Description
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.
Nutrition
- Serving Size: 1 tartlet
- Calories: 85
- Sugar: 1g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
