These mini mushroom puff pastry tarts are filled with mushrooms and red onion in a creamy garlic and thyme sauce. Made with ready-rolled puff pastry and baked in a muffin tin, they are easy to assemble and make a tasty vegetarian starter or party snack.
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Easy mushroom tartlets for parties and buffets
These mini mushroom puff pastry tarts have a crisp, flaky exterior and a creamy mushroom filling flavoured with garlic and thyme. Their small size makes them easy to pick up and serve as part of a buffet or party spread.
There is no need to save them for entertaining, though. Serve them warm as a starter, pack them into a picnic basket or add a salad for a light lunch. They can also be made ahead and reheated, making them a useful recipe to have on hand when you need something savoury.
Why I love these mushroom puff pastry tarts
- The creamy mushroom filling is full of flavour. Mushrooms and red onion are combined with garlic, thyme and a simple cream sauce before being enclosed in crisp puff pastry.
- They are quick and easy to assemble. Ready-rolled puff pastry saves time, and the filling takes only a few minutes to prepare.
- You don't need any special equipment. The pastry squares are pressed into an ordinary 12-hole muffin tin, filled and folded loosely over the top.
- One sheet of pastry makes 12 tartlets. They are ideal when you need an inexpensive savoury snack for a buffet, picnic or family gathering.
- They can be prepared in advance. Make them a day or two ahead, store them in the refrigerator and reheat them in the oven before serving.
- They freeze well too. Keep a batch in the freezer and reheat as many as you need for an easy snack, starter or light lunch.
Ingredients for creamy mushroom tarts
**This is just an overview to explain why I used a particular ingredient. The complete list of ingredients and the exact measurements are on the printable recipe card at the end of this post.**
This recipe will make 12 mushroom tarts, but you can easily double up on the ingredients to make a larger batch.
- Ready-rolled puff pastry. Shop-bought pastry makes these tarts quick and easy to prepare. I used a 375-gram sheet measuring approximately 36 × 24 cm (14 × 9½ inches). If you are using a block of pastry, roll it out on a lightly floured surface to the same approximate size and one-eighth of an inch thick. Keep the pastry chilled until you are ready to use it.
- Mushrooms. I used chestnut mushrooms, also known as cremini or baby bella mushrooms, because I like their slightly nutty flavour. White button mushrooms or another firm mushroom will work equally well. Chop them coarsely so that the filling retains some texture.
- Red onion. This should be very finely diced so that it softens quickly. You can substitute a white or yellow onion if you prefer.
- Butter. This is used to soften the onion and cook the mushrooms. It also combines with the flour, cream and milk to form the creamy sauce. I recommend unsalted butter so that you can control the seasoning.
- Cream and milk. I use equal quantities of single or pouring cream and milk to make the sauce. You can replace the cream with additional milk for a lighter sauce, although it will not be quite as rich.
- Garlic. Use a freshly minced garlic clove or ready-minced garlic from a jar. As a general guide, one large clove is approximately equivalent to one teaspoon of ready-minced garlic.
- Thyme. I used dried thyme. If you prefer fresh thyme, use approximately three times the stated amount of dried thyme.
- Flour. Plain flour, known as all-purpose flour in the US, thickens the creamy mushroom sauce.
- Egg. Lightly beaten and brushed over the puff pastry to give the baked tarts a glossy, golden finish.
- Salt and black pepper. For seasoning the mushroom filling. Add these according to your own taste.
How to make mini mushroom puff pastry tarts
There are three main stages:
- Prepare the creamy mushroom filling
- Prepare and fill the pastry cases
- Bake
Prepare the filling
Step 1 : Peel the onions and chop them finely. Clean the mushrooms and chop them coarsely.
Step 2: Melt the butter in a large frying pan, then add the chopped onions, garlic and thyme and cook gently over a low heat until the onions start to soften.
Step 3: Add the mushrooms and cover the pan with a lid. Cook over low heat for about 5 minutes, stirring occasionally, until the mushrooms have softened and released their moisture. If there is a large amount of liquid in the pan, remove the lid and allow it to reduce slightly.
Step 4: Remove the pan from the heat. Sprinkle in the flour and stir until it has been completely incorporated and no dry flour remains.
Step 5: Gradually add the cream and milk, stirring well after each addition. Return the pan to low heat and continue stirring until the sauce has thickened. Season with salt and black pepper, then remove the pan from the heat and leave the filling to cool.
Prepare and fill the pastry cases and bake
Preheat the oven to 200°C / 180°C fan / 400°F. Lightly grease a 12-hole muffin tin with butter or cooking spray.
Step 6: Unroll the puff pastry. It should form a rectangle approximately 36 × 24 cm (14 × 9½ inches). Cut it into 12 rectangles, each measuring approximately 9 × 8 cm.
Step 7: Press one piece of pastry gently into each hole of the muffin tin. Leave the corners standing above the tin; these will be folded loosely over the filling.
Step 8: Divide the cooled mushroom filling evenly between the pastry cases. Fold the corners loosely over the filling, leaving a few gaps so that the filling remains visible. Brush the exposed pastry with beaten egg.
Step 9: Bake for 15 to 18 minutes (mine were done after 15 minutes) or until the pastry is puffed and golden brown.
Allow the tarts to cool in the tin for a few minutes before carefully lifting them out and arranging them on a serving plate.
Serve warm or at room temperature.
Foodle Club top tips
Follow these handy tips to ensure your minik mushroom puff pastry tarts always turns out perfectly:
- Keep the pastry cold. Leave it in the refrigerator until the filling has been cooked and you are ready to assemble the tarts. Cold puff pastry rises more effectively in the oven.
