Wild Mushroom Tart

Wild Mushroom Tart

with Swiss Cheese and Chives

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This side is just as elegant as it is effortless. Flaky puff pastry cradles flavourful mushrooms and melty swiss cheese for a delectable and savoury treat.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time50 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

227 g

Cremini Mushrooms

200 g

Mixed Mushrooms

6 g


7 g


113 g

Onion, chopped

113 g

Swiss Cheese


1 unit

Vegetable Broth Concentrate

2 tbsp

Unsalted Butter


Not included in your delivery

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)879 kJ
Calories210 kcal
Fat14 g
Saturated Fat3.5 g
Carbohydrate17 g
Sugar2 g
Dietary Fiber1 g
Protein7 g
Cholesterol5 mg
Sodium260 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Measuring Spoons
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon

This is the 6 person recipe. Start this recipe at the 25min mark.

Before starting, preheat the oven to 425°F. Wash and dry all produce. While seasoned beef stands at room temperature for 1 hr, thinly slice mushrooms. Thinly slice chives. Peel, then mince or grate 2 cloves of garlic.


Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter, then onions and mushrooms. Cook, stirring occasionally, until mushrooms have softened and liquid is absorbed, 8-10 min. Add garlic and vegetable broth concentrate. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Remove pan from the heat and set aside while you prepare the pastry.


Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Use a paring knife to score a 1/2-inch border around the pastry. (NOTE: Make sure not to cut all the way through!)


Sprinkle Swiss cheese over the centre of the pastry, avoiding the border. Arrange the mushrooms over the cheese in an even layer.


Bake tart in the middle of the oven, until pastry is golden-brown and cooked through, 24-26 min.


Cut the tart into 12 squares. Transfer to a platter and serve warm or at room temperature. Sprinkle 1 tbsp chives over top. (NOTE: You will use the remaining chives for the zesty horseradish sauce and mashed potatoes.)