Mushroom Tartlets
User Reviews
0.0
0 reviews
Unrated
Mushroom Tartlets
Report
These mushroom tartlets are the ultimate easy-yet-fancy appetizer. Flaky puff pastry, creamy cheese, and savory mushrooms— ready in just 35 minutes!
Share:
Ingredients
- 1 sheet puff pastry store-bought
- 4 cups mushrooms finely chopped
- 1 tablespoon olive oil
- 1 small onion finely chopped
- ¼ teaspoon salt adjust to taste
- ⅛ teaspoon black pepper adjust to taste
- ¼ cup cream cheese softened
- ¼ cup Parmesan Cheese grated
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes.
- Add mushrooms and cook, stirring occasionally, until tender and any released liquid has evaporated, about 5 minutes.
- Season with salt and pepper. Remove from heat and let cool slightly.
- Preheat the oven to 375°F (190°C).
- On a lightly floured surface, roll out puff pastry to smooth any creases. Cut into small squares or circles and transfer to a parchment-lined baking sheet.
- Spread a thin layer of cream cheese onto each pastry piece. Spoon mushroom mixture evenly over the top.
- Before baking, lightly press the edges of the puff pastry with a fork. This helps them crisp up and hold their shape.
- If you have time, pop the assembled tartlets in the fridge for 10 minutes before baking. Cold pastry = flakier results.
- Bake until the pastry is golden brown and crisp, 15-20 minutes. Check after the 15 minute mark and then increase in 1 minute increments. Let cool for a few minutes.
- Sprinkle with Parmesan before serving.
Notes
- A mix of cremini, shiitake, and button mushrooms adds depth of flavor, but any variety works. Avoid washing mushrooms under water—wipe them clean with a damp paper towel to prevent excess moisture.
- Swap Parmesan for Gruyère or aged cheddar for a slightly different flavor profile.
- The mushroom filling can be prepared up to a day in advance and stored in the refrigerator. Assemble just before baking for the crispiest results.
- Add a dollop of sour cream on top before serving for extra richness.
- Keep the pastry cold for best results. If it becomes too soft, chill it in the refrigerator for 10 minutes before cutting. Work quickly to maintain its structure.
- Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.
- To freeze, place baked tartlets on a baking sheet and freeze for 1-2 hours before transferring to an airtight freezer-safe container. Store for up to 1 month.
- Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore the crispness of the puff pastry.
- A mix of cremini, shiitake, and button mushrooms adds depth of flavor, but any variety works. Avoid washing mushrooms under water—wipe them clean with a damp paper towel to prevent excess moisture.
- Swap Parmesan for Gruyère or aged cheddar for a slightly different flavor profile.
- The mushroom filling can be prepared up to a day in advance and stored in the refrigerator. Assemble just before baking for the crispiest results.
- Add a dollop of sour cream on top before serving for extra richness.
- Keep the pastry cold for best results. If it becomes too soft, chill it in the refrigerator for 10 minutes before cutting. Work quickly to maintain its structure.
- Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.
- To freeze, place baked tartlets on a baking sheet and freeze for 1-2 hours before transferring to an airtight freezer-safe container. Store for up to 1 month.
- Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore the crispness of the puff pastry.
Nutrition Information
Show Details
Calories
317kcal
(16%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Cholesterol
12mg
(4%)
Sodium
299mg
(12%)
Potassium
272mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
161IU
(3%)
Vitamin C
3mg
(3%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 12mg | 4% |
| Sodium | 299mg | 12% |
| Potassium | 272mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 161IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Potato and Bacon Scotch Eggs (Breakfast Scotch Eggs)
European, North American, British, Mixed
5.0
(30 reviews)
Easy, 3 ingredient Savory Palmiers (with Berry and Cheese)
European, North American, American
5.0
(12 reviews)
