I absolutely love this recipe because it combines the flaky, buttery goodness of puff pastry with the rich creaminess of the mushroom filling, creating an indulgent treat that’s perfect for brunch or a cozy night in. Plus, the aroma of freshly baked pastries mingling with garlic and thyme fills my kitchen with pure happiness every time!
Creating fresh ingredient recipes brings me great joy, and of all of them, I believe the Creamy Mushroom Tartlets may be my most favorite. Puff pastry forms a flaky yet tender base for these tartlet-lets (they’re so small you could almost call them a “doughnut hole” version of a tart).
Sautéed mushrooms are the main filling ingredient, of course, and, oh, the flavor achieved with just a bit of fresh thyme (substituting with dried thyme would not be advisable). After the mushrooms, the next most important flavor player is cream cheese.
Ingredients
Puff pastry:
Base that is light and buttery; rich in carbohydrates.
Olive oil:
Fats that promote heart health; contributes a delicate richness.
Mushrooms:
Flavorful, high-protein, low-calorie; good source of B vitamins.
Onion:
Provides sweetness and depth; brings antioxidants.
Garlic:
Profoundly fragrant; provides bolstering qualities for the immune system.
Thyme:
Aromatic plant; supplies resinous, minty tones.
Cream cheese:
Texture: Creamy
Taste: Rich, with a slight tang.
Heavy cream:
Rich, buttery smoothness; increases richness and complexity.
Ingredient Quantities
- 1 package of puff pastry, thawed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 500g mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- 150g cream cheese, softened
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped
- 1 egg, beaten (for egg wash)
Instructions
1. To ready your oven for baking, set the temperature to 200°C (or 390°F). When the oven is preheated, you can move on to lining your baking sheet. A baking sheet is simply a flat surface that you put inside an oven, and it can be made of several different heat-conducting materials. For this particular recipe, we are using a sheet made of aluminum, which is a good choice because it heats quickly and evenly.
2. On a surface lightly dusted with flour, roll out the puff pastry and cut it into 6-8 squares. Move the squares onto the prepared baking sheet.
3. Make shallow cuts to mark a border about 1 cm from the edge of each pastry square, using a sharp knife and taking care not to cut through the pastry. Brush the egg wash along the border.
4. In a frying pan, warm the olive oil over medium heat. Add the diced onion and sauté until clear, about 3-4 minutes.
5. Minced garlic should be added to the skillet, cooking for 1 minute more until it becomes aromatic.
6. Blend in the mushrooms and thyme, cooking until the mushrooms are tender and most of the liquid has evaporated, 8-10 minutes. Season with salt and pepper to your taste.
7. In a bowl, combine softened cream cheese and heavy cream. Mix until smooth. Add the cooked mushroom mixture and blend well.
8. Spoon the luscious mixture of mushrooms into the center of each pastry square, remaining within the scored edges.
9. Preheat the oven to 350°F. Bake the tartlets in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.
10. Take out of the oven, and sprinkle with freshly chopped parsley. Then serve warm.
Equipment Needed
1. Oven
2. Baking sheet (made of aluminum)
3. Parchment paper or silicone baking mat
4. Rolling pin
5. Knife
6. Pastry brush
7. Frying pan
8. Stove
9. Mixing bowl
10. Spoon
11. Cutting board
12. Measuring spoons
13. Measuring cups
FAQ
- Can I use a different type of mushroom?Certainly! You are welcome to combine a selection of mushrooms that you love or to utilize whatever you have available.
- How do I prevent the puff pastry from becoming soggy?Verify that the mushrooms are thoroughly cooked and that any moisture has dissipated before putting them on the pastry.
- Can I prepare the filling in advance?You can prepare the mushroom filling up to a day in advance and keep it in the refrigerator.
- Is there a substitute for cream cheese?A good alternative is to use ricotta or a soft goat cheese; just know that the flavor profile will be a bit different.
- How long should I bake the tartlets?Heat your oven to 200°C (400°F) and then bake them for approximately 15-20 minutes or until you see a golden-brown color.
