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Savory Mushroom Puff Pastry Tarts

Golden, flaky puff pastry squares topped with a creamy cheese base, deeply caramelized mushrooms, and fresh herbs. The perfect elegant appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 tarts
Course: Appetizer, Snack
Cuisine: American, French
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Tart Base & Toppings
  • 1 sheet puff pastry thawed
  • 1 lb mixed mushrooms sliced (cremini, shiitake)
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 small shallot chopped
  • 4 oz cream cheese or goat cheese, softened
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp fresh thyme
  • 2 tbsp fresh parsley chopped, for garnish
  • 1 large egg beaten with 1 tbsp water (egg wash)

Equipment

  • Baking sheet
  • Parchment paper
  • Large Skillet
  • Pastry brush

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a skillet, heat olive oil and butter. Sauté shallots for 2 minutes, then add garlic for 30 seconds.
  3. Add sliced mushrooms to the skillet. Cook until moisture evaporates and mushrooms are caramelized (8-10 mins). Stir in thyme, salt, and pepper.
  4. In a small bowl, mix softened cream cheese and Parmesan until smooth.
  5. Unroll puff pastry and cut into 6 equal squares. Place on the baking sheet.
  6. Score a 1/2-inch border around each pastry square with a knife. Prick the center with a fork.
  7. Spread a dollop of the cheese mixture inside the border of each square. Top generously with the cooked mushrooms.
  8. Brush the pastry borders with the egg wash.
  9. Bake for 18-22 minutes until the pastry is golden brown and puffed. Garnish with fresh parsley before serving.

Notes

Keep the puff pastry cold until right before baking for the best flaky layers. You can assemble these ahead of time and freeze them, baking straight from frozen by adding 5 extra minutes to the cook time.