These mushroom tartlets are so easy to make with store bought puff pastry, so they come together really quickly.
This makes them perfect for a starter, brunch or light supper, when you don't have much time but want plenty of flavour.
A mix of mushrooms and a splash of balsamic vinegar, makes this a tasty dish too!
Bon appétit!
Jump to:
Why you will love this recipe
For me, there's nothing better than being able to throw a tasty meal together with little fuss, and this is where this mushroom tart is the star of the show.
This tart is actually great for using up leftover mushrooms, lurking in the back of the fridge or even leftover puff pastry. I often use a sheet of fresh store bought puff pastry, cut out a circle to use, then freeze what is left to make two of these individual mushroom tarts.
Even better, these tarts are not weighed down by a heavy filling. They are light and crisp, so a great idea for an appetizer or starter, and are cooked in just 20 minutes.
There are also plenty of ways in which to customise this recipe too.
🥘 Ingredients
- Puff pastry - homemade or store bought. I normally buy ready rolled sheets of all butter pastry as remnants are perfect for making the tarts.
- Mushrooms - I normally always have chestnut or brown mushrooms in the fridge, but use whatever you have. To make this a bit special use a combination of white button mushrooms, chestnut mushrooms and oyster mushrooms.
- Olive oil - to sauté the mushrooms. There is no need to use extra virgin. For an alternative use vegetable oil and a knob of butter.
- Garlic - because it just always goes so well with mushrooms!
- Fresh thyme leaves - they really compliment the mushrooms. If you cant's get any fresh herbs then use dried basil, tarragon, oregano or parsley. I'm not a fan of dried thyme as it seems tasteless and woody.
- Egg wash - just a beaten egg mixed with a tablespoon of water to glaze the pastry.
- Balsamic vinegar - it's rich, warm taste really brings the mushrooms alive.
- Crème fraîche - this adds moisture to the pastry base, along with creaminess and a slight tartness. This was a staple when I lived in France as fresh cream and sour cream were difficult to come by. It is higher in fat and less sour than sour cream but it does come in reduced fat versions.
🔪 Instructions
Take the pastry out of the fridge so that it can come to room temperature while you prepare the mushrooms. If you are using frozen pastry it is best to leave it to defrost in the fridge overnight.
Slice the mushrooms into bite- sized pieces, keeping the stalks intact for presentation. If you are using small mushrooms then just cut them into quarters.
Heat the oil over a medium heat and add the mushrooms, stirring occasionally while they soften for about 3 minutes.
Add crushed garlic for a minute. This is enough to release the flavour but avoid cooking the garlic for longer as it can become bitter.
Next add the balsamic vinegar and the leaves from the thyme stalks.
Let the mushrooms cook for a few more minutes until the liquid has been absorbed.
Season with freshly ground black pepper. I find that with the vinegar flavour the mushrooms didn't need extra salt.
Leave to cool.
Preheat the oven to 200C/400F/180FAN/Gas6 while you prepare the mushroom tarts.
Line a large baking sheet with greaseproof paper and cut 4 squares about 14cm or 6 inch square.
If you are rolling the pastry out aim for a 0.5 cm thick.
Next, This will create a border as it cooks and keeps the filling in the middle.
It really doesn't matter if the pastry is slightly cracked as the heat from the oven will make them invisible.
Spread the crème fraîche equally in the middle of each square.
Top with the mushrooms, avoiding the border.
Make an egg wash by beating an egg together with a tablespoon of water and brush the borders with a pastry brush.
⏲️ Baking time
Bake in the oven for 20 minutes until the borders are well risen and golden.
Scatter a few extra thyme leaves over the mushroom tartlets and enjoy while hot with a salad or just on their own.
FAQs
Any lightly sautéed vegetables would work well such as sliced peppers, onions, courgettes (zucchini) or asparagus.
There are many types or ready made puff pastry available which are made with vegetable oil rather than butter.
Switch the crème fraîche for vegan pesto and use a plant based milk instead of the egg wash.
I used to use this all the time in France as it's a really stable ingredient that resists splitting when heated. For a quick blue cheese sauce for steak simply empty a pot of crème fraîche into a small saucepan then add 150g of crumbled blue cheese such as Stilton. Let the cheese melt over a medium heat. Add some pepper to taste and serve.
This makes it perfect for making a creamy sauce for meat or vegetables. It's also great mixed with cooked pieces of chicken and pesto for a quick pasta dish.
It also makes a great dip for vegetables by adding your favourite flavours.
These tarts are best served warm from the oven but they will keep for 3 days in the fridge.
💭 Top tip
- There's no need to wash mushrooms if they have soil on them. Wipe them with damp kitchen paper. They are like little sponges, so if they have been immersed in water they will release the water as they cook and dilute the flavour of the oil.
More mushroom recipes
📋 Recipe
Easy Mushroom Tartlets
Ingredients
- 300 g puff pastry
- 250 g mushrooms
- 2 cloves garlic
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme leaves
- 1 tablespoon olive oil
- 4 tablespoon creme fraiche
- black pepper to taste
Instructions
- Preheat the oven to 200C/400F/180FAN/Gas6
- Slice the mushrooms into bite-sized pieces.
- Heat the oil over a medium heat and add the mushrooms, stirring occasionally while they soften for about 3 minutes.
- Crush the garlic and add to the pan for a minute and season with the pepper.
- Cook for a few more minutes until the liquid has been absorbed. Leave to cool.
- Line a large baking sheet with greaseproof paper and cut 4 squares about 14cm or 6 inch square.
- Score a line about 1cm in from the outside edge, without going all the way through.
- Spread the crème fraîche equally in the middle of each square and top with the mushrooms.
- Make an egg wash with the beaten egg and water and brush the pastry edges.
- Bake in the oven for 20 minutes until the borders are well risen and golden.
Notes
- There's no need to wash mushrooms if they have soil on them. Wipe them with damp kitchen paper. They are like little sponges, so if they have been immersed in water they will release the water as they cook and dilute the flavour of the oil.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Lauren Michael Harris
These mushroom tartlets are so pretty! I don't eat mushrooms often enough, but these are right up my alley!
Natalie
This looks amazing. Such an easy recipe. Yet so delicious! I'm excited to try it. I bet my family will love this one too. Thanks!
Gina
As a mushroom lover this is my dream appetizer! I use all different types of mushrooms (personally love shiitake) for added flavor and usually caramelize some onions with them in the pan too.
Katherine
These tartlets look so easy and delicious!
Dannii
I am always looking for new ways to eat mushrooms and these tartlets look delicious.