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Mushroom & cheese tarts


  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut the pastry sheets in half crossways and place 2 pieces alongside each other in 2 large baking trays (sprayed with oil if needed), leaving space in between.
  • Combine both cheeses with 2 eggs and set aside. In another bowl, beat the remaining egg with the milk.
  • Then spread the cheese mixture down the middle of the pastry pieces, leaving an edge all round. Brush the edges with the egg wash and cook in the oven until the pastry is lightly coloured.
  • At the same time, heat a little oil and the butter in a heavy-bottomed pan and gently sauté the onion and mushrooms with seasonings until tender, stirring now and again. Then add the thyme and garlic, and briefly cook.
  • When ready, neatly spread the sautéed mushrooms on top of the cheese down the centre and cook in the oven for another 5 mins or so until the pastry is golden brown.
  • Serve with a simple green salad on the side.


  • 2 shortcrust pastry sheets
  • cooking oil spray (optional)
  • 100 gm gruyere cheese, grated
  • 100 gm extra tasty cheese, grated
  • 3 large eggs
  • ¼-½ cup milk
  • olive oil
  • a good knob of butter
  • ½ onion, finely sliced
  • 250 gm large button mushrooms, sliced
  • sea salt & freshly ground pepper
  • 1 tbsp chopped fresh thyme leaves
  • 1 small garlic clove, crushed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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