Creamy mushroom and thyme tart

Creamy thyme and mushroom tart on How are your holidays going? Are you tired of cooking yet? Are you tired of eating leftovers? Looking for an easy dish that works for a casual lunch or dinner or even as a party hors d’oeuvre? I’ve just the thing for you today!

Earlier this year I shared a recipe over on Mushrooms Canada for a simple tart inspired by last summer’s  travels to France. Travelling around the wine-growing regions surrounding Bordeaux, we stopped in a small town in search of lunch. The only thing that seemed to be open was a “Maison du Vin” which had a tiny restaurant with just a handful of tables attached to it. The menu looked promising with everything “fait maison” (made in-house) and some regional specialties on offer. We were travelling with a vegetarian friend so were excited to see an actual vegetarian offering on the menu – a “Croustillant de Champignons à la Crème de Thym” which we figured was some sort of pastry filled with mushrooms and cream. What could possibly be bad about that, right? When it came out, it was a little fancier – a kind of deconstructed tartlet which was absolutely scrumptious. I made a note to try to recreate this at home and it’s one of the first dishes I set to making once I was back in my kitchen!

I successfully re-created the flavours of this dish at home and have since made this a few times over, including in one of my adult cooking classes where everyone was blown away by how a few simple ingredients produced such a fancy looking and tasting dish.

Slice of Creamy thyme and mushroom tart on eatlivetravelwrite.comI went the traditional tart route with this recipe (as opposed to the deconstructed version) as it makes it very do-able even for a weeknight. It comes together in no time and makes a lovely light dinner paired with a green salad or you could cut it into smaller pieces and serve as an hors d’oeuvre at a party. Either way, it’s so very good!

Yield: 2 - 4

Creamy mushroom and thyme tart

Creamy mushroom and thyme tart

Easy enough for a weeknight dinner but fancy enough for a cocktail hors d'oeuvre!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 1 roll puff pastry (mine was 25cm x 25cm), thawed but still cool
  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • approx. 1 teaspoon fresh thyme leaves plus more for garnish
  • 100g white button mushrooms, thinly sliced
  • 100g cream cheese, softened
  • 1 egg, lightly beaten


  1. Pre-heat the oven to 400˚F.
  2. Heat the oil in a heavy skillet over medium-high heat.
  3. Add the shallots and garlic and cook over medium heat until fragrant and translucent (you don’t want them to colour at all), approximately 5 minutes.
  4. Add the thyme and mushrooms and cook down until the mushrooms have released most of their liquid.
  5. Turn the heat down to low and add the cream cheese. Use a wooden spoon to stir until it’s fully melted and the mixture looks like a creamy sauce. Remove from the heat and set aside.
  6. Roll the puff pastry out and place on a baking tray lined with parchment paper. Fold in the edges of the pastry approximately 3cm and press them down all along the edges with the tines of a fork.
  7. Brush the edges with the egg wash them pile the mushroom mixture on top of the pastry, making sure to keep inside the borders.
  8. Bake at 400˚F for 30-35 minutes until the edges are golden brown and the mixture has puffed up in the middle.
  9. Remove from the oven and allow to cool slightly before slicing and serving.

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

One slice of Creamy thyme and mushroom tart on eatlivetravelwrite.comLooks a bit better than those leftovers, doesn’t it? 😉






15 thoughts on “Creamy mushroom and thyme tart”

  1. Hello Mardi Michels,
    I am going to receive a basket of mushroom from a local farm later today. I know my mushrooms will not keep in the fridge long enough to make it fresh in three weeks. Therefore, I was wondering, can I make the “filling” now and freeze it to serve it later (with Easter dinner on April 4th)?
    Any advice or ideas is very welcome!
    p.s. – I LOVE YOUR WEBSITE!!!!!


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