• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Breakfast & Brunch

    Rustic Mushroom Tart with Feta and Thyme

    Updated: Feb 23rd 2019 • Published: Jul 17th 2018 • 4 Comments

    Jump to Recipe SaveSaved!
    Pin, cooked mushroom tart, with a slice removed. Text at the bottom of the picture describing the recipe.
    Pin, mushroom tart before it has been cooked. Text at the bottom of the picture describing the recipe.

    This mushroom tart with feta and thyme is so simple to make at home and keeps for up to 3 days. It is the perfect lunch item, or pack it ip and take it on a summer picnic. Plus being free-form you don't need a pie tin and there is no chance of it sticking.

    Mushroom tart on a sheet of baking paper with a slice removed and another cut slice sitting next to it.

    How to make a tart without a tart pan

    You won't need a tart pan for this rustic mushroom tart. You can make this with just a sheet pan.

    • First roll the pastry out slightly so you have a square.
    • Make a thick filling that includes an egg, to ensure it doesn't run off your pastry.
    • Pile the pastry with the tart filling, leaving a 1.5 inch (4cm) gap around the edge.

    Pastry piled with the cheese filling for the mushroom tart.

    • Pile the cooked mushrooms on top.
    • Crumble over the feta and fresh thyme leaves.
    • Then fold over the pastry edges.

    Prepared tart before it goes into the oven.

    • Bake the tarts in a hot oven so the egg in the filling sets quickly and the pastry crisps up.

    What to serve with this rustic mushroom tart.

    This tart is wonderful warm or at room temperature. I love it as a brunch with the girls....especially if there is a side order of Elderflower, Apple and Gin Fizz.

    To turn it into a lunch I added a mixed leaf green salad dressed with a simple dressing:

    SIMPLE SALAD DRESSING 

    • 3 tablespoon extra-virgin olive oil
    • 2 tablespoon white wine vinegar
    • 1 teaspoon dijon mustard
    • 1 teaspoon honey
    • salt and pepper

    Shake it all together in a small jar, or whisk together in a bowl.

    To make it more of a dinner you could add some potatoes, I'd suggest my hedgehog potatoes because EVERYONE loves them :D.

    Overhead showing the whole mushroom tart on baking paper with fresh thyme in the background.

    Enjoy x

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.


    Why not pin this recipe for Rustic Mushroom Tart with Feta and Thyme for later. Pin it here

    Close up on the filling of this Mushroom tart
    Print Recipe
    4.8 from 5 votes

    Rustic Mushroom Tart with Feta and Thyme

    Need an easy vegetarian tart recipe? This Rustic Mushroom Tart with Feta and Thyme is what you are looking for! Packed with mushrooms and cheese and so simple to make!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Lunch
    Cuisine: Modern Australian
    Servings: 6
    Calories: 363kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 2 tablespoon butter
    • 1 tablespoon olive oil
    • 4 cups sliced mushrooms
    • salt and pepper
    • 6 sprigs fresh thyme
    • ⅔ cup cream cheese (room temperature)
    • 1 salad onion roughly chopped
    • 1 clove garlic minced
    • 2 eggs
    • 1 sheet frozen puff pastry thawed
    • ⅓ cup crumbled feta
    • 2 tablespoon milk or an extra egg
    • fresh parsley for garnish

    Instructions

    • Preheat your oven to 400ºF/200ºC.
    • Heat the butter and olive oil in a large fry pan, add in the mushrooms, a pinch of salt and pepper and the leaves from 4 of the thyme sprigs.
    • Cook over a medium heat for 4-5 minutes until the mushrooms are golden and have released all of their water.
    • Set the mushrooms aside to cool.
    • Process the cream cheese, salad onion, minced garlic and eggs together until you have a smooth mixture.
    • Roll the pastry sheet out until you have a square (10"/25cm)
    • Line a sheet pan with greaseproof paper and place the pastry sheet onto the lined tray.
    • Spread the cream cheese mixture over the pastry leaving a 1.5"/4cm border around the edge.
    • Top with the cooked mushrooms and then carefully fold up the pastry so to it slightly covering the edge of the filling.
    • Crimp any extra bits together.
    • Add the crumbled feta an the remaining thyme leaves.
    • Brush the pastry with milk (or egg wash) and bake for 15-20 minutes or until the pastry has puffed up and is golden brown.

    Nutrition

    Calories: 363kcal | Carbohydrates: 22g | Protein: 11g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 430mg | Potassium: 274mg | Fiber: 1g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 1.6mg | Calcium: 147mg | Iron: 1.6mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    close up showing the golden puffed pastry of this mushroom tart.

    Rustic Mushroom Tart with Feta and Thyme Anecdote
    (aka my recipe ramble for those who love the waffle)

    My love of rustic, or free-form tarts as they were called when I was working in the kitchens, started way back somewhere in the late 1990's (EEEK!!! I am old!)

    The hotel used to have a free-form crab and wild celery tart on the lunch menu. It was, well word can't describe it!!! It was just sublime.

    The filling was so perfect, but the beauty of the tart was the rustic looking case. So puffy and delicious, but so simple to make!!!

    Plus it makes it so much easier!! One less thing to wash-up (always important) and no chance of the tart sticking to the base.


    If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Rustic Mushroom Tart with Feta and Thyme.

    It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!
    Subscribe today 🙂

    book_ad

    RECIPE NEWSLETTER

    Signup and get my FREE soup cookbook.

    By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.

    Also find me on:
    Facebook | Instagram | Twitter.
    Let's share the food love and make the world a tastier place 🙂

    « Thai Beef Skewers with Hot & Sour Dressing
    Thousand Island Shrimp Cocktail Pastry Cups »

    Reader Interactions

    Comments

    1. Wilhelmina Wessel says

      July 25, 2018 at 11:15 am

      5 stars
      This gorgeous tart looks so flavorful!

      Reply
      • Claire McEwen says

        July 27, 2018 at 12:18 pm

        Thank you 😀

        Reply
    2. Jenni says

      July 25, 2018 at 9:58 am

      5 stars
      Oooooh, now we are talking! I would love to come over for a girls day with this on the menu! My husband hates mushrooms so I would definitely need others to help me eat ita ll!

      Reply
      • Claire McEwen says

        July 27, 2018 at 12:16 pm

        We would have the best girls lunch.....although I think it would run into dinner and cocktails 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • Easy Homemade Brown Gravy (no drippings)
    • Creamy Tomato Chicken and Chorizo Pasta
    • Homemade Peshwari Naan
    • Easy Garlic Bacon Pasta
    • Homemade Peri Peri Seasoning
    • Slow Roasted Greek Lemon Potatoes

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2022 · Cravings Pro Theme on Genesis Framework · WordPress · Log in