These delicious mushroom tartlets are the perfect appetiser or side dish for the holiday season! Puff pastry is filled with a mix of mushrooms, chestnuts, cream cheese, and roquefort and baked in the oven until golden and flaky! Prepared using a muffin-tin these little hand pies are the perfect savoury complement to a get-together with friends or family.
Mushroom tartlets ingredients
Puff pastry: flakey, buttery puff pastry makes everything taste a little more tasty. It’s universally appealing which makes it a great choice for a savoury appetiser.
Shallots: adding caramelised onions to any dish adds flavour.
Mushrooms: a mix of mushrooms adds complexity in flavour. King trumpet, shiitake, cremini, oyster or pioppino (Samthauben) are all great choices. Choose your favourite.
Chestnuts: cooked chestnuts give the tartlets a sweet and nutty taste. They go well with earthy mushrooms. Peeled and cooked chestnuts can be found in 100 g or 200 g packages at your local organic food store.
Cheese: two types of cheese are used in this tartlet recipe. Cream cheese as it is subtle tasting and creamy. And Roquefort for it’s distinctive flavour. Ricotta can be used in place of cream cheese and your other favourite type of blue cheese for Roquefort. I recommend stilton or an sweet gorgonzola dolce or aged gorgonzola piccante.
Seasonings: salt, pepper, nutmeg and thyme for a little extra woodsy aroma. Plus a little acacia honey to round out the flavours of the cheese and earthy mushrooms.
White wine: adds acidity, which also helps to balance the flavours. If needed it can be skipped. Simply add a little squeeze of fresh lemon juice or a tiny dash of apple cider or white wine vinegar.
What to serve with mushrooms tartlets
I love to serve these puff pastry tarts with a side salad as a light lunch, however you could also serve them for Christmas or another festive occasion as an appetiser. Alternatively, try serving this dish as a side with a hearty main course such as roast chicken or grilled steak and a vegetable side.
Other recipes for puff pastry with mushrooms
Try one of these delicious recipes:
- Mushroom Tart with Puff Pastry
- Mushroom Wellington with Spinach and Gorgonzola
- Wild Mushroom Tart with Gruyere
- Mushroom Hand Pies
Mushroom Tartlets with Chestnuts and Blue Cheese
- 3 tablespoons olive oil, divided
- 2 shallots, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 250 g mixed mushrooms (e.g. Samthauben, cremini, shiitake, etc.), chopped
- 100 g roasted and peeled chestnuts, roughly chopped
- A few fresh thyme sprigs, leaves picked (1 teaspoon)
- 60 ml dry white wine (1/4 cup)
- 100 g cream cheese (or ricotta)
- 100 g Roquefort, crumbled
- Pinch of nutmeg, freshly grated
- 1/2 teaspoon runny honey
- 1 roll fresh all-butter puff pastry (280 g, 24 cm x 40 cm)
- melted butter, for greasing muffin tin and brushing the pastry
Heat the oven to 430°F / 220°C ( 200°C fan-assisted) and grease 8 cups of a 12-cup muffin tin well with melted butter.
In a large non-stick skillet, heat 1 tablespoon oil over medium heat, add the shallot and a pinch of salt, and cook, stirring, over a low-medium heat for 7-8 minutes, or until soft and translucent.
Transfer the shallot to a plate and using the same skillet, increase the heat to medium-high. Add 2 tablespoons oil, followed by the chopped mushrooms. Sauté for 7-8 minutes till golden.
Add the chestnuts and thyme leaves to the pan with the mushroom pan and stir to combine. Add the wine and cook stirring until evaporated (1-2 minutes).
Return the cooked shallot to the pan, along with both types of cheese, as well as a little nutmeg, and the honey. Stir and taste for seasoning. Season with more salt and pepper and remove from the heat.
Cut the puff pastry into 8 equal sized squares and press each square into one of the greased cups of the muffin tin.
Spoon the mushroom-cheese mixture evenly into the middle of each pastry and folder over the edges. Brush a little melted butter on the exterior of the puff pastry so it bakes to a crisp finish.
Transfer to the preheated oven and bake the tartlets until the edges puff and are golden brown and filling is bubbling (15-20 minutes).
Let stand for a few minutes to rest before removing from the muffin tin. Then serve and enjoy!
- For this recipe you will need a 12-cup muffin tin, although we will only use 8 cups. Be sure to grease each cup well with butter so that the tartlets are easy to remove once baked.
- These puff pastry tartlets are best served hot out of the oven, but they can be made up to a day in advance and reheated in the oven just before serving. The filling can also be made in advance.
- If desired, brush the puff pastry with a little beaten egg to add some shine and give each tartlet a deep golden brown colour as it bakes. I use butter for extra flavour and some crispiness.
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