Name: Cheesy Green Bean & Mushroom Tart
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 1 sheet puff pastry, thawed; 8 oz green beans, trimmed; 8 oz mixed mushrooms (cremini, shiitake, or button), sliced; 1 tbsp butter; 2 cloves garlic, minced; 1 tsp fresh thyme leaves; 1/2 cup ricotta cheese; 1/4 cup herbed goat cheese; 1 egg, beaten (for wash, optional); 1/2 cup shredded mild white cheddar; 2 shallots, thinly sliced; 1/4 cup oil (for frying shallots); Salt and pepper, to taste

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Why You’ll Love This Recipe

It brings together fresh vegetables and rich cheese in a single elegant tart.
The puff pastry crust adds flakiness and visual appeal with minimal fuss.
It’s versatile — can be served warm or at room temperature.
Great for gatherings, brunches, or a lovely vegetarian entrée.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheet
Green beans (trimmed)
Mixed mushrooms (e.g. cremini, shiitake, button)
Butter
Garlic
Fresh thyme leaves
Ricotta cheese
Herbed goat cheese
Egg (for binding or wash)
Mild white cheddar (shredded)
Shallots (for crispy topping)
Oil (for frying shallots)
Salt & pepper

Directions

Preheat the oven (to about 425 °F / 220 °C).
Blanch the green beans in salted boiling water for ~2 minutes until bright and slightly tender. Transfer to an ice bath to stop cooking, then drain and pat dry.
In a skillet over medium-high heat, melt butter. Add the mushrooms and sauté until they begin to brown (~5 minutes). Add garlic and thyme, cook another minute, then season with salt. Transfer the mixture off heat.
In a bowl, mix ricotta, herbed goat cheese, and a pinch of salt, until smooth.
Roll (or unfold) the puff pastry into a rectangle. Brush the edges with beaten egg (optional).
Spread the cheese mixture over the pastry, leaving a border. Layer the green beans, then spoon the mushroom mixture over them. Top with shredded cheddar.
Bake until the pastry edges are golden and the cheese is bubbling (about 25 minutes).
Meanwhile, in a small saucepan, fry the thinly sliced shallots in oil until crisp, then drain on paper towels and season with salt.
Once tart is done, sprinkle the crispy shallots over the top. Slice and serve.

Servings and timing

Servings: about 4
Prep time: 25 minutes
Bake time: ~25 minutes
Total time: ~1 hour 25 minutes (including blanching, cooking, assembly) (Delish)

Variations

Use a different cheese blend (e.g. Gruyère, fontina, or Swiss) instead of (or in addition to) cheddar.
Substitute cream cheese or mascarpone for part of the ricotta.
Add caramelized onions under the mushrooms for sweetness.
Use a savory pie crust instead of puff pastry.
Incorporate other vegetables (e.g. asparagus, roasted peppers) alongside or instead of green beans.
Use mixed wild mushrooms for deeper flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at ~350 °F (175 °C) until warmed through and the pastry crisped again. Avoid microwaving, as it may sog the crust.

FAQs

What type of mushrooms work best?

A mix of cremini, shiitake, or button mushrooms brings depth. Use whatever you have on hand or like.

Do I have to blanch the green beans?

Yes — blanching helps preserve color, partially cooks them, and prevents undercooked texture in the finished tart.

Can I use a different crust?

Yes — a savory shortcrust pastry or even a store-bought pie crust can replace the puff pastry. Adjust baking times accordingly.

Is this tart vegetarian?

Yes — it contains no meat, so it fits into a vegetarian diet (assuming cheese is acceptable).

Can I omit the crispy shallot topping?

Yes — it’s optional, though it adds a nice crunch and flavor contrast.

Can I make this ahead?

You can prep the vegetables and cheese mixture ahead, then assemble and bake just before serving.

How do I get a crisp bottom crust?

Bake on a preheated baking sheet or preheat the baking stone. Avoid soggy spreads underneath; ensure excess moisture is drained.

Can I freeze it?

You can freeze the unbaked assembled tart, wrapped well, for a short period (1 month or so). Thaw in the fridge before baking. The baked tart may lose crispness when thawed.

Can I serve it cold?

Yes — it tastes good warm or at room temperature, making it suitable for buffets or brunch spreads.

Conclusion

This Cheesy Green Bean & Mushroom Tart is a beautiful and satisfying way to showcase vegetables with the richness of creamy cheeses and a flaky crust. Whether for a fancy brunch or an elegant vegetarian entrée, it combines texture, flavor, and visual appeal. Give it a try — it’s sure to become a favorite.