Mushroom Tartlets are a versatile and flavorful appetizer that’s both satisfying and simple to prepare. The combination of tender mushrooms, aromatic herbs, and creamy cheese baked in a golden pastry creates a delightful contrast in texture and taste. These tartlets are vegetarian-friendly, customizable, and can be served warm or at room temperature, making them perfect for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Puff pastry sheets (thawed if frozen)
Mushrooms (cremini, button, or a mix, finely chopped)
Onion or shallot (finely diced)
Garlic (minced)
Olive oil or butter
Fresh thyme or rosemary (chopped)
Salt and pepper (to taste)
Cream cheese, goat cheese, or grated Gruyère (optional for added creaminess)
Egg wash (1 egg beaten with 1 tbsp water, for brushing pastry)
Fresh parsley or chives (for garnish, optional)
Directions
Preheat your oven to 375°F (190°C).
Heat oil or butter in a skillet over medium heat. Add the onions or shallots and cook until soft.
Add the garlic and chopped mushrooms. Sauté until the mushrooms release their moisture and become golden brown, about 8–10 minutes.
Stir in herbs, salt, and pepper. Remove from heat and let the mixture cool slightly.
Roll out the puff pastry and cut into small rounds or squares, depending on your preference.
Place each piece into a mini muffin tin or on a parchment-lined baking sheet.
Spoon a small amount of the mushroom mixture into each pastry shell.
Add a bit of cheese on top if desired.
Brush the pastry edges with egg wash for a golden finish.
Bake for 15–18 minutes or until the pastry is puffed and golden brown.
Cool slightly before serving. Garnish with fresh herbs if desired.
Servings and timing
This recipe yields about 24 tartlets. Total time is approximately 35 minutes, including 15 minutes for prep and 20 minutes for baking. Serves 8–10 people as an appetizer.
Variations
Add Cheese: Stir goat cheese, cream cheese, or grated Gruyère into the mushroom mix for added richness.
Make It Vegan: Use vegan butter and puff pastry, and skip the cheese or use a dairy-free alternative.
Use Different Herbs: Swap thyme for sage or tarragon for a new flavor profile.
Include Spinach: Add chopped spinach to the filling for extra greens and nutrition.
Try Phyllo Dough: For a lighter, crispier shell, use phyllo instead of puff pastry.
Storage/Reheating
Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated 350°F (175°C) oven for 5–7 minutes until warmed through and crisp. Avoid microwaving as it can make the pastry soggy. These tartlets also freeze well—freeze on a tray, then store in a container and reheat directly from frozen at 375°F for 10–12 minutes.
FAQs
Can I make Mushroom Tartlets ahead of time?
Yes, you can make the filling and assemble the tartlets in advance. Store them in the fridge and bake just before serving.
What kind of mushrooms work best?
Cremini, button, shiitake, or a mix of wild mushrooms all work well and provide depth of flavor.
Can I freeze Mushroom Tartlets?
Yes, both baked and unbaked tartlets can be frozen. Reheat from frozen for a quick appetizer.
Should I cook the mushrooms before filling the tartlets?
Yes, cooking the mushrooms helps remove moisture and concentrate their flavor.
How do I keep the pastry from getting soggy?
Make sure the mushroom mixture is well-cooked and slightly cooled before assembling the tartlets.
Can I make these gluten-free?
Yes, just use a gluten-free puff pastry or tart shell alternative.
Can I serve them cold?
They’re best warm, but they can be served at room temperature for events or buffets.
What’s the best cheese to pair with mushrooms?
Goat cheese, Gruyère, or cream cheese pair beautifully with the earthy flavor of mushrooms.
Do I need to use a mini muffin tin?
No, you can also make them freeform on a baking sheet or use tartlet pans.
Conclusion
Mushroom Tartlets are a simple yet sophisticated appetizer perfect for any gathering. Their savory flavor, creamy filling, and flaky crust make them a memorable bite-sized treat. Whether you’re hosting a dinner party, holiday celebration, or need a crowd-pleasing dish, these tartlets offer elegance and ease in every bite.
Mushroom Tartlets are savory, bite-sized appetizers filled with sautéed mushrooms, aromatic herbs, and optional cheese, all baked in flaky puff pastry. They’re elegant, easy to prepare, and perfect for parties or gatherings.
Ingredients
1 package puff pastry sheets, thawed
2 cups mushrooms (cremini, button, or mixed), finely chopped
1 small onion or shallot, finely diced
2 cloves garlic, minced
1 tbsp olive oil or butter
1 tsp fresh thyme or rosemary, chopped
Salt and pepper, to taste
1/2 cup cream cheese, goat cheese, or grated Gruyère (optional)
1 egg, beaten with 1 tbsp water (for egg wash)
Fresh parsley or chives, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
In a skillet over medium heat, heat olive oil or butter. Add diced onions or shallots and cook until softened.
Add garlic and chopped mushrooms. Sauté for 8–10 minutes until mushrooms release moisture and become golden brown.
Stir in chopped herbs, salt, and pepper. Remove from heat and let cool slightly.
Roll out puff pastry and cut into small rounds or squares.
Place pastry pieces into a mini muffin tin or on a parchment-lined baking sheet.
Spoon mushroom mixture into each pastry shell.
Top with cheese, if using.
Brush pastry edges with egg wash for a golden finish.
Bake for 15–18 minutes, or until pastry is puffed and golden brown.
Cool slightly before serving. Garnish with fresh herbs if desired.
Notes
Make it vegan by using plant-based butter, puff pastry, and dairy-free cheese.Try adding chopped spinach to the filling for extra greens.Use phyllo dough instead of puff pastry for a lighter option.Ensure the filling is cool and not too moist to prevent soggy pastry.Tartlets can be made ahead and frozen for convenience.
