Description
Delicious and savory Mushroom Puff Pastry Tarts featuring flaky puff pastry topped with a flavorful mixture of sautéed mushrooms, shallots, fresh herbs, and creamy gorgonzola cheese. Perfect as an appetizer, snack, or light meal, these tarts are easy to prepare using either homemade or store-bought puff pastry and bake to golden perfection.
Ingredients
Scale
Puff Pastry
- 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- Egg wash: 1 egg beaten with 1 Tablespoon water or milk
Mushroom Topping
- 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 Garnishes
- Flaky sea salt
- Fresh herbs
- Additional gorgonzola cheese
- Balsamic glaze
Instructions
- Prepare Pastry: Prepare homemade rough puff pastry dough through the second refrigeration step, or thaw store-bought frozen puff pastry sheets. Keep dough refrigerated until ready to roll out in step 4.
- Sauté Shallots and Mushrooms: Over medium heat in a large skillet, melt butter and cook sliced shallots, stirring often, until they begin to soften, about 3 minutes. Add mushrooms, minced garlic, salt, pepper, thyme, and rosemary. Stir and cook until mushrooms are soft and their moisture has evaporated, about 5 to 6 minutes. Remove from heat and stir in balsamic vinegar. Set aside to cool slightly while rolling out the dough.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll and Cut Puff Pastry: On a lightly floured surface, roll pastry dough into a 10×17 inch rectangle about 1/8-inch thick. If using store-bought sheets, layer one sheet over the other and gently roll to adhere, then roll to the desired size. Cut the dough down the middle lengthwise into two 5×17 inch rectangles, then cut crosswise into 10 rectangles approximately 3.5×5 inches each.
- Assemble Tarts: Brush each pastry rectangle with the egg wash and crimp edges using a fork. Place the rectangles on the prepared baking sheets, five per sheet. Sprinkle about 1.5 Tablespoons of crumbled gorgonzola cheese on each tart. Spoon about a scant 1/4 cup of the mushroom mixture on top of the cheese, lightly pressing the topping with the back of a spoon so it adheres.
- Bake: Bake the tarts in the preheated oven for 20 to 22 minutes or until the puff pastry is puffed and golden brown all over.
- Garnish and Serve: Remove from the oven and optionally garnish with flaky sea salt, more fresh herbs, extra cheese, and/or a drizzle of balsamic glaze. These tarts are best served warm or at room temperature.
- Store and Reheat: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or covered with foil in a 300°F (149°C) oven for 8 to 10 minutes.
Notes
- These savory mushroom tarts make a perfect appetizer, snack, or light meal.
- You can use either homemade rough puff pastry or store-bought puff pastry sheets.
- Fresh herbs like thyme and rosemary add a fragrant depth of flavor.
- Gorgonzola cheese adds creamy tanginess balancing the earthiness of mushrooms.
- Optional garnishes like flaky sea salt and balsamic glaze elevate the presentation and flavor profile.
- Make sure to sauté mushrooms thoroughly to avoid excess moisture that can make the pastry soggy.
Nutrition
- Serving Size: 1 tart
- Calories: 290 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
