Creating the perfect Mushroom Puff Pastry Tarts combines flaky pastry with rich, umami-filled toppings. Imagine biting into a golden crust that perfectly encases sautéed mushrooms, fragrant herbs, and creamy gorgonzola. It’s a flavor explosion that makes your taste buds dance! These Mushroom Puff Pastry Tarts are not only easy to whip up but can transform any gathering into a delightful feast. Whether you’re hosting a dinner party or enjoying a cozy movie night with friends, these tarts will serve as both eye-catching and delicious finger food.
What’s great about this recipe is its versatility—you can easily customize it to suit your preferences and dietary needs. Plus, making these tarts can be a fun activity to do with family or friends. So, grab your apron, gather your ingredients, and let’s dive into the delicious world of Mushroom Puff Pastry Tarts. You won’t be disappointed!
Why This Recipe Works
Creating the perfect Mushroom Puff Pastry Tarts combines flaky pastry with rich, umami-filled toppings. The combination of sautéed mushrooms and aromatic herbs melds beautifully with the creamy gorgonzola, ensuring every bite is both savory and satisfying. What’s more, the lightness of puff pastry perfectly balances the earthy flavors. It’s simply a match made in culinary heaven!
Why You’ll Love This Mushroom Puff Pastry Tarts
These Mushroom Puff Pastry Tarts are not only easy to prepare but also versatile, making them a delightful addition to any gathering. Whether for a dinner party or a cozy night in, these tarts will impress with their beautiful presentation and delectable flavors. The best part? They’re a fantastic make-ahead option, so you can spend more time enjoying the company and less time stressing in the kitchen.
Ingredients
Dough
- 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- 1 egg, beaten with 1 Tablespoon water or milk (for egg wash)
Topping
- 3 Tablespoons unsalted butter
- 3/4 cup sliced shallots (about 2–3 shallots)
- 1 lb. sliced mushrooms (approximately 16 ounces)
- 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 crumbled gorgonzola cheese
- Optional for garnish: flaky sea salt, pepper, additional cheese, fresh herbs, balsamic glaze
Preparing the Dough
Prepare the Dough
For those using homemade rough puff pastry, prepare it through the second refrigeration stage. If using store-bought, ensure the puff pastry is completely thawed. Keep the prepared dough in the refrigerator until you begin assembling the tarts. This step is crucial because it helps achieve the flaky layers we all love.
Cooking the Topping
Sauté the Vegetables
In a large skillet over medium heat, melt the butter and add the sliced shallots. Stir often until they begin to soften, about 3 minutes. Add the mushrooms, minced garlic, salt, pepper, thyme, and rosemary. Cook for an additional 5–6 minutes until the mushrooms are well cooked and flavorful. The aroma will be irresistible! Remove from heat and stir in the balsamic vinegar. Set the mixture aside to cool slightly, as this will help prevent a soggy tart.
Assembling the Tarts
Preheat the Oven
Before you start assembling your tarts, set your oven to preheat at 400°F (204°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats. This prep will ensure that your tarts come out perfectly golden without sticking.
Roll and Cut the Dough
On a lightly floured work surface, roll out the pastry dough into a rectangle measuring about 10×17 inches. The dough should be approximately 1/8-inch thick. If using store-bought, overlap the edges of the sheets and roll them together to create the rectangle. Cut the dough into two 5×17-inch rectangles, then slice across to create 10 smaller rectangles (about 3.5×5 inches each).
Egg Wash and Assemble
Brush the entire surface of each pastry rectangle with the egg wash. This step gives the tarts a beautiful golden color when baked. Use a fork to crimp the edges together, forming a nice seal. Now, transfer the rectangles onto lined baking sheets, arranging 5 tarts per sheet. Sprinkle approximately 1.5 Tablespoons of gorgonzola cheese on each tart, then spoon about a scant 1/4 cup of the mushroom topping over the cheese. Gently press the topping down to secure it, ensuring each bite is packed with flavor.
