Savory Mushroom Gruyère Puff Pastry Recipe – Gourmet Appetizer Idea
Flaky puff pastry meets earthy mushrooms and creamy Gruyère cheese in this savory recipe. Perfect as an elegant appetizer for parties, holidays, or cozy dinners, these pastries deliver rich flavor and a touch of gourmet flair.
Equipment
- Skillet (for sautéing mushrooms)
- Rolling pin (optional)
- Baking sheet
- Parchment paper
- Knife + cutting board
- Pastry brush (for egg wash)
Ingredients
- 1 sheet puff pastry (store-bought or homemade)
- 2 cups mushrooms, sliced (cremini, button, or mixed)
- 1 small onion or 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- 1 tsp fresh thyme (or rosemary)
- 1 cup Gruyère cheese, shredded
- 1 egg, beaten (for egg wash)
- Salt & pepper to taste
- Optional garnish: fresh parsley or chives
Instructions
- Sauté Mushrooms: Heat olive oil in skillet. Add mushrooms, onion, garlic, and thyme. Cook until mushrooms release moisture and turn golden. Season with salt and pepper.
- Prepare Puff Pastry: Roll out pastry slightly on floured surface. Place on parchment-lined baking sheet. Score edges lightly to create a border.
- Layer Filling: Sprinkle Gruyère cheese evenly over pastry base. Top with mushroom mixture.
- Bake: Brush edges with egg wash. Bake at 400°F (200°C) for 20–25 minutes until pastry is golden and cheese is bubbling.
- Serve: Garnish with fresh herbs. Slice into squares or rectangles and serve warm.
Notes
- Wipe mushrooms clean instead of washing to avoid excess moisture.
- Chill puff pastry before baking for maximum rise.
- Don’t overload with filling—keep layers balanced for crisp pastry.
- Always bake on parchment for easy cleanup.
- Works beautifully as mini bite-sized tarts for parties.