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    Home » Recipes » Appetizers, Small Bites & Snacks

    Savory Chicken Mushroom Tart

    Published: Mar 1, 2022 · Modified: Oct 19, 2023 · by Renée B. · This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Two images of tart overlayed with text reading Chicken Mushroom Tart, Easy Appetizer or Light Meal

    This savory Chicken Mushroom Tart is easy to make and bakes up beautifully. Serve it as a hearty appetizer or light meal.

    Overhead shot of chicken tart. Two colorful potholders.
    Jump to:
    • Why You Will Love this Recipe
    • Chicken Mushroom Tart Ingredients
    • How to Make this Mushroom Tart Recipe
    • Variations
    • Equipment
    • Storage
    • Tips & Tricks
    • More Savory Mushroom Recipes
    • What to Serve with Mushroom Tart
    • Savory Chicken & Mushroom Tart

    Why You Will Love this Recipe

    This savory chicken & mushroom tart is delicious, easy to make, and very versatile. Serve it as a savory appetizer; or pair it with a salad and you've got a satisfying lunch, brunch, or dinner.

    Made with common, fresh ingredients and frozen puff pastry, this easy mushroom tart recipe is simple to put together. If you're planning to serve it for a party or brunch, the three components - shell, filling, and topping - can all be made in advance, and then assembled in just few minutes when you want to bake it.

    If you want to spice things up, try leaving out the rosemary and making it with leftover barbecued chicken, hot chicken, or Buffalo chicken. Once you learn the basic tart recipe technique, you will find yourself coming up with all sorts of new combinations!

    Chicken Mushroom Tart Ingredients

    Chicken mushroom tart ingredients.
    • Chicken: Seasoned rotisserie chicken, home-roasted chicken or, the equivalent in leftover chicken.
    • Mushrooms: Use fresh, firm, high-quality mushrooms. We recommend a combination of crimini and white (button) mushrooms.
    • Puff pastry: Frozen puff pastry is one of the few premade ingredients we regularly purchase and use. It is such a time-saver!
      • You can definitely make this recipe with homemade puff pastry if you want to.
    • Walnuts: If you happen to own an old-fashioned nut chopper, that is the best tool for grinding the nuts to the perfect texture. Blitzing them in the blender also works.
      • Almonds, hazelnut, and pecans also work well in this recipe.
    • Rosemary: Use fresh if you have it. You can substitute ¾ teaspoon dried rosemary for the fresh rosemary.
      • If you change up the chicken (i.e., use something like barbecued chicken or Nashville hot chicken, etc.) consider trading out the rosemary for complementary herbs or spices.
    • Cream cheese: Full-fat or lower-fat Neufchâtel both works equally well int his recipe.
    • Orange Zest: Orange flavor pairs perfectly with fresh rosemary. The zest is optional, but it really brightens the flavor of the tart.

    How to Make this Mushroom Tart Recipe

    Preheat oven to 375°F (190°C).

    Thaw the puff pastry sheet by covering it with plastic wrap and letting it defrost in the refrigerator for about 4 hours, or on the counter for 40 minutes. Once the puff pastry is thawed, it is important to work quickly while it is still cold.

    Line the bottom of a 10-inch tart pan with parchment paper.

    Roll the thawed puff pastry sheet out until it is about 13x13: big enough to fully line the tart pan up and over the sides.

    Lay the rolled out puff pastry dough in the prepared tart pan. (A shallow pie dish works well, too.) Gently press the dough to form it to the rim, and then trim the edges using the edge of a rolling pin rolled across the top.

    Put the prepared shell in the freezer while you prepare the filling. 

    Tart pan lined with puff pastry. Rolling pin to the left draped with trimmed pastry.

    Melt the butter and olive oil in a medium skillet over medium heat.

    Add onions and sauté until they lose their moisture and begin to become translucent; about 5-6 minutes.

    Add sliced mushrooms and continue to cook until they release their juices; about 5-7 minutes.

    You can add a pinch of salt to the mixture to encourage the process.

    Sauteed mushrooms and onions in a skillet with fresh rosemary and garlic.

    When the mushrooms have cooked down some, add the chicken, chopped walnuts, rosemary, and garlic, and cook until any remaining liquid is absorbed.

    Add the wine and deglaze the pan, continuing to cook up til the liquid has once again reduced.

    Season to taste with salt and pepper.

    It is important that the filling be cooled before adding it to the pastry shell.

    To cool the filling faster, line a rimmed baking sheet with parchment paper and spread the filling across it. Pop it in the freezer for 5 minutes and it will be ready to use.

    Skillet with prepared mushroom chicken mixture.

    In a medium bowl, mix cream cheese, eggs, orange zest (optional), salt, and pepper together until smooth.

