This delicious mushroom tart is made with puff pastry, sautéed mushrooms and onions, and a flavorful Gruyere cheese. It‘s a great appetizer!

This is the perfect dish for dinner appetizers or brunch time! Flaky puff pastry is topped with mushrooms, herbs, garlic, and onion. It's finished with balsamic and is a fantastic combination of umami, savory flavors that everyone including your vegetarian friends can enjoy!

Mushroom Puff Pastry Pinwheels a delicious protein-packed appetizer you can throw together in minutes! This recipe showcases mushrooms and cheese.

This Mushroom Galette recipe is inspired by an agricultural tour I took with California Grown. It's filled with meaty shiitake mushrooms, sweet shallots, and fresh herbs and topped with a nutty Gruyere cheese. This delicious savory galette is sure to become a dinner-time favorite. Get the recipe at Bakes by Brown Sugar #bakesbybrownsugar #cagrown #galette #mushrooms #dinner #appetizer

This easy Puffed Pastry Mushroom Tart makes the most delicious appetizer, entree, side or light main dish. Super quick and easy to make, this savory puff pastry recipe can also be enjoyed for breakfast and brunch. The vegetarian savory tart with mushroom, goats cheese, shallots, garlic and parsley is the kind of crowd-pleasing party appetizers everyone will loves and want more of! Just as easy to make as a mushroom galette, it's a recipe you need to try asap!

A collection of 40 of my favourite vegetarian mushroom recipes, including casseroles, pastas, stews, and more!

Must Try recipes: mushroom ricotta tart

Enjoy the irresistible allure of savory puff pastry bites adorned with the rich symphony of caramelized onions and earthy mushrooms. Each delicate pastry encapsulates a harmonious ble

e this galette on my husband’s FB Live show The Hunger Trap about 3 years ago. If you love the idea of sautéed mushrooms and onions dancing together in caramelized harmony while wrapped in buttery layered golden brown puff pastry, then you will fall in love with this Mushroom and Onion Galette with shredded gruyere.

For the crust: I highly recommend using a food processor for the crust but if you don't have one, simply use a pastry cutter to break up and combine the cold butter with the flour for the crust. This method will take longer.