Golden Mushroom Tartlets
Flaky puff pastry tartlets filled with a rich, savory mushroom and herb cream mixture, baked until golden and irresistible.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Hand mixer or stand mixer
Ingredients
Pastry & Filling
- 2 sheets puff pastry thawed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz mushrooms finely chopped
- 1 shallot minced
- 2 cloves garlic minced
- 1 tsp fresh thyme or 1/2 tsp dried
- 0.25 cup heavy cream
- 0.5 cup Gruyere or Parmesan cheese grated
- 1 egg beaten for wash
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out puff pastry and cut into 3x3-inch squares. Lightly score a border on each square.
- Heat olive oil and butter in a skillet. Add mushrooms and cook until golden and moisture evaporates.
- Stir in shallot, garlic, thyme, salt, and pepper. Cook until fragrant.
- Add cream and simmer until slightly thickened. Remove from heat and stir in cheese.
- Spoon filling into pastry centers. Brush edges with egg wash.
- Bake for 15–18 minutes until puffed and golden.
- Garnish with herbs and serve warm.
Notes
Use mixed mushrooms for deeper flavor. Tartlets can be assembled ahead and baked just before serving.