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 (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