Mushroom Tart

This is a delightful and super-easy mushroom tart. Enjoy as a light main meal with veggies or a salad or serve slices as a snack or starter (you can make smaller tarts if you wish). Our Wild Mushroom Cup Soup really kicks up the mushroom flavour and makes a tasty sauce for the base. Creamy mushrooms on a puff pastry – what’s not to love?


Heat a large frying pan to a medium high heat. Add the oil and butter and once the butter has melted add the mushrooms. Without stirring allow the mushrooms to turn golden brown  and then move around the pan and cook until golden brown all over. Add the cup soup sachet and stir to coat the mushrooms. Pour in the milk and stir until a sauce is formed. Add the grated cheese and stir until melted. Season with salt and pepper. Remove from the heat and set aside.

Heat the oven to 200c/180Cfan/ Gas6 and line a baking tray with parchment.

Unroll the sheet of puff pastry on a lightly floured work surface. Score a border 2cm from the edge. Using a fork prick the centre of the pastry inside the scored border. Spread the mushroom mix over the pastry keeping inside the border.

Brush the edges of the pastry with beaten egg and bake for 25 minutes until the pastry is crisp and golden and the filling is bubbling. Scatter with rocket just before serving.



  • 1 tbsp olive oil
  • 25g butter
  • 300g mushrooms, thickly sliced
  • 1 sachet Ainsley Wild Mushroom Cup Soup
  • 125ml milk
  • 50g Gruyère cheese, grated
  • pinch salt and black pepper
  • 1 egg, beaten, to glaze
  • handful of rocket or watercress, to serve