Wild Mushroom Tart with Truffle Oil

This Wild Mushroom Tart with Truffle Oil is the perfect dish for a special occasion. It is packed full of flavour, and the truffle oil really takes it to the next level. This dish can be made ahead of time, and reheated when needed. It can also be frozen, and reheated from frozen.


  • 1 puff pastry sheet
  • 1 egg, beaten
  • 1/4 cup (60 ml) truffle oil
  • 1/2 cup (120 ml) heavy cream
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 pound (225 g) mixed mushrooms, such as oyster, shiitake, and cremini, finely chopped
  • 1/4 cup (60 ml) dry white wine
  • 1 teaspoon chopped fresh thyme
  • Salt and freshly ground black pepper


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. On a lightly floured surface, roll the pastry sheet into a 12-inch (30 cm) square. Trim the edges to make an even square. Place the pastry on a baking sheet.
  3. Brush the pastry with the beaten egg. Using a fork, prick the pastry all over. Bake for 10 minutes. Remove from the oven, and let cool.
  4. In a small bowl, whisk together the truffle oil, cream, shallot, garlic, mushrooms, wine, thyme, salt, and pepper. Spread the mixture over the cooled pastry.
  5. Bake for 20 minutes, or until the pastry is golden brown and the filling is bubbling.

Potential changes & improvements

You could add some grated Parmesan cheese to the tart before baking.

What other food it works well with

This tart goes well with a green salad and a glass of white wine.

Common Mistakes

Be sure to pre-cook the pastry before adding the filling, otherwise the filling will make the pastry soggy.

Nutritional Information

This recipe is high in fat and calories.


This recipe contains nuts, gluten, and dairy.

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