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    Home » Recipes » Savoury tart recipes

    Creamy mushroom tarts - with puff pastry

    Published: Dec 14, 2020 · Modified: Jun 16, 2024 by VJ · This post may contain affiliate links · 1 Comment

    Jump to recipe

    Garlic, mushrooms and red onions with a hint of thyme feature in this recipe for creamy mushroom tarts. These little tarts make a great addition to any buffet table, or why not serve them as a side dish with your next roast?

    Overhead shot of 6 mushroom tarts.
    Jump to:
    • The ultimate party snack
    • What makes them so good?
    • What ingredients do I need?
    • What are the steps involved?
    • Your questions answered
    • Save for later
    • Related recipes
    • 📋The recipe

    The ultimate party snack

    There's something about mini savoury pies and tarts that makes them so appealing. Just imagine taking a bite out of one of these little beauties and hearing the satisfying crunch as your teeth sink into the crispy puff pastry, before your mouth explodes with the flavours of mushroom, garlic and thyme.

    These creamy mushroom tarts (or mushroom pies if you're from the north of England) always make an appearance on my buffet table when I'm entertaining. And they are always one of the first things to get devoured. They are so incredibly moreish. It's impossible to stop at just one.

    And once the guests have gone home, and life gets back to normal, this recipe gets relegated to the back of my mind and forgotten about until the next party. Which is a pity, because these mini mushroom hand pies really are incredibly tasty, and deserve to be eaten more often.

    I've called them mushroom tarts, but I think my US readers would probably refer to them as mushroom hand pies - which is a pretty apt description. You pick them up in your fingers and eat them!

    What makes them so good?

    I'm glad you asked!

    These mini pies are so good, firstly because as I've said, they have an incredible taste. Mushrooms and thyme pair amazingly well, and if you add garlic and cream to the mix you have a match made in heaven. These tarts are like garlic mushrooms in pie form!

    Secondly - they are so quick and easy to make. You can use store-bought puff pastry, so you don't have to make your own. And the filling takes minutes to prepare. Seriously, you can have these pies in the oven in less than 20 minutes.

    Thirdly, they are economical. The cost of making 12 of these creamy mushroom tarts works out to less than £3.00. And look at how they are crammed with filling.

    And finally - you don't have to serve them only as party snacks. They make a great dinner party starter, or you can even serve them as a light lunch with a slice of crusty bread and a plate of cherry tomatoes.

    Close up of the inside of a mushroom tart.

    What ingredients do I need?

    You only need a few ingredients to make these mushroom tarts, and you will probably have most, if not all, in your cupboard already. You can get the exact measurements and full instructions for making creamy mushroom tarts 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.

    Ingredients for the mushroom tarts.
    • A roll of ready-rolled puff pastry. If you can only find a block of pastry, roll it to about one-eighth of an inch thick.
    • Mushrooms - I've used chestnut mushrooms because I like the nutty taste, but you can use your own favourite.
    • Red onion - very finely diced. You could use white onion too if you prefer.
    • Butter - this is used for frying the onions and softening the mushrooms.
    • Cream and milk - this is for making the sauce - I used equal quantities of cream and milk. If you are watching your weight you could use all milk and skip the cream.
    • Garlic - if you have fresh cloves you can crush them, otherwise use ready-crushed garlic from a jar. You will need approximately 1 clove of fresh garlic for each teaspoon of garlic from a jar.
    • Thyme - I've used dried thyme. If you prefer you can use fresh thyme, but you will need three times the amount of fresh.
    • Flour - This is used to thicken the mixture. Plain all-purpose flour is fine.
    • A lightly beaten egg - for glazing the pies.
    • Salt and black pepper (which are optional) for seasoning.

    What are the steps involved?

    There are 3 main steps for making these little pies:

    • Prepare the filling
    • Prepare and fill the pastry cases
    • Bake

    Prepare the filling

    Steps for frying the onions and mushrooms.
    • Peel the onions and chop them finely. Wipe any black bits off the mushrooms and chop them coarsely.
    • Melt the butter in a large frying pan, then add the chopped onions, garlic and thyme and sweat over a low heat until the onions start to soften.
    • Add the mushrooms, cover the frying pan with a lid, and leave for about 5 minutes on low heat until the mushrooms have released their moisture.
    • Remove from the heat and stir in the flour, removing as many lumps as possible.
    • Add the cream and milk, return to the heat and stir until the mixture thickens.
    • Remove from the heat and allow to cool while you prepare the pastry cases.

    Prepare and fill the pastry cases

    Steps for assembling and baking the mushroom tarts.
    • Grease a 12-hole muffin pan lightly with butter or spray with cooking oil.
    • Unroll the puff pastry. You should have a rectangle approximately 36cm x 24cm. Cut the pastry into 12 equal squares approximately 8cm or 9cm square.
    • Place each pastry square in one of the holes of the muffin pan. Don't be too precise (see image 2 above) - leave the points of the pastry sticking up. These will be folded onto the filling once it has been added.
    • Divide the mushroom mixture equally between the 12 pastry cases and fold the points of the pastry down over the filling. Don't enclose the filling completely. It's fine to leave gaps - this will give the finished tarts a nice rustic look.
    • Brush the top of the tarts with beaten egg to help them brown nicely.