- Can the tartlets be served cold?Though they’re most delicious served warm, their taste does not suffer when enjoyed at room temperature.
- Can I freeze the tartlets for later? Yes, freeze after baking and reheat directly from frozen in the oven until hot.
Substitutions and Variations
Puff pastry: Replace with phyllo dough for a lighter, flakier texture.
Olive oil: For a flavor boost, use butter. For a dairy-free alternative, use coconut oil.
Replace with portobello or cremini mushrooms for a different depth of flavor.
Thyme leaves: If using dried thyme, cut the amount in half, as dried herbs are more potent. Alternatively, use oregano for a different flavor profile.
Mascarpone cheese can produce a similar creamy texture, or for a lighter option, ricotta can be used.
Pro Tips
1. Dry the Mushrooms: After slicing the mushrooms, spread them on a paper towel and let them sit for a few minutes before cooking. This helps remove excess moisture, allowing them to brown better in the pan and intensifying their flavor.
2. Chill the Pastry Before Baking: Once you’ve assembled the tartlets, place them in the fridge for about 15 minutes before baking. This helps the pastry hold its shape better in the oven and results in a flakier texture.
3. Optional Cheese Garnish: For an extra layer of flavor, sprinkle a little grated Parmesan cheese over the mushrooms before baking. This adds a lovely savory note to the tartlets.
4. Substitute Fresh Herbs: If you’re out of fresh thyme, dried thyme can work in a pinch, but reduce the quantity to about 1/3 of the fresh amount. Alternatively, rosemary can add a unique twist to the flavor profile.
5. Use Parchment: For easier cleanup and to prevent sticking, line the baking sheet with parchment paper before placing the puff pastry squares on it. It also ensures even baking on the bottom of the tartlets.
Creamy Mushroom Tartlets Recipe
My favorite Creamy Mushroom Tartlets Recipe
Equipment Needed:
1. Oven
2. Baking sheet (made of aluminum)
3. Parchment paper or silicone baking mat
4. Rolling pin
5. Knife
6. Pastry brush
7. Frying pan
8. Stove
9. Mixing bowl
10. Spoon
11. Cutting board
12. Measuring spoons
13. Measuring cups
Ingredients:
- 1 package of puff pastry, thawed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 500g mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- Salt and pepper, to taste
- 150g cream cheese, softened
- 2 tablespoons heavy cream
- 1 tablespoon fresh parsley, chopped
- 1 egg, beaten (for egg wash)
Instructions:
1. To ready your oven for baking, set the temperature to 200°C (or 390°F). When the oven is preheated, you can move on to lining your baking sheet. A baking sheet is simply a flat surface that you put inside an oven, and it can be made of several different heat-conducting materials. For this particular recipe, we are using a sheet made of aluminum, which is a good choice because it heats quickly and evenly.
2. On a surface lightly dusted with flour, roll out the puff pastry and cut it into 6-8 squares. Move the squares onto the prepared baking sheet.
3. Make shallow cuts to mark a border about 1 cm from the edge of each pastry square, using a sharp knife and taking care not to cut through the pastry. Brush the egg wash along the border.
4. In a frying pan, warm the olive oil over medium heat. Add the diced onion and sauté until clear, about 3-4 minutes.
5. Minced garlic should be added to the skillet, cooking for 1 minute more until it becomes aromatic.
6. Blend in the mushrooms and thyme, cooking until the mushrooms are tender and most of the liquid has evaporated, 8-10 minutes. Season with salt and pepper to your taste.
7. In a bowl, combine softened cream cheese and heavy cream. Mix until smooth. Add the cooked mushroom mixture and blend well.
8. Spoon the luscious mixture of mushrooms into the center of each pastry square, remaining within the scored edges.
9. Preheat the oven to 350°F. Bake the tartlets in the preheated oven for 15-20 minutes or until the pastry is puffed and golden brown.
10. Take out of the oven, and sprinkle with freshly chopped parsley. Then serve warm.
