Mushroom tartlets transform simple ingredients into a sophisticated appetizer that’s both comforting and elegant. With tender mushrooms sautéed in butter and wine, nestled inside flaky puff pastry and topped with melted Gruyère, these bite-sized treats deliver layers of savory flavor and satisfying texture.
Easy to prepare yet impressive to serve, mushroom tartlets are perfect for entertaining or elevating any meal with a touch of gourmet flair.
Helpful Tips
- Don’t Skip the Wine Reduction – Cooking the mushrooms with sherry or white wine and allowing it to reduce intensifies the flavor and adds a subtle acidity that balances the richness of the cheese and butter.
- Keep Puff Pastry Cold Until Use – Puff pastry is sensitive to heat. Keep it chilled until you’re ready to cut and fill to ensure it puffs up nicely and results in a flaky texture.
- Avoid Overfilling the Tartlets – Filling the pastry cups just enough to hold the mushroom mixture and cheese prevents overflow during baking and keeps the tartlets neat and easy to handle.
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Puff Pastry Mushroom Tartlets
Ingredients
- 2 tablespoons butter
- 8 oz mushrooms roughly chopped
- 1 clove garlic crushed
- 1 shallot finely diced
- 4 sprigs thyme picked
- ⅓ cup sherry or white wine
- Salt and pepper for seasoning
- 2 sheets frozen puff pastry thawed
- ½ cup gruyere shredded
- 1 egg + 2 teaspoons water whisked
Instructions
- Preheat oven to 425°F. Grease a 24-well mini muffin pan.
- In a large frying pan, over medium-high heat, melt the butter. Add the mushrooms, garlic, shallot and thyme. Cook for 8 minutes.
- Add the wine and cook for another 3 minutes or until the wine is reduced. Season with salt and pepper. Set aside to cool.
- Roll out the puff pastry. Cut each sheet into 12 squares. Fit the pastry squares into the wells of the muffin tin. Evenly divide the mushroom mixture into each. Add cheese to the top of each. Fold the pastry corners over the mushroom mixture. Brush the tops with the egg wash.
- Bake for 20 minutes or until golden brown. Cool slightly on a wire rack and serve warm.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.