    Bake

    • Place the muffin pan in a preheated hot oven (200C / 400F) and leave them to bake for about 15 minutes. All ovens are different - my tarts were perfect after 15 minutes. Start to check after 12 minutes and remove from the oven when they are nicely browned.
    • Leave the tarts to cool slightly, then remove them from the muffin pan and arrange on a serving platter.
    • Serve warm.
    A serving dish piled with mushroom tarts.

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    Your questions answered

    Can I freeze these mushroom tarts?

    Yes, you can freeze them. Just put the cooked baked tarts in a single layer in a rigid container and freeze for up to three months.
    To use, remove from the freezer and allow to defrost in the container. Then arrange them on a baking sheet and heat them in a hot oven for about 5 minutes until piping hot. Serve immediately.

    Can I make them in advance?

    Yes, you can make these mushroom pies up to two days in advance. Store the cooked tarts, covered, in the refrigerator and reheat in a hot oven once you are ready to eat them.

    How else can I serve creamy mushroom tarts?

    These tarts will make a great accompaniment to a roast dinner. Serve as a side vegetable. The garlic mushroom flavour would go particularly well with roast chicken or roast lamb.

    Save for later

    Why not pin this recipe for creamy mushroom tarts to one of your Pinterest boards so you can find it later? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

    Related recipes

    If you enjoyed these creamy mushroom pies, perhaps you'd like to try some of my other party-type recipes:

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    You can find many similar recipes on my picnic and barbeque recipes page.

    📋The recipe

    Overhead shot of 6 mushroom tarts.

    Creamy mushroom tarts with puff pastry

    Garlic, mushrooms and red onions with a hint of thyme feature in this recipe for creamy mushroom tarts. These little tarts make a great addition to any buffet table, or why not serve them as a side dish with your next roast.
    Recipe by: Veronica
    Party, Pies
    British
    Calories 229
    Prep 25 minutes minutes
    Cook 15 minutes minutes
    Total Time 40 minutes minutes
    Servings: 12 mushroom tarts
    Print Pin Comment Bookmark Saved!
    Prevent your screen from going dark
    5 from 2 votes

    (Click the stars to rate this recipe)

    Equipment

    • 12-hole muffin tin
    • Large frying pan

    Ingredients

    • 1 roll (13 oz or 375g) puff-pastry shop-bought
    • 9 ounce (250g) chestnut mushrooms
    • 1 large red onion finely chopped (approx 1 cup)
    • 2 ounce (60g) unsalted butter
    • 1 teaspoon crushed garlic or 1 clove fresh garlic (minced)
    • ½ 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)

    Instructions

    Prepare the mushroom filling

    • Peel the onions and chop them finely. Wipe any black bits off the mushrooms and chop them coarsely.
    • 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.
    • Add the mushrooms, cover the frying pan with a lid, and leave for about 5 minutes on a very low heat until the mushrooms have released their moisture.
    • Remove from the heat and stir in the flour, removing as many lumps as possible.
    • Now add the cream and milk, return to the heat and stir until the mixture thickens.
    • Taste for seasoning, and add salt and black pepper to taste if necessary.
    • Remove from the heat and allow to cool while you prepare the pastry cases.

    Prepare and fill the pastry cases

    • Grease a 12-hole muffin pan lightly with butter or spray with cooking oil.
    • Unroll the puff pastry. You should have a rectangle approximately 36cm x 24cm. Cut the pastry into 12 equal squares approximately 8cm or 9cm square.
    • Place each pastry square in one of the holes of the muffin pan.
    • Divide the mushroom mixture equally between the 12 pastry cases and fold the points of the pastry down over the filling. Don't enclose the filling completely. It's fine to leave gaps - this will give the finished tarts a nice rustic look.
    • Brush the top of the tarts with beaten egg to help them brown nicely.

    Bake

    • Place the muffin pan in a pre-heated hot oven (200C / 400F) and leave them to bake for about 15 minutes. All ovens are different - my tarts were perfect after 15 minutes. Start to check after 12 minutes and remove from the oven when they are nicely browned.
    • Leave the tarts to cool slightly, then remove from the muffin pan and arrange on a serving platter.
    • Serve warm.

    Notes

    Note 1 - I used ready-rolled puff pastry.  If you use a block of unrolled pastry, you should roll it out approximately one-eighths of an inch thick into a rectangle approximately 36cm x 24cm.
    Note 2 - Dried herbs are much stronger than fresh.  If using fresh thyme you should use 3 times the amount of fresh thyme as dried.
     

    Nutrition

    Calories - 229kcal | Carbohydrates - 17g | Protein - 3.5g | Fat - 16.7g | Saturated Fat - 6g | Cholesterol - 13mg | Sodium - 113mg | Potassium - 116mg | Fiber - 1g | Sugar - 1.4g | Calcium - 20mg | Iron - 2mg

    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.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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      5 from 2 votes (1 rating without comment)

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    1. Caro

      November 18, 2022 at 4:39 pm

      5 stars
      Love this recipie! Baking them again now. Thank you 👍

      Reply

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