Description
Savory Mushroom and Cheese Puff Pastry Tarts bursting with earthy mushrooms and gooey cheese. Quick, easy, and crowd-pleasing appetizer!
Ingredients
Scale
- 1 package (17.3 oz/490g) frozen puff pastry, thawed
- 1 lb (450g) mixed mushrooms (cremini, shiitake, portobello), sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 medium shallot, finely diced (about ¼ cup)
- ¼ cup (60ml) dry white wine or vegetable broth
- 8 oz (225g) Gruyère cheese, shredded (substitute with Swiss or fontina if needed)
- 4 oz (115g) goat cheese, crumbled
- Salt and freshly ground black pepper to taste
- 1 egg, beaten (for egg wash)
- Fresh thyme sprigs for garnish
Instructions
- Step 1: Prepare the Mushroom Filling Heat olive oil in a large skillet over medium-high heat. Add shallots and cook for 1-2 minutes until softened but not browned. Add minced garlic and cook for another 30 seconds until fragrant. Increase heat to high and add mushrooms, stirring to coat in oil. Allow mushrooms to cook undisturbed for 2-3 minutes to develop color, then stir and continue cooking until they release their moisture, about 5 minutes. Season with salt, pepper, thyme, and rosemary.
- Step 2: Deglaze and Reduce Pour in white wine or broth, scraping up any browned bits from the bottom of the pan. Cook until liquid is almost completely evaporated and mushrooms are caramelized, about 3-4 minutes more. Remove from heat and let cool completely. This mixture can be made up to 24 hours ahead and refrigerated in an airtight container.
- Step 3: Prepare the Pastry Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unfold the thawed puff pastry sheets on a lightly floured surface and cut each sheet into 4 equal squares. Transfer the squares to prepared baking sheets, spacing them at least 1 inch apart.
- Step 4: Score and Prepare the Pastry With a sharp knife, score a ½-inch border around each pastry square without cutting all the way through. Prick the inner rectangle several times with a fork. Brush the borders with beaten egg for a golden shine.
- Step 5: Assemble and Bake Sprinkle half the Gruyère cheese evenly over the inner rectangles. Divide the cooled mushroom mixture among the tarts, keeping within the borders. Top with remaining Gruyère and crumbled goat cheese. Bake for 18-22 minutes, rotating the baking sheets halfway through, until the pastry is puffed and golden brown and the cheese is melted and bubbly.
- Step 6: Finish and Serve Let your Savory Mushroom and Cheese Puff Pastry Tarts cool for 5 minutes before serving to allow the filling to set slightly. Garnish with fresh thyme sprigs and a light sprinkle of freshly ground black pepper. Serve warm for the most delightful experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 tart
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 50mg