Easy Mushroom Tartlets
Mini puff pastry tartlets filled with caramelized onions, tender mushrooms, and melted cheese. Crispy, flavorful, and perfect for snacks, parties, or quick appetizers.
Equipment
- 1 Knife Block Set
- 1 cutting board
- 1 Large Nonstick Skillet
- 1 Basting Brush
- 1 Baking sheet
- Parchment Paper
Ingredients
- 1 sheet puff pastry thawed
- 2 large onions finely chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 teaspoon dark brown sugar
- 8 ounces mushrooms thinly sliced
- 2 garlic cloves pressed
- 2 tablespoons dried thyme
- 1 egg + 1 tablespoon water beaten together
- ¾ cup shredded cheese such as Roth Grand Cru or similar
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking. While the oven heats, line a large baking sheet with parchment paper. This will prevent the tartlets from sticking and make cleanup much easier. Make sure the parchment is flat and fully covers the surface of the baking sheet.
- Caramelize the Onions: Place a large skillet or nonstick pan over medium heat and add the olive oil. Once heated, add the chopped onions. Stir occasionally to coat them evenly in oil and allow them to soften gradually. Cook for about 15 minutes until the onions turn golden brown and fragrant. Sprinkle in the dark brown sugar and salt to enhance the sweetness and deepen the caramelization. This step brings out a rich, natural flavor that forms the base of the tartlets.
- Sauté the Mushrooms: Add the thinly sliced mushrooms to the caramelized onions. Stir thoroughly to combine, making sure each mushroom slice is coated with the flavorful onion mixture. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender while slightly golden. The goal is to achieve a savory, concentrated flavor without sogginess.
- Infuse with Garlic and Thyme: Once the mushrooms are cooked, stir in the pressed garlic cloves and dried thyme. Cook for an additional 1–2 minutes, allowing the garlic to soften and release its aroma and the thyme to infuse the mixture with its earthy, herbal notes. Immediately remove the skillet from heat and set aside, allowing the flavors to meld while the mixture cools slightly.
- Roll Out the Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheet. Use a rolling pin to gently roll the pastry into an 18×9-inch rectangle. This ensures even thickness throughout, which will help the tartlets bake evenly and puff beautifully. Be careful not to over-roll, as this can make the pastry tough.
- Cut and Prepare Pastry Circles: Using a round cutter (about 2 inches in diameter), cut 24 circles from the rolled puff pastry. Place them on the prepared parchment-lined baking sheet. With a fork, lightly prick the center of each circle. This prevents the tartlets from puffing excessively in the middle, keeping room for the savory filling. Brush each circle lightly with the egg wash (1 egg + 1 tablespoon water) to give the pastry a golden, glossy finish after baking.
- Fill the Tartlets: Spoon approximately 2 tablespoons of the onion and mushroom mixture into the center of each pastry circle. Gently mound the filling but leave a small border around the edges so the pastry can puff slightly without spilling over. Then, sprinkle about ½ tablespoon of shredded cheese on top of each tartlet. The cheese will melt and blend beautifully with the caramelized mixture, adding richness and a slightly crispy topping.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake the tartlets for 18–20 minutes, or until the puff pastry is golden brown and crispy, and the cheese is melted and slightly bubbly. Keep a close eye during the last few minutes to avoid over-browning, as every oven can vary slightly in temperature.
- Cool and Garnish: Remove the tartlets from the oven and allow them to cool on the baking sheet for about 10 minutes. This helps them set and makes them easier to handle. If desired, garnish each tartlet with freshly chopped parsley for a burst of color and a hint of fresh herbal flavor.
- Serve and Enjoy: Arrange the tartlets on a serving platter while warm or at room temperature. They’re perfect for parties, appetizers, or a quick snack. Serve alongside a fresh salad or enjoy them on their own. Leftovers can be stored in an airtight container in the fridge and reheated gently in the oven or microwave.
Notes
- Puff Pastry Handling: Keep the puff pastry cold until ready to use. Warm pastry can become sticky and difficult to roll. Work quickly on a lightly floured surface to maintain its flakiness.
- Mushroom Choice: Button mushrooms or cremini mushrooms work best. Avoid very watery varieties, as they can make the tartlets soggy.
- Onion Caramelization: Don’t rush the onions. Slow cooking develops their natural sweetness, which balances the savory mushrooms and cheese.
- Cheese Options: While Roth Grand Cru is ideal, Gruyère, Emmental, or sharp cheddar can be excellent substitutes depending on your preference.
- Egg Wash Tip: Apply the egg wash lightly to avoid oversaturating the edges, which can prevent proper puffing.
