Mushroom and Pecorino Tarts

These Mushroom and Pecorino Tarts are made with a base of puff pastry. They’re a delicious and elegant appetizer or side dish recipe.

Mushroom and Pecorino Tarts

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 30 minutes


  • all-purpose flour, for rolling
  • 1 sheet frozen puff pastry (half a 17.3oz. pkg.), thawed
  • 1 tablespoon olive oil
  • 1 1/4 pounds mixed mushrooms, such as cremini, shiitake (stems removed), and button, thinly sliced
  • coarse salt and ground pepper
  • 3/4 cup coarsely shredded Pecorino Romano cheese (3 ounces)
  • 2 tablespoons snipped fresh chives


  1. Preheat oven to 400°F.
  2. On a lightly floured surface, roll 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 dough inside border.
  3. Place pastry squares on baking sheet; refrigerate 10 minutes. Bake until golden, about 15 minutes.
  4. Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.
  5. Dividing evenly, sprinkle 1/2 cup Pecorino in center of baked pastry squares; top with mushrooms and remaining 1/4 cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.
SOURCE: (via Everyday Food)