Baking the Tarts
Bake in the Oven
Bake the tarts for 20–22 minutes or until they are golden brown and flaky. Keep an eye on them, as every oven behaves differently. The delightful scents wafting from your oven will be a good sign that they’re almost done!
Finishing Touches
Garnish and Serve
Once out of the oven, it’s time for the fun part: garnishing! If desired, sprinkle the tarts with flaky sea salt, fresh herbs, more gorgonzola, or a drizzle of balsamic glaze. Serve the tarts warm or at room temperature for the best taste. They’ll look beautiful on your table, and your guests will be excited to dig in.
Serving Suggestions
Pair your Mushroom Puff Pastry Tarts with a fresh salad or soup for a balanced meal. They also make an excellent appetizer for entertaining guests, making them a great choice for cocktail parties or holiday gatherings. Everyone loves a good finger food!
Tips for Success
- Keep the dough and filling chilled until you’re ready to assemble to maintain flakiness.
- Don’t overload the tarts with filling to prevent sogginess in the pastry. A little goes a long way!
Variations
- Swap gorgonzola for goat cheese or feta for a different flavor profile. This simple change can create a whole new experience!
- Add spinach or roasted red peppers for additional color and nutrition. Feel free to get creative!
Storage Tips
Leftover tarts can be covered and stored in the refrigerator for up to 5 days. If you happen to have some left (which is unlikely!), reheat them in the microwave or bake at 300°F (149°C) for 8–10 minutes to restore crispness.
FAQs
1. Can I use different mushrooms?
Yes, you can experiment with varied types like cremini, shiitake, or portobello. Each will bring its own unique flavor to the dish!
2. Is there a gluten-free version of this recipe?
Absolutely! You can use gluten-free puff pastry if necessary.
3. Can the tarts be made ahead of time?
Definitely! Prepare them and keep them covered in the fridge before baking. Just pop them in the oven when ready to serve.
4. What can I use instead of gorgonzola?
Sour cream, cream cheese, or any similar cheese with a creamy texture will work well.
5. How do I keep the pastry from getting soggy?
Make sure to allow the mushroom mixture to cool before spooning it onto the pastry, and avoid overfilling. This will keep your tarts as flaky as they should be!
Creating Mushroom Puff Pastry Tarts is a delightful way to enjoy savory flavors and flaky textures. These tarts are perfect for any occasion—from quiet dinners to festive gatherings—and are sure to be a crowd-pleaser. The combination of mushrooms, enriching cheese, and fresh herbs results in a dish that’s both comforting and elegant. Enjoy making and sharing this culinary delight!
Print
Mushroom Puff Pastry Tarts
These Mushroom Puff Pastry Tarts are a delightful blend of flaky pastry and rich flavors, making them an ideal addition to any gathering or cozy night in.
- Total Time: 52 minutes
- Yield: 10 tarts 1x
Ingredients
- 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- 1 egg, beaten with 1 Tablespoon water or milk (for egg wash)
- 3 Tablespoons unsalted butter
- 3/4 cup sliced shallots (about 2–3 shallots)
- 1 lb. sliced mushrooms (approximately 16 ounces)
- 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 crumbled gorgonzola cheese
- Optional for garnish: flaky sea salt, pepper, additional cheese, fresh herbs, balsamic glaze
Instructions
- Prepare the dough by refrigerating it until assembly.
- Sauté shallots in melted butter until soft, then add mushrooms, garlic, salt, pepper, thyme, rosemary, and cook until fragrant.
- Cool the mushroom mixture slightly after adding balsamic vinegar.
- Preheat oven to 400°F (204°C) and prepare baking sheets.
- Roll out the dough and cut into rectangles, then apply egg wash.
- Assemble tarts by layering gorgonzola and mushroom topping.
- Bake for 20–22 minutes until golden brown.
- Garnish before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Keep the dough and filling chilled to maintain flakiness.
Do not overload with filling to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 210
- Sugar: 1
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 1
- Protein: 5
- Cholesterol: 35
