Mushroom Puff Pastry Tartlets

These Mushroom Tartlets combine the buttery flakiness of puff pastry with a savory mushroom filling, enriched by garlic, shallots, and fresh thyme. Topped with Gruyère cheese, they offer a perfect balance of textures and flavors. They’re a little bit earthy, creamy, and crisp all at once.

The awesome part about these tartlets is how easy they are to make. You can make the mushroom mixture in advance, if you want. Then watch them bake up into these fluffy amazing appetizers that will blow away your guests.

Helpful Tips

• Use a Variety of Mushrooms for Depth of Flavor – Combining different types of mushrooms, such as cremini, shiitake, and button, adds complexity and enhances the earthy taste of the filling.
• Don’t Skip the Wine Reduction – Cooking the mushrooms with sherry or white wine and allowing it to reduce intensifies the flavor and adds a subtle acidity that balances the richness of the cheese and butter.
• Keep Puff Pastry Cold Until Use – Puff pastry is sensitive to heat. Keep it chilled until you’re ready to cut and fill to ensure it puffs up nicely and results in a flaky texture.

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Mushroom Tartlets

Their elegant appearance and rich flavors make them a standout at any party or gathering.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 24 tartlets

Calories 138 kcal

Ingredients

  

1x2x3x

• 2 tablespoons butter
• 8 oz mushrooms roughly chopped
• 1 clove garlic crushed
• 1 shallot finely diced
• 4 sprigs thyme picked
• ⅓ cup sherry or white wine
• Salt and pepper for seasoning
• 2 sheets frozen puff pastry thawed
• ½ cup gruyere shredded
• 1 egg + 2 teaspoons water whisked

Instructions

 

• Preheat oven to 425°F. Grease a 24-well mini muffin pan.
• In a large frying pan, over medium-high heat, melt the butter. Add the mushrooms, garlic, shallot and thyme. Cook for 8 minutes.
• Add the wine and cook for another 3 minutes or until the wine is reduced. Season with salt and pepper. Set aside to cool.
• Roll out the puff pastry. Cut each sheet into 12 squares. Fit the pastry squares into the wells of the muffin tin. Evenly divide the mushroom mixture into each. Add cheese to the top of each. Fold the pastry corners over the mushroom mixture. Brush the tops with the egg wash.
• Bake for 20 minutes or until golden brown. Cool slightly on a wire rack and serve warm.

Nutrition

Calories: 138kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 6mgSodium: 79mgPotassium: 52mgFiber: 0.5gSugar: 0.5gVitamin A: 63IUVitamin C: 1mgCalcium: 32mgIron: 1mg

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