Savory Mushroom Tart

Brooke from Cheeky Kitchen shares a mushroom meal makeover that puts a spin on “fast food” with her savory mushroom tart. 

 Savory Mushroom Tart by Cheeky Kitchen

I find the beginning and the end of most days to be about the same. I’m tired. The kids are tired. I’m hungry. The kids are hungry. And the last thing I want to do is fire up the stove and start preparing a three-course meal that will satiate our growling bellies.  So, instead (far too many times) I get lazy. Toss the people in the car and grab something quick.

When I conjured this idea for a Savory Mushroom Tart, I wondered if I could actually get away with it. This is one lazy recipe. Just chop up mushrooms, toss in a teaspoon of ready-chopped garlic (I used the pre-chopped stuff that you can keep in the fridge), a smidgen of cheese, and bake it all between a pillows of ready-made pie dough. The results? An incredibly delicious meal that is perfect for breakfast or dinner. It’s completely meatless, and popping with so much delicious flavor, even kids will be asking for seconds!

Looking for a way to feed your family right—even on those nights when you don’t feel like cooking? Pull together these fun and yummy Savory Mushroom Tarts and see just how easy it easy to make real fast food!

Savory Mushroom Tart

This recipe required no precooking of the mushrooms! Just chop, stir, and bake. Try serving these savory tarts alongside eggs for breakfast or brunch, or make them for dinner and serve them with a big, green salad. Delicious!


  • 1 ¼ cup finely chopped baby portabella mushrooms
  • 1 teaspoon garlic, finely chopped
  • 1 cup gouda, parmesan, or swiss cheese, grated
  • ½ teaspoon fresh or dried thyme
  • 1/4 teaspoon salt
  • ½ teaspoon pepper
  • 1 box refrigerated pie crust dough
  • 1 egg, beaten


  1. Preheat oven to 400 degrees. In a small bowl, stir together mushrooms, garlic, gouda, thyme, salt, and pepper. Set aside.
  2. Unroll pie crusts, cut off the outer edges of each round to create a large square. Cut the square in half, and then slice each half into two rectangles, where one rectangle is slightly smaller than the other. Place the smaller rectangles on a parchment-lined baking sheet.
  3. Spoon the mushroom mixture in a mound on top of each of the smaller rectangles of dough. Place the larger rectangles over the mushroom mixture, and use a fork to press the edges of the top and the bottom pie dough pieces together. If desired, use a knife to cut teardrop “leaves” out of the extra pie dough pieces. Brush the top of each mushroom tart with a bit of beaten egg, press leaves on top of each tart (if desired), brush again with beaten egg and bake in oven for 15-18 minutes, or just until the tarts are golden brown. Serve immediately and enjoy.

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