    Bowl with two mixer beaters. Eggs and cream cheese whipped. Eggshells to the side.

    Remove the tart pastry from freezer and fill the shell with the cooled chicken mushroom mixture.

    The mix should be about level with the top of the tart rim, or just below it.

    Chicken mushroom mixture in a pastry lined tart pan. Cream cheese and egg mixture to the side.

    Using a spatula, "frost" the top of the tart with the cream cheese mixture.

    The cream cheese mixture should be about the consistency of slightly thinned buttercream frosting; it should spread across the top of the chicken mixture, but it shouldn't absorb into the chicken.

    If you'd like, you can decorate the top with sliced mushrooms, rosemary sprigs, puff pastry cut-outs, or whatever strikes your fancy.

    Tart decorated with mushroom slices and rosemary sprigs, read to go in the oven.

    Bake the tart for 30-35 minutes; until the top begins to brown and the egg mixture is firm.

    Remove from oven and cool slightly before cutting.

    Slice of chicken mushroom tart on a white plate.

    Variations

    Vegetarian Mushroom Tart: Despite the "chicken" in the title, you can easily make this recipe vegetarian-friendly. To do so, simply omit the chicken and substitute with one of the following:

    • Double the amount of mushrooms
    • Use 1½ cups of faux chik'n, chopped. (Morning Star Chik'n strips work well in this recipe.)

    Turkey Mushroom Tart: Substitute leftover roast turkey for the chicken.

    Equipment

    This recipe can be made in a 9- or 10-inch tart pan. Tart pans typically have a shallower depth than pie plates, with straight, fluted sides that give your tart an elegant and visually appealing appearance.

    Beyond simple presentation, using a tart pan instead of a pie pan offers some distinct advantages, including a crisper crust and easier cutting and serving.

    Storage

    Store this mushroom tart in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out or absorbing odors from the refrigerator.

    Moisture can affect the crust and make it soggy. To prevent this, place a paper towel between the tart and the storage container to absorb excess moisture.

    Properly store, this chicken mushroom tart can last about 4 days in the refrigerator. We do not recommend freezing this tart.

    Tips & Tricks

    Make It Ahead

    You can make all three components of this chicken mushroom tart up to a day ahead of time, and assemble it all when you are ready to bake it.

    1. Prep the shell and freeze until you are ready to fill it.
    2. Cook the filling and refrigerate it up to 24 hours.
    3. Mix up the topping and refrigerate it up to 12 hours.

    Presentation

    I used rosemary sprigs to decorate this particular tart. After baking, it has that rustic vibe we like: but just FYI, the needles were very dry. If I use rosemary in this way again, I'll dip the rosemary in a little olive oil before I place it on the tart.

    I also took a little knob of butter and ran it lightly over the mushrooms while they were still warm to give them a little more color.

    Angled shot of baked chicken tart.

    More Savory Mushroom Recipes

    • Hungarian Mushroom Soup
      Hungarian Mushroom Soup (Szekelyderzs)
    • Plated Salisbury steak with gravy, plated with a green salad and mashed potatoes.
      Homemade Salisbury Steak
    • Mushroom stroganoff plated on large dinner plate, with salad in background.
      Portobello Mushroom Stroganoff
    • Overhead shot of a plate with two baked eggplant boats, garnished generously with parmesan cheese. arugula and tomato salad to the side.
      Bolognese Stuffed Eggplant Boats

    What to Serve with Mushroom Tart

    This savory mushroom tart makes a crowd-pleasing stand-alone appetizer; or paired with a side or salad, it makes a satisfying lunch, brunch, or dinner. (We even like it as a snack, cold from the fridge!) Some of pairings we especially enjoy include green beans, Brussels sprouts, roasted root vegetables, panzanella salad, mango salad, and all manner of soups.

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    Overhead shot of chicken tart. Two colorful potholders.
    5 from 6 votes

    Savory Chicken & Mushroom Tart

    This savory Chicken Mushroom Tart is easy to make and bakes up beautifully. Serve it as a hearty appetizer or light meal.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Appetizer, Main
    Cuisine: American
    Prep Time:30 minutes minutes
    Cook Time:35 minutes minutes
    Total Time:1 hour hour 5 minutes minutes
    Servings: 16 slices
    Calories: 225kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 10-inch tart pan
    • 1 Rolling Pin
    • 1 Electric Mixer

    Ingredients

    US Customary - Metric
    • 1 sheet sheet puff pastry dough
    Filling
    • 2 tablespoons butter
    • 1 tablespoon light olive oil or canola oil
    • 1 medium onion chopped; about 1½ cups / 8 ounces
    • 8 ounces mushrooms sliced
    • 8 ounces rotisserie chicken meat chopped
    • 2 teaspoons chopped fresh rosemary
    • 1 clove garlic minced
    • ½ cup chopped walnuts
    • ⅓ cup white wine or white grape juice, or water
    • Salt & pepper to taste
    Topping
    • 8 ounces cream cheese
    • 2 large eggs
    • ½ teaspoon fresh orange zest optional
    • ½ teaspoon kosher salt
    • ¼ teaspoon white pepper

