Mushroom and Parmesan Tarts
Elevate your appetizer game with these irresistible Mushroom and Parmesan Tarts, a flaky puff pastry delight that combines rich, golden-brown mushrooms sautéed with garlic, fresh thyme, and a hint of cream. Topped with a generous layer of nutty Parmesan cheese, these tarts bake to perfection with beautifully crisp edges and a golden, buttery finish. Perfect for entertaining or a light lunch, this recipe is an elegant yet simple dish that comes together in under 45 minutes. Serve warm with a fresh green salad or as a standout addition to your charcuterie board. Whether hosting a dinner party or indulging in a cozy treat, these savory mushroom tarts are guaranteed to impress. Keywords: mushroom tarts, Parmesan appetizer, savory puff pastry recipes.
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Recipe Information
Ingredients
- 1 sheet (store-bought or homemade) Puff pastry
- 250 grams Button mushrooms
- 2 cloves Garlic
- 2 tablespoons Butter
- 1 teaspoon Fresh thyme
- 3 tablespoons Heavy cream
- 50 grams (grated) Parmesan cheese
- 1 large (beaten, for egg wash) Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
- 1 tablespoon (for dusting) All-purpose flour
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Dust your work surface with a small amount of flour and roll out the puff pastry sheet until it is approximately 3mm thick. Cut the pastry into 4 equal rectangles and place them onto the prepared baking sheet.
Using a sharp knife, lightly score a 1cm border around each rectangle, being careful not to cut all the way through. This will create a raised edge on the tart as it bakes.
In a skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.
Stir in the fresh thyme, salt, and black pepper. Add the heavy cream and cook for another 2 minutes, allowing the mixture to thicken slightly. Remove from the heat and let cool slightly.
Spoon the mushroom mixture onto the center of each pastry rectangle, staying within the scored edges. Sprinkle the grated Parmesan evenly over the top of each tart.
Brush the borders of the pastry with the beaten egg to ensure a golden, glossy finish when baked.
Bake the tarts in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove the tarts from the oven and allow them to cool for 5 minutes before serving. Enjoy warm as an appetizer or pair with a crisp salad for a light meal.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 130 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
