Name: Cheesy Green Bean & Mushroom Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: French-inspired
Ingredients: 1 pie crust or sheet of puff pastry (store-bought or homemade); 1 cup green beans (trimmed and blanched); 1 1/2 cups mushrooms (sliced, such as cremini or button); 2 garlic cloves (minced); 1 small onion or shallot (finely chopped); 1 tablespoon olive oil or butter; 3 large eggs; 1/2 cup milk or half-and-half; 1 cup shredded cheese (cheddar, Gruyère, mozzarella, or a mix); Salt and black pepper, to taste; Optional: fresh thyme or parsley for garnish

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Cheesy Green Bean & Mushroom Tart is a savory, golden-baked dish that turns humble vegetables into something elegant and satisfying. With a flaky crust, creamy cheese filling, sautéed mushrooms, and tender green beans, this tart makes a perfect centerpiece for brunch, lunch, or a light dinner. It’s hearty without being heavy and delivers comfort and flavor in every slice.

Why You’ll Love This Recipe

I love how this tart transforms everyday ingredients into a dish that looks and tastes impressive. The mix of melted cheese and earthy mushrooms brings a richness that balances beautifully with the crisp-tender green beans. The flaky crust gives it structure and texture, while the filling stays soft and savory. It’s great for entertaining, but also simple enough to make on a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pie crust or puff pastry (store-bought or homemade)
Green beans (trimmed and blanched)
Mushrooms (sliced, any variety like cremini or button)
Garlic (minced)
Onion or shallot (finely chopped)
Olive oil or butter
Eggs
Milk or half-and-half
Shredded cheese (cheddar, Gruyère, mozzarella, or a mix)
Salt
Black pepper
Fresh thyme or parsley (optional for garnish)

Directions

I preheat the oven to 375°F and roll out the pie crust into a tart pan or shallow pie dish. I prick the bottom with a fork and pre-bake it for 8–10 minutes.
While the crust bakes, I heat oil or butter in a skillet and sauté the onions until soft. I add garlic and sliced mushrooms, cooking until browned and the moisture is mostly gone.
I blanch the green beans in boiling water for 2–3 minutes, then rinse under cold water to keep their color.
In a bowl, I whisk together the eggs, milk, salt, pepper, and half of the shredded cheese.
I spread the mushroom mixture into the pre-baked crust, then add the green beans. I pour the egg mixture over the top and sprinkle with the remaining cheese.
I bake the tart for 30–35 minutes, or until the center is set and the top is golden.
I let it cool slightly, then slice and garnish with fresh herbs if I’m using them.

Servings and timing

This recipe serves 6–8 slices. It takes about 20 minutes to prep and 35 minutes to bake, so I usually have it ready in just under an hour.

Variations

I’ve swapped the green beans for asparagus or zucchini when they’re in season. For a more custardy texture, I increase the milk slightly. I’ve also made it with a gluten-free crust or even pressed cooked hash browns into the pan as a crust for a brunch version.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm slices in a 350°F oven for 10–15 minutes or in the microwave for a quicker option. The crust stays flakier when reheated in the oven or air fryer.

FAQs

Can I use frozen green beans?

Yes, I thaw them and pat them dry before adding them to the tart. They don’t have quite the same snap as fresh ones, but they still taste great.

What cheese works best in this tart?

I like using sharp cheddar or Gruyère for strong flavor, but mozzarella, Swiss, or even goat cheese work well too. I often use a mix for the best texture and taste.

Do I have to pre-bake the crust?

Yes, I always blind bake the crust for a few minutes so it doesn’t get soggy once I add the filling. It helps keep the bottom crisp and golden.

Can I make this tart ahead of time?

Absolutely. I bake it fully, let it cool, and refrigerate. When I’m ready to serve, I reheat it in the oven so the crust stays flaky and the filling warms through.

Is this tart freezer-friendly?

Yes, I freeze it after baking. I wrap it tightly, freeze for up to 2 months, and reheat in a 350°F oven until warmed through.

Conclusion

Cheesy Green Bean & Mushroom Tart is one of those recipes that feels a little fancy but is surprisingly easy to make. With a flaky crust, creamy filling, and flavorful veggies, it’s a dish I turn to when I want something comforting yet refined. Whether I serve it at brunch, bring it to a potluck, or enjoy it for dinner with a salad, it never disappoints.