Description
Mushroom Puff Pastry Tarts are a delicious and savory combination of buttery, flaky puff pastry and a rich mushroom filling. Perfect as appetizers or side dishes.
Ingredients
Scale
- 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- 1 egg beaten with 1 tablespoon water or milk (egg wash)
- 3 Tablespoons (43g) unsalted butter
- 3/4 cup (about 90g) sliced shallots (about 2–3 shallots)
- 1 lb. (16 ounces/454g) sliced mushrooms
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- 1 Tablespoon balsamic vinegar
- 1 cup (120g) crumbled gorgonzola cheese
- Optional for garnish: flaky sea salt, pepper, more cheese, more fresh herbs, balsamic glaze
Instructions
- Prepare homemade rough puff pastry dough or thaw store-bought frozen puff pastry. Keep it chilled until ready to assemble.
- In a large skillet, cook butter and sliced shallots until softened. Add mushrooms, garlic, salt, pepper, thyme, and rosemary. Cook until mushrooms are soft, then remove from heat and stir in balsamic vinegar. Set aside to cool.
- Preheat the oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll out the dough on a lightly floured surface to about 10×17 inches. Cut the dough into 10 rectangles (approximately 3.5×5 inches).
- Brush egg wash on each rectangle of puff pastry. Crimp the edges with a fork. Transfer the dough to the prepared baking sheets.
- Sprinkle about 1.5 tablespoons of gorgonzola cheese on each rectangle, then spoon the mushroom mixture on top. Press lightly to ensure the filling sticks to the cheese.
- Bake for 20-22 minutes or until the pastry is golden brown and crispy.
- Remove from the oven and garnish with flaky sea salt, extra herbs, cheese, or a drizzle of balsamic glaze if desired. Serve warm or at room temperature.
Notes
- For a vegan version, substitute gorgonzola with a plant-based cheese or nutritional yeast.
- Store leftovers in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months.
- If using store-bought puff pastry, ensure it is fully thawed before use to avoid cracking.
- To make ahead, you can prepare the mushroom filling and dough up to 1 day in advance.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
Keywords: Mushroom Puff Pastry Tarts, savory tarts, puff pastry, vegetarian appetizers, mushroom tarts, homemade puff pastry, gorgonzola cheese