These Mushroom and Cheese Tarts are made with a base of puff pastry. They’re a delicious and elegant appetizer or side dish recipe.
I love these mushroom and cheese tarts because although they look very impressive, they are very easy to make! You can amaze everyone around you by serving this yummy savory treat instead of the usual rice, potatoes or pasta.
Ingredients needed:
- flour (for rolling)
- one sheet of Puff Pastry
- olive oil
- mixed mushrooms
- kosher salt and freshly ground black pepper
- Romano cheese
- fresh chives
How to make Mushroom and Cheese Tarts:
Dust a work surface with flour. Place a piece of thawed puff pastry on the work surface, and gently roll it into an 11-inch square. Cut the big square into 4 equal squares.
Score a 1-inch border on each square using a paring knife. Just draw the border with the knife without cutting all the way through the pastry.
Then use a fork to prick inside the pastry. Refrigerate the pastries for 10 minutes, then pop into the oven for 15 minutes.
Use a variety of mushrooms for this recipe. You can use button, portobello, cremini, shiitake- any variety you want. Just be sure to cut off any woody stems, and slice thinly.
Sauté the mushrooms in olive oil with a little salt and pepper. Cook until tender.
Add cheese to the center of each baked tart. Top with mushrooms. Then top with the rest of the cheese. Bake again for 6 to 8 minutes. Sprinkle fresh chives on top.
If serving these as appetizers, cut each of the tarts into 2 or 4 pieces. I like to serve them as a side dish with dinner. It’s something a little different than rice or potatoes!
The puff pastry is always wonderful. It’s golden and buttery and crisp. The mushrooms and cheese are a lovely pairing with the pastry to create totally delicious little tarts. Enjoy!
Here are a few more tarts you might like try:
- Tomato and Goat Cheese Tart
- Spinach, Feta and Pine Nut Phyllo Tart
- Pear and Prosciutto Ricotta Tart
- Roasted Vegetable Tart
- Rustic Tomato and Zucchini Tart
Mushroom and Cheese Tarts
Ingredients
- all purpose flour, for rolling
- One sheet frozen puff pastry (thawed)
- 1 tablespoon olive oil
- 1¼ pounds thinly sliced mixed mushrooms, such as cremini, shiitake, and button
- coarse salt and freshly ground black pepper
- ¾ cup (3 ounces) coarsley shredded Romano cheese
- 2 tablespoons snipped fresh chives
Instructions
- Preheat the oven to 400°F.
- On a lightly floured surface, roll the pastry to an 11-inch square; cut into 4 equal squares. Using a paring knife, lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, prick the dough inside the border.
- Place the pastry squares on a baking sheet; refrigerate 10 minutes. Then bake until golden, about 15 minutes.
- Meanwhile, in a large skillet, heat the oil over medium-high. Add the mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
- Dividing evenly, sprinkle ½ cup of the Romano cheese in the center of the baked pastry squares; top with mushrooms and remaining ¼ cup of cheese. Bake until the cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
