Green Bean and Mushroom Puff Pastry Tart

Cheesy Green Bean & Mushroom Tart

Four individual puff pastry tarts have raised, flaky edges and a thin ricotta layer beneath long green beans, browned mushrooms, and crumbled blue cheese. Blanching and drying the beans keeps them firm without adding water to the pastry; cooking the mushrooms until their liquid evaporates helps the centers bake through. Keep the toppings shallow so the borders have room to puff.

Prep: 25 minutes | Cook: 25 minutes | Total: 50 minutes | Serves: 4

Ingredients

• 1 sheet frozen puff pastry, about 10 ounces (285g), thawed but still cold
• 8 ounces fresh green beans (225g), trimmed
• 8 ounces cremini or button mushrooms (225g), sliced
• 1/3 cup whole-milk ricotta (80g)
• 2 ounces crumbled blue cheese (55g)
• 1 tablespoon olive oil
• 1 small shallot (25g), finely chopped
• 1 garlic clove, minced
• 1 teaspoon fresh thyme leaves
• 1 large egg, beaten
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon black pepper

Optional garnish: 2 tablespoons crispy shallots or 1 tablespoon chopped fresh parsley.

How to Make Green Bean and Mushroom Tarts

1. Prepare the pastry: Preheat the oven fully to 425°F (220°C) with a rack in the center. Line a rimmed baking sheet with parchment. Cut the cold pastry into four square or rectangular portions and space them apart on the sheet. Score a border about 1/2 inch from each edge without cutting through the pastry, then lightly prick the centers with a fork. Refrigerate the sheet while preparing the vegetables.
2. Blanch the beans: Bring a medium saucepan of salted water to a boil. Add the beans and cook for about 3 minutes, until crisp-tender; they will cook further in the oven. Cool promptly in cold water, drain, and pat thoroughly dry. Leave them whole or cut them just enough to fit the pastry.
3. Brown the mushrooms: Heat the olive oil in a wide skillet over medium-high heat. Add the mushrooms and shallot, spreading them out as much as possible. Cook for 8–10 minutes, stirring occasionally, until the released liquid has evaporated and the mushroom edges are browned. Reduce the heat to medium, stir in the garlic, thyme, salt, and pepper, and cook for the final minute. Remove from the heat.
4. Assemble the tarts: Spread a thin layer of ricotta inside each scored border. Arrange the beans visibly over the ricotta, add the mushrooms in an even layer, and scatter the blue cheese on top. Keep the borders clear and brush them lightly with beaten egg.
5. Bake: Bake uncovered for about 18–23 minutes, checking at 18 minutes. The borders should be puffed and deeply golden, the undersides browned rather than pale, and the cheese softened and lightly browned in places. Rotate the sheet once if the oven browns unevenly.
6. Rest and serve: Let the tarts rest on the baking sheet for about 5 minutes. Add crispy shallots or parsley, if using, just before serving.

How to Keep the Pastry Crisp

The two biggest sources of moisture are the beans and mushrooms. Pat the cooled beans until no water is visible, and leave the mushrooms in the skillet until their liquid has cooked away. If the skillet is crowded, browning may take longer. A thin ricotta layer and toppings kept inside the scored borders help the pastry rise instead of being weighed down.

How to Tell When the Tarts Are Done

Use the bake time as a guide rather than stopping at a fixed minute. Puff pastry thickness and topping moisture can change how quickly the tarts brown. Lift an edge carefully to check the underside: it should be browned, not pale or damp, even if the cheese on top has already softened.

Cheese and Vegetable Variations

For a milder tart, replace the blue cheese with mild goat cheese or fontina; the flavor and blue-flecked appearance will change. Asparagus can replace the green beans if cooked until crisp-tender and dried well—adjust its blanching time to its thickness. Mixed mushrooms also work; use about the same total amount and cook off their moisture before assembly.

Serving the Tarts

Serve warm or at room temperature as an appetizer, light lunch, or side with a simple salad or soup. For a casual lunch spread, pair a tart with lemon basil Parmesan pasta salad.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) until the pastry is crisp and the cheese is warmed through, though the pastry may not regain all its freshly baked crispness. For the best texture, assemble the tarts shortly before baking; a reliable advance-assembly time has not been established.

Nutrition

Approximate nutrition per serving, based on 1 tart (1/4 of the recipe): 565 calories, 15g protein, 38g fat, and 40g carbohydrates. Approximate values per 100g of baked tart: 275 calories, 7g protein, 19g fat, and 20g carbohydrates. Values vary with pastry and cheese brands, the amount of egg wash used, and moisture lost during baking.