Winter Mushroom Tarts

Mushroom Tartlets

  • Beginner
  • 2 Dozen
  • 1 hr
Baking Success Or Baking Mess


1 package of thawed puff pastry
4 tbls of salted butter
2 tbls of olive oil
2 ½ cups of cremini mushrooms, sliced
1 medium yellow onions, diced
2 garlic cloves, minced
2 tbls of fresh thyme, plus more for garnish
1 tsp of cornstarch, mixed with 2 tsps of cold
1 tbls of butter
1 tbls of balsamic vinegar
½ cup of gruyere cheese, grated
1 egg, lightly beaten with 1 tsp of water
salt and pepper to taste


Preheat oven to 400°F.


In a large pan over medium heat, heat 2 tbls of

olive oil. Add the diced onions and cook until

golden and soft (about 10-15 minutes). Stir in

salt and add sliced mushrooms. Cook together

until the mushrooms are tender and

caramelized, about 10 minutes.Stir cornstarch

slurry and cook until thickened (approx 2

minutes). Add in butter, garlic, thyme and

balsamic vinegar and cook for another 2

minutes. Remove from heat and set aside.


Remove the puff pastry from the fridge. Cut into

7cm squares. Score 1 ½ cm from the 4 edges of

each square (do not cut right through the

pastry). Spoon mushroom mixture within the

scored areas of each square and top lightly with


Brush edges with egg mixture.

Bake at 400° F for 12-16 minutes or until

golden brown.

Cool on wire rack and garnish with more fresh

thyme and season to taste.

Let cool and enjoy!

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