Mushroom Garlic Cream Tarts
Elevate your appetizer game with these indulgent Mushroom Garlic Cream Tarts! Buttery puff pastry serves as the perfect base for a luscious filling of sautéed button mushrooms, fragrant garlic, and a rich cream-Parmesan sauce, all seasoned with the earthy aroma of fresh thyme. These mini tarts bake up golden and flaky, with a crispy edge that frames the creamy, savory center. Perfect for dinner parties, brunch spreads, or an elegant snack, these tarts are a versatile crowd-pleaser that come together in just 40 minutes. Whether served warm or at room temperature, each bite is a delightful combination of rustic mushroom flavors and luxurious creamy decadence. Try this recipe to add an effortlessly gourmet touch to your next gathering!
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups button mushrooms
- 3 cloves garlic cloves
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 large egg
- 1 tablespoon milk
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the puff pastry sheets on a lightly floured surface and roll them out slightly to smooth the folds. Cut each sheet into 6 equal rectangles or squares to make 12 tart shells in total.
Using the tip of a knife, score a 1/2-inch border around each tart rectangle without cutting all the way through. This will create a raised edge when baked.
In a small bowl, whisk together the egg and milk to make an egg wash. Brush the edges of each tart base with the egg wash and place the pastry on the prepared baking sheet. Refrigerate until ready to use.
Heat a large skillet over medium heat. Add butter and olive oil, allowing them to melt and combine.
Finely chop the garlic cloves and slice the mushrooms. Add them to the skillet and sauté for 5-7 minutes, or until the mushrooms are golden and the garlic is fragrant.
Reduce the heat to low and pour in the heavy cream. Stir to combine, letting it simmer for 2-3 minutes.
Stir in the Parmesan cheese, fresh thyme, salt, and pepper. Cook for another 2 minutes until the mixture thickens. Remove the mushroom mixture from the heat and let it cool slightly.
Remove the tart shells from the refrigerator. Use a spoon to evenly distribute the mushroom mixture within the scored edges of each tart.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and allow to cool slightly before serving. Optionally, garnish with a few sprigs of fresh thyme.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 2617 mg | 114% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.4 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 979 mg | 75% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 681 mg | 14% | |
*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.
