Mini Mushroom Tarts
These easy puff pastry tarts filled with mushrooms, Parmesan cheese, and fresh rosemary make a great appetizer for any occasion!
I don’t know about you, but I’m a little cookie-d out right about now. I’ll go back to cookie baking tomorrow, but today I’m all about this savory appetizer.
It’s just frozen puff pastry, 6 other basic ingredients, and a muffin pan. That’s it! Mushroom lovers will go crazy for these mini tarts, and they’re bound to be a hit at your next party or gathering. Dress them up with a pretty platter and some garnishes for your fanciest holiday party, or serve them straight from the oven as-is for game day.
baking tip:Choosing the Right Store-bought Puff Pastry
There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm. DuFour can typically be found in specialty food stores for more than double the cost of Pepperidge Farm. However, DuFour is made with all butter and has slightly better flavor and texture. Pepperidge Farm is made with shortening, but is significantly cheaper and available at practically any grocery store. While DuFour is the better product, I have used Pepperidge Farm on many occasions with success.
Mini Mushroom Tarts
- 2 tablespoons unsalted butter (28 grams)
- 1 shallot , thinly sliced
- 1 lb mushrooms (455 grams), thinly sliced
- Salt and pepper to taste
- 1 tablespoon fresh rosemary (about 2 sprigs), chopped
- 1/2 cup Parmesan cheese (30 grams), grated
- 1 large egg , lightly beaten
- 1 sheet frozen puff pastry , thawed
- Preheat oven to 400 degrees 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 degree F oven for 5-7 minutes.
This recipe was first published January 2012.