Description
These Mushroom Puff Pastry Tarts are savory, flaky appetizers featuring a buttery puff pastry base topped with sautéed mushrooms, shallots, garlic, fresh herbs, and tangy gorgonzola cheese. Perfect for entertaining or a flavorful snack, these tarts combine rich, earthy mushroom flavors with the crispness of golden baked puff pastry.
Ingredients
Dough
- 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
- 1 egg (for egg wash) 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
- Additional ground pepper
- Extra gorgonzola cheese
- More fresh herbs
- Balsamic glaze
Instructions
- Prepare Dough: Make the homemade rough puff pastry dough through the second refrigeration step or thaw store-bought frozen puff pastry thoroughly. Keep the dough chilled in the refrigerator until ready to use in step 4.
- Cook Mushroom Topping: Heat a large skillet over medium heat. Melt the butter and add the sliced shallots, stirring frequently, until they begin to soften, about 3 minutes. Add mushrooms, garlic, salt, pepper, thyme, and rosemary to the skillet. Cook while stirring occasionally until mushrooms are soft and nicely reduced, about 5–6 minutes. Remove from heat and stir in the balsamic vinegar. Set aside to cool slightly while rolling out dough.
- Preheat Oven: Set oven temperature to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats and set aside.
- Roll and Cut Dough: Lightly flour a work surface and rolling pin. Roll the pastry dough into a 10×17-inch rectangle approximately 1/8-inch thick. If using store-bought pastry sheets, overlay one sheet on the other and roll together into the specified size. Using a pizza cutter or sharp knife, cut lengthwise down the middle into two strips measuring 5×17 inches each. Then cut across to make ten rectangles, each about 3.5×5 inches.
- Egg Wash & Assemble: Brush each puff pastry rectangle all over with egg wash. Crimp the edges with a fork to seal. Transfer the rectangles carefully onto the prepared baking sheets (5 tarts per sheet). Reshape if necessary to maintain rectangular shape. Sprinkle about 1.5 tablespoons of crumbled gorgonzola cheese on each tart, then spoon a scant 1/4 cup of the mushroom topping over the cheese. Press toppings slightly with the back of the spoon to help them adhere.
- Bake: Place baking sheets in the preheated oven and bake the tarts for 20–22 minutes, or until the pastry is puffed up and golden brown all over.
- Garnish and Serve: Remove from oven and optionally sprinkle with flaky sea salt, additional fresh herbs, grated cheese, pepper, or a drizzle of balsamic glaze to enhance flavor. Serve warm or at room temperature.
- Store Leftovers: Cover and refrigerate leftovers for up to 5 days. To reheat, microwave briefly or cover with foil and warm in a 300°F (149°C) oven for 8–10 minutes until heated through.
Notes
- Use a mix of mushroom varieties like cremini, button, or shiitake for deeper flavor.
- If you prefer, substitute gorgonzola with blue cheese or goat cheese.
- The puff pastry can be homemade or store-bought; make sure it is well chilled before rolling.
- For a vegetarian version, ensure the butter used is not substituted with animal fats.
- Reheating in the oven helps maintain the crispiness of the tart crust better than microwave.
- Fresh herbs add brightness; dried herbs can be used in half the quantity if fresh are unavailable.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European