    Instructions

    • Preheat oven to 375°F (190°C).
    • Line the bottom of a 10-inch tart pan with parchment paper.
      Roll the puff pastry sheet out until it is about 14x14: big enough to fully line the tart pan up and over the sides.
    • Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
      Put the pastry in the tart pan in the freezer while you prepare the filling.
    • Melt the butter and olive oil in a medium skillet over medium heat.
      Add onions and sauté until they lose their moisture and begin to become translucent; about 5-6 minutes.
    • Add sliced mushrooms and continue to cook until they release their juices; about 5-7 minutes.
      You can add a pinch of salt to the mixture to encourage the process.
    • When the mushrooms have cooked down some, add the chicken, chopped walnuts, rosemary, and garlic, and cook until any remaining liquid is absorbed.
    • Add the wine and deglaze the pan, continuing to cook up til the liquid has once again reduced.
      Season to taste with salt and pepper.
    • It is important that the filling be cooled before adding it to the pastry shell.
      To cool the filling faster, line a rimmed baking sheet with parchment paper and spread the filling across it. Pop it in the freezer for 5 minutes and it will be ready to use.
    • In a medium bowl, mix cream cheese, eggs, orange zest (optional), salt, and pepper together until smooth.
    • Remove the tart pastry from freezer and fill the shell with the cooled chicken mushroom mixture.
      Using a spatula, "frost" the top of the tart with the cream cheese mixture.
    • Bake for 30-35 minutes, until the top begins to brown and the egg mixture is firm.
    • Remove from oven and cool slightly before cutting. Tart can be served warm or cold.

    Notes

    Advanced Prep

    All three tart components can be made up to a day ahead of time.
    1. Prep the shell and freeze until you are ready to fill it.
    2. Cook the filling and refrigerate it up to 24 hours.
    3. Mix up the topping and refrigerate it up to 12 hours.

    Storage

    Store this mushroom tart in an airtight container or wrap it tightly in plastic wrap to prevent it from drying out or absorbing odors from the refrigerator. To prevent a soggy crust, place a paper towel between the tart and the storage container to absorb excess moisture.
    Properly store, this chicken mushroom tart can last about 4 days in the refrigerator. We do not recommend freezing this tart.
     
     

    Nutrition

    Serving: 1slice | Calories: 225kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 188mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. Please check out our disclosure policy for more details. 

    Originally published October 15, 2015

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

    Reader Interactions

    Comments

      5 from 6 votes

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    1. Sara Welch says

      March 28, 2022 at 3:17 pm

      5 stars
      This was such a hearty and delicious tart! Definitely unique and unexpected; my whole family loved it!

      Reply
    2. Sandra says

      March 28, 2022 at 2:54 pm

      5 stars
      This tart baked up beautifully and the chicken mushroom filling was delicious. The instructions were easy to follow.

      Reply
    3. Jess says

      March 28, 2022 at 1:26 pm

      5 stars
      Such a delicious and savory dish!

      Reply
    4. Deepika says

      March 28, 2022 at 12:38 pm

      5 stars
      I love anything mushrooms and this tart is perfect. Saving it for later. Thank you for sharing the recipe.

      Reply
    5. Andrea says

      March 28, 2022 at 11:37 am

      5 stars
      Oh my, this sounds marvelous. Chicken, mushrooms and cream cheese for a topping. My family is going to love this.

      Reply
    6. Louise says

      October 16, 2015 at 5:08 pm

      5 stars
      Looks like you're still delighting us with quick and easy creative dishes, Renée:)

      I'm not back to blogging full time yet but oh my, I sure am missing these tasty meals! Thanks so much for sharing...

      Reply
    7. Geoff says

      October 16, 2015 at 1:42 pm

      It looks like a pizza that's good for me!!! Whaaaa?!?!

      Reply
    8. Kelley says

      October 16, 2015 at 12:35 pm

      Do you have a tart pan that you recommend? I have a pie pan, but I love the fluted edges so much.

      Reply
    9. Marlynn [UrbanBlissLife] says

      October 16, 2015 at 11:31 am

      This looks so tasty, Renee! Looks like a great dish to make for a girls' weekend brunch.

      Reply
    10. Dawne says

      October 16, 2015 at 10:55 am

      love how easy this looks and such a great meat alternative for the fall. thanks for sharing.

      http://www.dawnehanks.com

      Reply

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