Wild Mushroom Tart

Last year when we were in Rosemary Beach, I experienced a little piece of Heaven at Onano Neighborhood Cafe that came in the form of the most delectable mushroom tart.  Those of you who know me know that I tend to be prone to a little food guilt when it comes to eating something that is most likely loaded down with butter and fattening cheeses especially when I have to get in a bathing suit on vacation, but in the case of this palette-pleasing pastry there was no guilt; only a born obsession to recreate it at home so that I could have it again and again and again and again.  Since then I have made several runs at it and they all came up a close third or fourth, but last night I finally got the close second.  Luckily for me we had a house full of people and it was eaten up immediately, so I knew I had achieved success, but not before I got my own little piece of bliss!!

Wild Mushroom Tart


  • Frozen Puff Pastry Sheet
  • 2 tbsp Butter (Can use a butter substitute such as Smart Balance Light)
  • 1 lb Fresh Mixed Wild Mushrooms (i.e. shitake, baby bella, button, oyster, crimini)
  • 2 tsp Soy Sauce (Can use Low Sodium)
  • 1/4 cup Sour Cream
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 tbsp chopped fresh thyme
  • 1 tbsp Butter, Melted
  • 2 ounces German Butterkase Cheese, sliced (This is a buttery German-style cheese I found at Publix.)
  • 2 ounces Gruyere Cheese, sliced


  1. Thaw pastry sheet according to directions.  In this case it was thawed at room temperature for approximately 40 minutes.
  2. Heat 2 tbsp butter over medium heat in a saute pan.  Add mushrooms and saute until tender for approximately 6-7 minutes.  While sauteeing, add soy sauce to mushrooms.
  3. Lay pastry flat on a greased cookie sheet.  Slightly fold in edges to form a border.  Brush with olive oil.
  4. Spread sour cream over the center of the tart and season with salt & black pepper.
  5. Spread mushroom mixture over sour cream.
  6. Place cheese slices evenly over mixture.
  7. Pour melted butter evenly over mixture.
  8. Sprinkle thyme leaves evely over mixture.
  9. Bake until tart crust is golden and cheese is melted for approximately 25 minutes.
  10. Slice into squares and serve.

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  1. Thank you for stopping by 30AEATS Facebook today. Your mushroom tart looks delicious! I too enjoy Onano, any variety of mushroom, and look forward to giving your recipe a try! We survived Issac on 30-A, so hope to see you back soon! Susan

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