- Do not leave the mushroom filling too wet. If the mushrooms release a large amount of liquid, cook them uncovered for a few minutes before adding the flour.
- Make sure the sauce is thick. The finished filling should hold its shape on a spoon rather than run into the pastry cases.
- Allow the filling to cool. Hot filling will soften the butter in the puff pastry and may prevent it from rising properly.
- Do not overfill the pastry cases. Divide the filling evenly between all 12 cases so that it does not overflow during baking.
- Preheat the oven fully. Puff pastry needs an initial burst of heat to rise and form crisp, flaky layers.
- Let the tarts rest briefly before removing them. After a few minutes, the pastry will firm up and the tarts will be easier to lift from the tin without breaking.
Your questions answered
Yes. Allow the baked tarts to cool completely, then arrange them in a single layer in a rigid freezer-safe container. Freeze for up to three months.
Defrost them in the container, then arrange them on a baking tray and reheat in a hot oven until warmed through and crisp. Avoid reheating them in the microwave because this will soften the pastry.
Yes. You can bake the tarts up to two days in advance and store them in a covered container in the refrigerator. Reheat them in the oven before serving to restore the crispness of the pastry.
You can also prepare the mushroom filling in advance. Store it in a covered container in the refrigerator for up to two days and allow it to come closer to room temperature before filling the pastry cases.
They can be served at room temperature, which makes them convenient for buffets and picnics. However, they are best served warm, when the filling is creamy and the puff pastry is at its crispest.
Avoid serving them chilled directly from the refrigerator; the best flavour is when the tarts are at room temperature or slightly warmed.
Serve them on their own as a party snack or buffet dish. For a starter or light lunch, add a simple green salad, sliced tomatoes or coleslaw.
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📋The recipe
Creamy mushroom tarts with puff pastry
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Equipment
- 12-hole muffin tin
- Large frying pan
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Use this with care. This is an AI-generated result and may contain errors or inaccuracies. I cannot be held responsible for the information returned.
Ingredients
- 1 roll 13 oz or 375 grams puff-pastry shop-bought
- 9 ounce / 250 grams chestnut mushrooms
- 1 large red onion finely chopped
- 2 ounce / 60 grams unsalted butter
- 1 teaspoon crushed garlic or use 1 large clove fresh minced garlic
- ¾ teaspoon dried thyme
- 1 tablespoon plain flour
- ¼ cup single cream
- ¼ cup milk full-cream or semi-skimmed
- salt and freshly ground black pepper to taste (optional)
- 1 egg (lightly beaten) for eggwash.
Instructions
Prepare the mushroom filling
- Peel the onions and chop them finely. Clean the mushrooms and chop them coarsely.9 ounce / 250 grams chestnut mushrooms, 1 large red onion
- Melt the butter in a large frying pan, then add the chopped onions, garlic and thyme and stir over a low heat until the onions start to soften.2 ounce / 60 grams unsalted butter, 1 teaspoon crushed garlic, ¾ teaspoon dried thyme
- Add the sliced mushrooms and cover the pan with a lid. Cook over low heat for about 5 minutes, stirring occasionally, until the mushrooms have softened and released their moisture. If there is a large amount of liquid in the pan, remove the lid and allow it to reduce slightly.
- Remove the pan from the heat. Sprinkle in the flour and stir until it has been completely incorporated and no dry flour remains.1 tablespoon plain flour
- Gradually add the cream and milk, stirring well after each addition. Return the pan to low heat and continue stirring until the sauce has thickened. Season with salt and black pepper, then remove the pan from the heat and leave the filling to cool.¼ cup single cream, ¼ cup milk, salt and freshly ground black pepper
Prepare and fill the pastry cases
- Preheat the oven to 200°C / 180°C fan / 400°F. Lightly grease a 12-hole muffin tin with butter or cooking spray.
- Unroll the puff pastry. It should form a rectangle approximately 36 × 24 cm (14 × 9½ inches). Cut it into 12 rectangles, each measuring approximately 9 × 8 cm.1 roll 13 oz or 375 grams puff-pastry
- Press one piece of pastry gently into each hole of the muffin tin. Leave the corners standing above the tin; these will be folded loosely over the filling.
- Divide the cooled mushroom filling evenly between the pastry cases. Fold the corners loosely over the filling, leaving a few gaps so that the filling remains visible. Brush the exposed pastry with beaten egg.1 egg (lightly beaten)
Bake
- Bake for 15 to 18 minutes (mine were done after 15 minutes) or until the pastry is puffed and golden brown.
- Allow the tarts to cool in the tin for a few minutes before carefully lifting them out and arranging them on a serving plate.
- Serve warm or at room temperature.
Notes
- Keep the pastry cold. Leave it in the refrigerator until the filling has been cooked and you are ready to assemble the tarts. Cold puff pastry rises more effectively in the oven.
- Do not leave the mushroom filling too wet. If the mushrooms release a large amount of liquid, cook them uncovered for a few minutes before adding the flour.
- Make sure the sauce is thick. The finished filling should hold its shape on a spoon rather than run into the pastry cases.
- Allow the filling to cool. Hot filling will soften the butter in the puff pastry and may prevent it from rising properly.
- Do not overfill the pastry cases. Divide the filling evenly between all 12 cases so that it does not overflow during baking.
- Preheat the oven fully. Puff pastry needs an initial burst of heat to rise and form crisp, flaky layers.
- Let the tarts rest briefly before removing them. After a few minutes, the pastry will firm up and the tarts will be easier to lift from the tin without breaking.
Defrost them in the container, then arrange them on a baking tray and reheat in a hot oven until warmed through and crisp. Avoid reheating them in the microwave because this will soften the pastry.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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Caro says
Love this recipie! Baking them again now. Thank you 👍