Mushroom Puff Pastry Tarts
These mushroom puff pastry tarts are filled with juicy sautéed mushrooms, fragrant herbs, and creamy gorgonzola, all wrapped in golden puff pastry for a decadent, handheld bite of comfort.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound homemade rough puff pastry or frozen & thawed sheets
- 1 egg beaten with about 1 tablespoon water or milk
- 3 tablespoons unsalted butter
- ¾ cup sliced shallots about 2–3 shallots
- 1 pound sliced mushrooms any type
- 4 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 2 teaspoons chopped fresh rosemary or dried
- 1 tablespoon balsamic vinegar
- 1 cup crumbled gorgonzola cheese
- optional garnishes flaky sea salt, fresh herbs, or balsamic glaze
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Melt butter in a skillet over medium heat. Add shallots and cook for 3–4 minutes until softened.
- Add mushrooms and cook 8–10 minutes until browned and moisture is released.
- Stir in garlic, salt, pepper, thyme, and rosemary. Cook an additional 1–2 minutes.
- Remove from heat and let mushroom filling cool slightly.
- Roll out puff pastry and cut into rectangles or squares.
- Place filling on half the pastry pieces, leaving a border. Top with matching pieces and seal edges.
- Crimp edges with a fork. Brush tops with egg wash and make slits on top to release steam.
- Bake for 20–25 minutes until pastry is golden and puffed.
- Let cool a few minutes before serving.
Notes
Let pastries cool slightly before serving for best texture. Freeze extras for a quick savory snack later!