Mini Mushroom Puff Pastry Tarts
These easy mini mushrooms puff pastry tarts filled with buttery mushrooms, Parmesan cheese, and fresh rosemary make a great appetizer for any occasion!
I love when fancy and elevated meets super easy, it’s gotta be one of the best results in the kitchen! And these mushroom tarts are exactly that. They’re delicious and special, with a rich savory mushroom filling and flaky puffy crust. But they’re also super easy to make with store-bought puff pastry.
“Dress up” these mushroom puff pastry tarts with a pretty platter and some garnishes for a holiday party, or serve them straight from the oven as-is for a casual game day.
Why you’ll love these mushroom tarts
- All you need is 7 easy ingredients and a muffin pan.
- They’re ready in under an hour.
- You can prep them ahead of time, and they’re freezer-friendly too.
- They’re naturally elegant, but perfect for any kind of occasion.
Ingredients you’ll need
Find the full recipe below! But here’s an overview of what you’ll need to gather:
- Frozen puff pastry: Store-bought is great, but homemade puff pastry is even better!
- Cremini or baby bella mushrooms: Button mushrooms are okay too.
- Shallot
- Parmesan cheese: Other cheeses you can try are gruyere, feta or fontina.
- Fresh rosemary: Thyme is also a great option.
- Butter
- Salt and pepper
- Egg
baking tip:What is the best store-bought puff pastry?
There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm. DuFour is made with all-butter and has slightly better flavor and texture, but it’s found most often in specialty food stores like Whole Foods and Trader Joe’s. Pepperidge Farm is widely available at most grocery stores, but it’s made with shortening and doesn’t have quite the same flavor.
DuFour is recommended by most chefs, but honestly I’ve had delicious results with Pepperidge Farm puff pastry too.
How to make these mushroom puff pastry tarts
- Cook mushrooms. Sauté in a skillet with butter, shallots and salt and pepper. (You want to cook off as much liquid from the mushrooms as possible so the tarts aren’t soggy!)
- Line muffin pan with puff pastry. Roll out the thawed puff pastry and cut into 3 or 4-inch rounds (12 total), then press into a greased muffin pan.
- Mix mushroom filling. Toss mushroom mixture with parmesan cheese, rosemary, egg and salt and pepper.
- Spoon into crusts. You should have enough to fill all 12 cups.
- Bake. Bake in a 400°F oven until puffed and golden brown, about 15 minutes.
- Enjoy warm or at room temperature. Serve how you like!
Storage & reheating tips
- How to prep ahead of time: You can make the mushroom filling ahead of time and keep in an airtight container in the fridge for several days. You can also assemble the tarts and refrigerate them for up to 24 hours before baking.
- Can you freeze these tarts? Freeze baked tarts on a tray, then transfer to a freezer bag. Reheat in a 350°F oven for 10-12 minutes until warmed through and crispy.
- How to reheat: These mushroom puff pastry tarts will lose their crispiness as they cool. Reheat in a 350°F oven for 10-12 minutes until warmed through and crispy.
Mini Mushroom Puff Pastry Tarts
These easy puff pastry tarts filled with mushrooms, Parmesan cheese, and fresh rosemary make a great appetizer for any occasion!
Ingredients
- 2 tablespoons (28 grams) butter
- 1Â shallot , thinly sliced
- 1 lb (455 grams) mushrooms , thinly sliced
- Salt and pepper to taste
- 1 tablespoon fresh rosemary (about 2 sprigs), chopped
- ½ cup (30 grams) Parmesan cheese , grated
- 1 large egg , lightly beaten
- 1 sheet frozen puff pastry , thawed but still cold
Instructions
- Preheat oven to 400°F. Lightly grease a regular sized muffin pan.
- In a large saute pan, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the mushrooms and salt and pepper and saute until mushrooms are soft, about 5 minutes, stirring frequently. Set the mixture aside to cool slightly.
- On a lightly floured surfaced, roll out the puff pastry till it is about doubled in size. Cut into rounds to fit inside the muffin pan (I used a 3-inch round cutter). Press the rounds into the pan.
- In a medium bowl combine the rosemary, egg, parmesan cheese, and mushroom mixture. Spoon into the prepared mini tart shells. Bake until golden and bubbly, about 15-17 minutes. Let cool for a few minutes in the pan, then serve immediately.
- While best served immediately, store mini tarts in an airtight container in the fridge. Reheat in a 350°F oven for 5-7 minutes.
Calories: 161kcal, Carbohydrates: 11g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 125mg, Potassium: 149mg, Fiber: 1g, Sugar: 1g, Vitamin A: 116IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.
This recipe was first published January 2012.
I made this recipe in a torte pan instead of muffin tin or small tartlets. It was perfect and delicious. It took a little longer, and I covered it with aluminum foil the first half of the bake, so it didn’t burn the filo,. It was absolutely delicious. I also added smoked Gouda cheese to it, and it sent this recipe into mushroom bliss.Â
Thanks so much for sharing these changes, Richard! I love the idea of making a larger mushroom tart. And I’m so happy it worked out! 🙂
Hi, can I make these in advance without cooking and cook them right before serving? Or is it better to cook fully right away and then reheat later?
Hi Jenny! I would bake them as soon as they’re assembled and then reheat later, or enjoy them at room temperature. They’ll also freeze well if you want to make them farther in advance.
These are just delicious. They will be a regular when we entertain