Easy Mushroom Tartlets with Puff Pastry -Appetizer Recipe

These Easy Mushroom Tartlets made with cheese and herbs adorned on mini puff pastry squares are delightful appetizers for any occasion.

Here’s a quick and easy mushroom puff pastry appetizer for this holiday season. If you have been following me for some time now, you will know that I love small bites. I enjoy preparing mini bakes for any occasion, and these tartlets; are bite-size flaky goodness!

This mushroom tart is easy to put together. The recipe calls for all butter store-bought puff pastry squares. However, you can use homemade puff pastry dough or buy a puff pastry sheet and cut it into small squares.

I used 6; 4-inch squares for these tartlets. I cut each 4-inch square into 2-inch squares to make it bite size.

 Ingredients for the Easy Mushroom Tartlets

Mushroom– This filling is made: with button mushrooms. You could use any mushroom of your choice. 

 Onion– I like using red onion in my recipes.  

Herbs & Spices – Thyme, red chili flakes, garlic, and salt. If you have fresh thyme, add about 1 1/2 teaspoons. Red chili flakes are for little heat, but you can leave them out if you don’t like them. 

Add 1 large clove of garlic finely chopped. However, I wouldn’t recommend adding garlic powder to this recipe. 

I used fresh chives. Feel free to use dried chives or scallions( green/ spring onions) for this recipe.   

Cheese – The recipe calls for Emmental cheese slices and grated parmesan cheese. You can always use grated Emmental cheese. 

Other cheese options are Gruyère or Cheddar cheese.

Puff Pastry – Use a good quality all-butter puff pastry for this. I used 6; 4-inch squares for these tartlets. If you cannot find the square-shaped puff pastry, buy a sheet of puff pastry and cut them into 6 – 4 inch squares and then each into 2-inch squares. It makes 24 mushroom tartlets. 

Egg – 1 egg to egg wash the pastry.

How to make Mushroom Tartlets

The filling for this recipe is easy to prep with very few ingredients. First, saute the mushrooms, onion, garlic, salt, thyme, chili flakes, and chives; take the mushroom filling off the heat and cool it completely.

Next, add the grated parmesan to the filling and mix well.
Now, Cut each 4-inch square into 2-inch squares. Once you have cut the squares, place the pastry squares on a sheet pan and dock (prick) them with a fork. Brush the pastry squares with egg wash.

Cut the Emmental cheese slices into small squares.
Place the small cheese slices or a little grated Emmental cheese on the pastry squares.
Finally, put 1/2 Tablespoon of mushroom filling on top of the cheese. Bake the tartlets at 392F/200C preheated oven for 15 – 18 minutes or until golden brown. Serve warm.

Can I make these ahead? 

These Mushroom Tartlets are best had when it is freshly baked. However, these tartlets can be made a day ahead and stored in an airtight container in the refrigerator. Reheat just before serving at 338F/170C for 5 -7 minutes.
You can also make the filling ahead of time and assemble the tartlets on the day of the event.

Easy Mushroom Tartlets with Puff Pastry

Serves: 24 Prep Time: 30 Minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Rate the recipe 5.0/5

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Ingredients

• 1 Tablespoon of olive oil
• 1/4 cup finely diced red onion(1/2 small red onion diced)
• 1 1/2 cups / 200g mushroom diced
• 1 large garlic clove finely chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon red chili flakes
• 1 Tablespoon chopped chives and a little more for garnish
• 2 Tablespoons grated Parmesan cheese
• 70g/ 3 slices or 2/3 cup shredded Emmental cheese
• 6 puff pastry squares
• 1 egg for egg wash

Instructions

• Take the puff pastry out of the freezer and leave it on the counter for 15 minutes. If using a puff pastry sheet, leave it out for at least 20 - 30 minutes before cutting. 
• If you try to unroll it while it is frozen: the pastry sheet will rip.  

• Add 1 Tablespoon of olive oil to a medium-sized pan and place it on medium-high heat. 
•  Add the chopped onion and saute it for a minute. 
• Next, add the diced mushrooms and saute them for 3-4 minutes. 
• Add the chopped garlic, thyme, salt, and chili flakes and cook it for another 3- 4 minutes. Lastly, add the chives. Stir well and take the pan off the heat. 
•   Put the filling in a bowl and cool completely. 
• Meanwhile, Preheat the oven to 392F/200C.
• Once it's cooled, add the grated parmesan cheese and mix well. 
• Next, Cut each 4-inch square into 2-inch squares. Once you have cut the squares, place the pastry squares on a sheet pan and dock (prick) them with a fork. Brush the pastry squares with egg wash. 
• Place the small cheese slices or a little grated Emmental cheese on the pastry squares. 
• Finally, put 1/2 Tablespoon of mushroom filling on top of the cheese. Bake the tartlets at 392F/200C for 15 - 18 minutes or until golden brown. Garnish with chives and serve warm. 

Notes

These Mushroom Tartlets are best had when it is freshly baked. However, these tartlets can be made a day ahead and stored in an airtight container in the refrigerator. Reheat just before serving at 338F/170C for 5 -7 minutes. You can also make the filling ahead of time and assemble the tartlets on the day of the event.