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Mushroom Gorgonzola Puff Pastry Tarts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 66 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 10 tarts
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mushroom Puff Pastry Tarts are a savory and elegant appetizer or snack, featuring buttery puff pastry topped with a flavorful mixture of sautéed mushrooms, shallots, fresh herbs, and crumbled gorgonzola cheese. Perfectly golden and flaky, these tarts combine the earthy richness of mushrooms with the tang of balsamic vinegar for a deliciously balanced bite.

Ingredients

Scale

Puff Pastry

  • 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
  • Egg wash: 1 egg beaten with 1 Tablespoon water or milk

Mushroom Topping

  • 3 Tablespoons (43g) unsalted butter
  • 3/4 cup (about 90g) sliced shallots (about 2–3 shallots)
  • 1 lb. (16 ounces/454g) sliced mushrooms
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
  • 1 Tablespoon balsamic vinegar
  • 1 cup (120g) crumbled gorgonzola cheese

Optional Garnish

  • Flaky sea salt
  • Extra pepper
  • More cheese
  • More fresh herbs
  • Balsamic glaze

Instructions

  1. Prepare the Dough: If making homemade rough puff pastry, prepare the dough through the second refrigeration stage. If using store-bought frozen puff pastry, ensure it is fully thawed. Keep the dough chilled in the refrigerator until ready to roll out at step 4.
  2. Sauté Shallots and Mushrooms: Heat unsalted butter in a large skillet over medium heat. Add sliced shallots and cook, stirring frequently, until they begin to soften, about 3 minutes. Then add sliced mushrooms, minced garlic, salt, pepper, fresh thyme, and rosemary. Stir well and continue cooking until mushrooms are tender and cooked through, about 5-6 minutes. Remove skillet from heat and stir in balsamic vinegar. Set the mixture aside to slightly cool.
  3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  4. Roll Out the Dough and Cut Tarts: On a lightly floured surface, roll out the puff pastry dough into a rectangle approximately 10 by 17 inches, about 1/8-inch thick. For store-bought puff pastry, overlay one sheet edge over the other and roll to adhere them together before rolling out. Using a pizza cutter or sharp knife, cut the rectangle into two 5 by 17 inch strips, then cut each strip into five smaller rectangles, about 3.5 by 5 inches each, making 10 rectangles total.
  5. Brush with Egg Wash and Add Cheese: Brush each pastry rectangle thoroughly with the egg wash. Crimp the edges with a fork to seal and reinforce shape. Transfer the rectangles gently to the prepared baking sheets, placing five tarts per sheet. If the dough loses shape, reshape with your hands. Evenly sprinkle about 1.5 tablespoons of crumbled gorgonzola cheese on each rectangle.
  6. Top with Mushroom Mixture: Spoon about a scant 1/4 cup of the cooked mushroom topping on each tart over the cheese. Gently press down with the back of a spoon so the mushrooms stick well to the cheese layer.
  7. Bake the Tarts: Bake in the preheated oven for 20-22 minutes or until the puff pastry is fully golden brown and crisp all over.
  8. Garnish and Serve: Remove from oven and optionally garnish with flaky sea salt, extra fresh herbs, additional cheese, pepper, and/or a drizzle of balsamic glaze. Serve warm or at room temperature.
  9. Store Leftovers: Cover and refrigerate any leftovers for up to 5 days. To reheat, microwave gently or place covered with foil in a 300°F (149°C) oven for 8-10 minutes until warmed through.

Notes

  • This recipe uses either homemade rough puff pastry or store-bought puff pastry; both produce excellent flaky results.
  • The mushroom topping is richly flavored with fresh herbs and a splash of balsamic vinegar to enhance depth.
  • You can customize garnishes to your liking, adding more cheese or a balsamic glaze drizzle for extra flavor.
  • The tarts are best enjoyed warm but are still delicious at room temperature.
  • Leftovers keep well refrigerated and reheat nicely without losing crispness.

Nutrition

  • Serving Size: 1 tart
  • Calories: 290
  • Sugar: 3g
  • Sodium: 280mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 45mg

Find it online: https://lazydayrecipes.com/mushroom-gorgonzola-puff-pastry-tarts-recipe/