Parmesan, and beaten eggs.
- Fold in the mushroom mixture until well combined.
- Pour filling into prepared crust and spread evenly.
- Bake for 25–30 minutes, until golden and set ✨
- Cool slightly before slicing. Serve warm or at room temperature.
🍽️ Serving & Pairing Suggestions
- Serve with a simple green salad and vinaigrette 🥗
- Pair with roasted vegetables or a light soup
- Lovely alongside fresh fruit for brunch ☀️
🫙 Storage & Make-Ahead
- Store leftovers covered in the refrigerator for up to 3 days
- Reheat gently in a 325°F oven
- Can be baked ahead and served at room temperature—perfect for gatherings 💛
✝️ Final Thoughts
This tart is a reminder that simple ingredients, when tended with care, can become something truly nourishing. May this recipe bring warmth to your table and a moment of gratitude for the gifts—seen and unseen—that meet us each day 🤍.
🤝 Community & Connection
If you make this savory mushroom and herb tart, I’d love to see it 🌿
- Follow along on Instagram: https://www.instagram.com/southernsoils/
- Subscribe to the newsletter (and grab the free yearly calendar): https://go.southernsoilsunshine.com/yearly-calendar-freebie
- Join the Rooted Jesus Girls Facebook Community: https://www.facebook.com/share/g/175a6ZcXJZ/
🛠️ Favorites from My Kitchen to Yours
A few tools that make this recipe even easier in my own kitchen:
- Tart pan with removable bottom
- Large sauté skillet
- Silicone pastry brush
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