Mushroom Asiago Tarts
Golden, flaky, and irresistibly savory, these Mushroom Asiago Tarts are the ultimate crowd-pleaser for brunch gatherings, holiday appetizers, or elegant dinners. Featuring buttery puff pastry as a base, these tarts are filled with a rich medley of sautéed cremini and button mushrooms, aromatic shallots and garlic, and a hint of thyme. A luxurious touch of heavy cream and melty Asiago cheese elevates the filling for a creamy, umami-packed bite. Brushed with an egg wash for a beautifully crisp crust, these individual-sized tarts are baked to perfection and make a stunning presentation. Ready in just under an hour, they're easy yet impressive, perfect for entertaining or indulging in a gourmet treat right at home.
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 300 grams Cremini mushrooms
- 200 grams Button mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 small Shallots
- 2 Garlic cloves
- 1 teaspoon Fresh thyme
- 100 milliliters Heavy cream
- 120 grams Grated Asiago cheese
- 1 Egg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley
- 1 tablespoon Flour
Instructions
Preheat the oven to 200°C (400°F) and line two baking sheets with parchment paper.
Lightly dust a clean surface with flour, then roll out the puff pastry sheets to smooth out any creases. Cut the pastry into 4 equal squares per sheet (8 total) and place them on the baking sheets.
Using a sharp knife, score a 1 cm (1/2 inch) border around each square, being careful not to cut all the way through. Prick the inside of the border with a fork to prevent it from puffing up excessively.
Chop the cremini and button mushrooms into small pieces. Mince the shallots and garlic.
In a large skillet, heat the butter and olive oil over medium heat. Add the shallots and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
Add the chopped mushrooms to the skillet. Sprinkle with the salt, black pepper, and thyme. Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates.
Mix in the heavy cream and cook for 2 more minutes until it thickens slightly. Remove the skillet from heat and stir in half of the grated Asiago cheese and the chopped parsley.
Spoon the mushroom mixture evenly onto the center of each pastry square, staying within the scored border.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash along the borders of each tart to create a golden crust while baking.
Sprinkle the remaining Asiago cheese over the mushroom filling.
Bake the tarts in the preheated oven for 20–25 minutes, or until the pastry is golden brown and puffed.
Remove the tarts from the oven and let them cool slightly before serving. Garnish with additional fresh parsley if desired.
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 16.5 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1010 mg | 78% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2538 mg | 54% | |
*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.
