These are mega flaky mushroom puff pastry tarts with tangy gorgonzola cheese, fragrant thyme and rosemary, and a dash of slightly sweet balsamic vinegar. You’ll enjoy all of these robust and rich flavors on a golden delicious cloud of buttery puff pastry layers! The tarts are fabulous as a vegetarian appetizer or snack, or you can serve them as a hearty side dish at your holiday gatherings.
When we think of tarts, we immediately think of dessert. And you’re visiting a baking website that’s primarily filled with dessert recipes. But I must admit, I love savory baking. And I’m so excited to share these gorgeously gourmet mushroom tarts with you.
. Now, you can absolutely use store-bought puff pastry instead, but if you can spare a few hours for the dough to chill in the refrigerator, I urge you to try my surprisingly simple homemade rough puff pastry.
Here’s Why You’ll Love These Mushroom Puff Pastry Tarts
- Positively packed with robust flavor
- Ultra crisp and buttery
- Meat-free option that works as an appetizer, side dish, or even a fall dinner recipe (great alongside a serving of maple-roasted squash kale salad!)
- You can use store-bought puff pastry or homemade
- Use your choice of cheese (gorgonzola was my favorite here)
- Did I mention flavorful?
Mushroom Tart Ingredients You Need & Why
You Can Make the Crust From Scratch
Like I mentioned above, you can use store-bought puff pastry or homemade.. Hundreds of readers have tried this dough and have been pleasantly surprised with its ease. If you find a few hours (that can be broken up over a couple days!), try the homemade dough. It’s so worth it!
Let’s Talk Assembling
Once you have your store-bought dough thawed, or the homemade dough refrigerated (after the second refrigeration as detailed in the rough puff pastry post), it’s time to shape it. Roll it out to a large rectangle, about 10×17 inches. If using store-bought, which comes in two pieces, lay one piece over the top of the other before rolling. Slice the rectangle down the center using a sharp knife or pizza cutter:
Slice each into 5 rectangles, which end up being around 3.5×5 inches in size:
Brush with egg wash, and then crimp the edges with a fork, exactly how you crimp pie crust:
Top with cheese, followed by the cooked mushroom mixture. You’ll bake the mushroom puff pastry tarts on lined baking sheets, and parchment paper sheets are always handy here. I usually use (affiliate link) this brand of pre-cut sheets.
Bake until golden brown; I find 20 to 22 minutes to be plenty. When the mushroom puff pastry tarts come out of the oven, they’ll be magically layered like little puff pastry pillows for the cheesy mushroom topping! You can finish them off with a sprinkle of flaky sea salt, extra herbs, or a little more cheese. If you have some balsamic glaze (you can either buy it or make it yourself!), you could add a drizzle of that too.
Check out these crisp layers:
Can I Make This Into a Full-Size Mushroom Tart?
Yes, absolutely! See recipe Notes below.
Mushroom Puff Pastry Tarts Recipe
Ingredients You’ll Need
Instructions
- Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed. Keep either dough in the refrigerator until step 4 below.
- Over medium heat in a large skillet, cook butter and sliced shallots, stirring often, until shallots begin to soften, about 3 minutes. Add mushrooms, garlic, salt, pepper, thyme, and rosemary. Stir and cook until mushrooms are soft, about 5–6 minutes. Remove from heat and stir in balsamic vinegar. Set aside to slightly cool as you roll out the dough.
- Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- On a lightly floured work surface using a lightly floured rolling pin, roll pastry dough into a rectangle about 10×17 inches in size. (If using store-bought, place the edge of one sheet over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 10×17-inch rectangle.) Using a pizza cutter or a sharp knife, cut down the middle so you have two 5×17-inch rectangles, then cut across so you have 10 rectangles, each about 3.5×5 inches in size.
- Brush egg wash all over puff pastry rectangles. Crimp edges with a fork. Carefully transfer dough to lined baking sheets, 5 tarts per sheet. If dough loses shape, use your hands to reshape into rectangles. Sprinkle each with about 1.5 Tablespoons cheese. Spoon the mushroom topping, about a scant 1/4 cup for each tart, over the cheese. Lightly press down on mushroom topping with the back of a spoon so it sticks to the cheese.
- Bake tarts for 20–22 minutes, or until the pastry is golden brown all over.
- Remove from the oven and, if desired, garnish with flaky sea salt, more fresh herbs, a little extra cheese, and/or a drizzle of balsamic glaze. Serve warm or at room temperature.
- Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave, or cover with foil and bake in a 300°F (149°C) oven for 8–10 minutes.
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