Mushroom Puff Pastry Tarts – Sally’s Baking Habit

These are mega flaky mushroom puff pastry tarts with tangy gorgonzola cheese, aromatic thyme and rosemary, and a touch of barely candy balsamic vinegar. You’ll take pleasure in all of those sturdy and wealthy flavors on a golden scrumptious cloud of buttery puff pastry layers! The tarts are fabulous as a vegetarian appetizer or snack, or you possibly can serve them as a hearty facet dish at your vacation gatherings.

mushroom and gorgonzola cheese puff pastry tarts on silver gray plate.

After we consider tarts, we instantly consider dessert. And also you’re visiting a baking web site that’s primarily stuffed with dessert recipes. However I have to admit, I like savory baking. And I’m so excited to share these gorgeously gourmand mushroom tarts with you.

I normally make these with selfmade puff pastry, and that’s what you see in these photos. Now, you possibly can completely use store-bought puff pastry as a substitute, however in case you can spare just a few hours for the dough to sit back within the fridge, I urge you to attempt my surprisingly easy selfmade tough puff pastry.

Right here’s Why You’ll Love These Mushroom Puff Pastry Tarts

  • Positively full of sturdy taste
  • Extremely crisp and buttery
  • Meat-free choice that doubles as an appetizer or facet dish
  • You need to use store-bought puff pastry or selfmade
  • Use your selection of cheese (gorgonzola was my favourite right here)
  • Did I point out flavorful?
individual mushroom puff pastry tarts lined together on parchment paper.

Mushroom Tart Elements You Want & Why

You’ll must briefly prepare dinner the mushrooms on the range earlier than layering on the formed pastry. Listed here are the entire greatest substances to make use of and why:

  • Puff Pastry Dough: Selfmade tough puff is my favourite, however you need to use store-bought frozen puff pastry. You’ll want 1 commonplace field, which is 2 sheets. Thaw earlier than shaping.
  • Egg Wash: Simply 1 egg with a splash of milk helps the pastry develop a golden-brown coloration (like pie crust), seals its form, and helps stop it from turning soggy beneath the topping.
  • Butter: For cooking the mushrooms.
  • Shallots: Subtly candy shallots, my selection when making this apple cider rooster, are a improbable distinction to the earthy mushroom taste and salty cheese.
  • Mushrooms: I examined the mushroom tarts a number of instances, and used a wide range of mushrooms that every one labored very properly. Sliced shiitake, child bella (cremini) mushrooms, or any sliced white mushrooms are nice; you may also use a combination.
  • Garlic, Salt, & Pepper: Taste, in fact.
  • Recent Herbs: Rosemary and thyme are my decisions right here, the identical I exploit on this full-size butternut squash tart. You need to use dried herbs as a substitute if that’s all you could have.
  • Balsamic Vinegar: Stir in 1 Tablespoon after you take away the mushrooms from warmth. Style testers and I discovered the general taste a little bit flat earlier than I added this to the subsequent batch.
  • Gorgonzola Cheese: Best choice right here, however I do know it will not be everybody’s favourite cheese. Gruyère is one other fabulous selection, or use goat cheese, gouda, or a pointy white cheddar.
ingredients on marble counter including gorgonzola cheese, garlic ,pastry dough, shallots, herbs, and mushrooms.
sauteed mushrooms and shallots in skillet.

You Can Make the Crust From Scratch

Like I discussed above, you need to use store-bought puff pastry or selfmade. The pictured mushroom puff pastry tarts use the identical handmade 5-ingredient tough puff pastry dough we use for berry turnovers. A whole bunch of readers have tried this dough and have been pleasantly shocked with its ease. Should you discover just a few hours (that may be damaged up over a pair days!), attempt the selfmade dough. It’s so value it!

What’s “tough puff” pastry? It’s change into a well-liked methodology for making selfmade puff pastry as a result of it produces bakery-style puff pastry with a lot of flaky layers with out the identical time dedication that laminating dough (comparable to for croissants) requires. And there’s no yeast wanted. The trick is to work giant items of chilly butter into dry substances after which hydrate all of it with ice-cold water. Typically bakers grate butter into the combination or use a meals processor—there are various methods to make it.

I exploit it so typically that I created a separate web page for tough puff pastry with a video tutorial simply in case you need it for different recipes that decision for it—like butternut squash tart, cinnamon palmiers, cranberry brie puff pastry tarts, apple turnovers, and even this honey pear tart.

folded up dough on gray plate with graphic text overlay displaying the words homemade puff pastry.

Let’s Discuss Assembling

Upon getting your store-bought dough thawed, or the selfmade dough refrigerated (after the second refrigeration as detailed within the tough puff pastry put up), it’s time to form it. Roll it out to a big rectangle, about 10×17 inches. If utilizing store-bought, which is available in two items, lay one piece excessive of the opposite earlier than rolling. Slice the rectangle down the middle utilizing a pointy knife or pizza cutter:

rolled out pastry dough cut in half on top of marble board.

Slice every into 5 rectangles, which find yourself being round 3.5×5 inches in measurement:

rolled out and cut pastry dough on marble board.

Brush with egg wash, after which crimp the sides with a fork, precisely the way you crimp pie crust:

brushing on egg wash on rectangular-shaped dough and shown again crimping the edges with a fork.

Prime with cheese, adopted by the cooked mushroom combination. You’ll bake the mushroom puff pastry tarts on lined baking sheets, and parchment paper sheets are at all times helpful right here. I normally use (affiliate hyperlink) this model of pre-cut sheets.

crumbled gorgonzola cheese on top of 5 dough rectangles on lined baking sheet.
mushrooms on top of dough rectangles that have crimped edges.

Bake till golden brown; I discover 20 to 22 minutes to be lots. When the mushroom puff pastry tarts come out of the oven, they’ll be magically layered like little puff pastry pillows for the tacky mushroom topping! You possibly can end them off with a sprinkle of flaky sea salt, additional herbs, or a little bit extra cheese. When you’ve got some balsamic glaze (you possibly can both purchase it or make it your self!), you possibly can add a drizzle of that too.

Take a look at these crisp layers:

stack of 3 puff pastry tarts with mushrooms on top.
mushroom & gorgonzola cheese puff pastry tarts with fresh thyme on brown parchment paper.

Can I Make This Right into a Full-Dimension Mushroom Tart?

Sure, completely! See recipe Notes beneath.

This recipe is a part of Sally’s Pie Week, an annual custom the place I share a handful of latest recipes that match into the pie/crisp/tart class. Be part of the group beneath!


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