Mushroom Tartlets

Course: Appetizer

Cuisine: European

Diet: Vegetarian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 317kcal

These mushroom tartlets are the ultimate easy-yet-fancy appetizer. Flaky puff pastry, creamy cheese, and savory mushrooms— ready in just 35 minutes!

Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes.
Add mushrooms and cook, stirring occasionally, until tender and any released liquid has evaporated, about 5 minutes.
Season with salt and pepper. Remove from heat and let cool slightly.
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out puff pastry to smooth any creases. Cut into small squares or circles and transfer to a parchment-lined baking sheet.
Spread a thin layer of cream cheese onto each pastry piece. Spoon mushroom mixture evenly over the top.
Before baking, lightly press the edges of the puff pastry with a fork. This helps them crisp up and hold their shape.
If you have time, pop the assembled tartlets in the fridge for 10 minutes before baking. Cold pastry = flakier results.
Bake until the pastry is golden brown and crisp, 15-20 minutes. Check after the 15 minute mark and then increase in 1 minute increments. Let cool for a few minutes.
Sprinkle with Parmesan before serving.

A mix of cremini, shiitake, and button mushrooms adds depth of flavor, but any variety works. Avoid washing mushrooms under water—wipe them clean with a damp paper towel to prevent excess moisture.
Swap Parmesan for Gruyère or aged cheddar for a slightly different flavor profile.
The mushroom filling can be prepared up to a day in advance and stored in the refrigerator. Assemble just before baking for the crispiest results.
Add a dollop of sour cream on top before serving for extra richness.
Keep the pastry cold for best results. If it becomes too soft, chill it in the refrigerator for 10 minutes before cutting. Work quickly to maintain its structure.

Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.
To freeze, place baked tartlets on a baking sheet and freeze for 1-2 hours before transferring to an airtight freezer-safe container. Store for up to 1 month.
Reheat in the oven at 375°F (190°C) for 5-7 minutes to restore the crispness of the puff pastry.