Go Back

Creamy Mushroom and Thyme Tart

Course Appetizer
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Author Molly (Spices in My DNA)


  • 24 ounces cremini mushrooms, diced
  • 1/2 of a medium yellow onion chopped
  • 3 cloves garlic minced
  • 4 ounces mascarpone cheese
  • 4 tablespoons grated parmesan cheese, divided, plus extra for serving
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh thyme, plus extra for serving
  • 1 sheet puff pastry, thawed
  • salt and pepper


  1. Preheat oven to 375℉. Line a baking sheet with parchment paper.
  2. Heat a skillet over medium/high heat. Add olive oil, onion, and garlic. Sauté for 5 minutes or until softened.
  3. Add mushrooms and sauté for an additional 10 minutes, until all liquid has been evaporated and mushrooms start getting golden around the edges.
  4. Stir in the marscapone cheese and two tablespoons of the parmesan until melted and creamy. Stir in the thyme and season with salt and pepper.
  5. Place thawed pastry dough on the parchment lined baking sheet and crimp the edges, folding them in slightly to create a small "crust".
  6. Evenly top with the mushroom mixture, and sprinkle with the remaining two tablespoons of parmesan.
  7. Bake for 30-35 minutes, or until the pastry is golden and puffy.
  8. Let cool for a few minutes before slicing.
  9. Sprinkle with extra parm and thyme and serve!