Mushroom, Zucchini, Gruyere Tartlet Recipe

Name: Mushroom, Zucchini, Gruyere Tartlet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Filling; 500 g cremini mushrooms, sliced; 1 tablespoon butter; 1 big onion; 1 tablespoon rosemary; 1 tablespoon dry white wine; 1 teaspoon salt; 1 teaspoon pepper; 1 small zucchini, sliced; 150 -250 g gruyere cheese, thinly sliced; For the dough; 1 sheet puff pastry, thawed; 1 egg, beaten

Servings: persons

For the Filling
500 g cremini mushrooms, sliced
1 tablespoon butter
1 big onion
1 tablespoon rosemary
1 tablespoon dry white wine
1 teaspoon salt
1 teaspoon pepper
1 small zucchini, sliced
150 -250 g gruyere cheese, thinly sliced
For the dough
1 sheet puff pastry, thawed
1 egg, beaten

1
Heat up the oven to 200u00b0C.
2
Saute onion in in 3/4 of the butter until soft and slightly translucent in a big saucepan.
3
Add mushrooms, rosemary and salt to taste and cook over high heat for 5 minutes, then add the wine and cook for another 5 minutes or so until liquid is absorbed. (If necessary drain the remaining liquid into the sink).
4
Rinse the saucepan wall and use the remaining butter to saute the zucchini slices over high heat for 1-2 minutes on each side.
5
When the oven has warmed up to the desired temperature, put the puff pastry on a baking sheet and brush a 1 cm edge with beaten egg.
6
Bake blind for 5-8 minutes or until the edges have started to puff up slightly.
7
Take out of the oven, let cool for a bit and line with alternative slices of gruyere cheese (like a pedestrian crossing pattern).
8
Spoon the mushrooms on top evenly. Add the zucchini slices on top.
9
Bake in the preheated oven for 15-20 more minutes until edges are puffed up and golden.
10
Right before taking out of the oven sprinkle a little bit of parmesan or leftover gruyere on top. (optional).
11
Enjoy warm with a side of fresh salad.

15181

kcal

Calories

1243

Fat

Carbs

945

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Filling, 500 g cremini mushrooms, sliced, 1 tablespoon butter, 1 big onion, and more.

Yes, Mushroom, Zucchini, Gruyere Tartlet falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mushroom, Zucchini, Gruyere Tartlet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions