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.
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!
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:
Yes, absolutely! See recipe Notes below.
These are a savory baking favorite! The individual mushroom tarts come together with puff pastry dough; mushrooms, shallots, and herbs; and gorgonzola cheese. You can use store-bought puff pastry or homemade pastry dough.