Description

Craving a sophisticated yet easy appetizer or meal that’s bursting with savory flavors? What if you could layer buttery puff pastry with a rich mushroom, herb, and gorgonzola topping in about an hour (or 4 hours with homemade dough)? Mushroom Puff Pastry Tarts are your answer—a 5-star-rated dish from 11 reviews, perfect for entertaining, vegetarian dinners, or a gourmet side

Ingredients

Dough

Homemade rough puff pastry or store-bought frozen puff pastry (1 lb, 2 sheets, thawed): Creates a flaky, buttery base. Sub: Gluten-free puff pastry or phyllo dough (adjust handling).
Egg wash (1 egg beaten with 1 tablespoon water or milk): Gives a golden, glossy finish. Sub: Milk or plant-based milk for vegan.

Topping

Unsalted butter (3 tablespoons, 43g): Sautés veggies for richness. Sub: Olive oil or vegan butter.
Shallots (3/4 cup sliced, 90g, 2-3 shallots): Add mild, sweet onion flavor. Sub: Yellow onion or leeks.
Mushrooms (1 lb, 454g, sliced): Provide savory, umami depth. Sub: Cremini, shiitake, or a mix (avoid canned).
Garlic (4 cloves, minced): Enhances savory warmth. Sub: 1 teaspoon garlic powder.
Salt (1/2 teaspoon): Boosts flavors. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Fresh thyme leaves (2 teaspoons, or 1 teaspoon dried): Brings earthy aroma. Sub: Fresh/dried oregano or rosemary.
Fresh rosemary (2 teaspoons chopped, or 1 teaspoon dried): Adds piney depth. Sub: Fresh/dried thyme or sage.
Balsamic vinegar (1 tablespoon): Provides tangy sweetness. Sub: Red wine vinegar or lemon juice.
Gorgonzola cheese (1 cup, 120g, crumbled): Adds creamy, tangy flavor. Sub: Feta, blue cheese, or vegan cheese.
Optional garnishes: Flaky sea salt, extra cheese, fresh herbs, or balsamic glaze for flavor and flair. Sub: Chopped parsley or a drizzle of olive oil.

These ingredients are accessible and seasonal, creating a wholesome, savory dish.

Cook Mode Prevent your screen from going dark

Instructions

Ready to start? You’ll need a large skillet, rolling pin, pizza cutter or knife, and two baking sheets. These steps are straightforward, with tips for success.

Prep the dough: If using homemade rough puff pastry, prepare through the second refrigeration (about 3 hours total). If using store-bought puff pastry (1 lb, 2 sheets), ensure it’s thawed. Keep dough refrigerated until step 4. Tip: Thaw store-bought pastry in the fridge overnight for best results.
Make the topping: In a large skillet over medium heat, melt 3 tablespoons butter. Add 3/4 cup sliced shallots and cook, stirring often, for 3 minutes until softened. Add 1 lb sliced mushrooms, 4 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons fresh thyme, and 2 teaspoons fresh rosemary. Cook, stirring, for 5-6 minutes until mushrooms are soft. Remove from heat and stir in 1 tablespoon balsamic vinegar. Set aside to cool slightly. Tip: Slice mushrooms evenly for uniform cooking; don’t overcrowd the skillet.
Preheat oven: Preheat to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Tip: Parchment prevents sticking and eases cleanup.
Roll and cut dough: On a lightly floured surface with a lightly floured rolling pin, roll puff pastry into a 10×17-inch rectangle (about 1/8-inch thick). If using store-bought, overlap the two sheets slightly and roll to adhere, forming one 10×17-inch rectangle. Using a pizza cutter or sharp knife, cut lengthwise into two 5×17-inch rectangles, then cut across to make 10 rectangles (each about 3.5×5 inches). Tip: Work quickly to keep dough cold for flakier results.
Assemble tarts: Brush egg wash over each pastry rectangle. Crimp edges with a fork for a decorative look. Transfer to lined baking sheets (5 per sheet). Reshape into rectangles if needed. Sprinkle each with 1.5 tablespoons gorgonzola cheese, then spoon a scant 1/4 cup mushroom topping over the cheese, pressing lightly with a spoon to adhere. Tip: Don’t overfill to prevent soggy pastry.
Bake: Bake for 20-22 minutes until pastry is golden brown all over. Tip: Rotate baking sheets halfway for even browning.
Serve: Garnish with optional flaky sea salt, extra cheese, fresh herbs, or a drizzle of balsamic glaze. Serve warm or at room temperature. Tip: Let cool for 5 minutes for easier handling