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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Mushroom Tartlets with Garlic Herb Cheese Cooking View
Annie's Original

Upon making my whole wheat puff pastry dough, I immediately began to ponder how to best put it to use.  Being late July, it’s not quite time for apple turnovers yet.  My freezer is full of ice cream so we didn’t need any baked goods of the sweet persuasion.  Then seemingly out of nowhere (though in reality, born of my constant desire for all things with garlic, herbs, wine, and oh yes, cheese) these little bites were created.

If you have puff pastry already made (and yes, let me stress again – you really do want to make your own!), these take less than 30 minutes from start to finish.  The puff pastry shells are cut out and assembled and while those bake, you cook the mushroom filling.  Once the shells are baked you fill them up, top with cheese, and bake once more just to get the cheese a bit melty.  What you end up with is a little bite of heaven, equally suitable for a très chic soirée or a stand-at-the-counter afternoon snack while the kids nap.  I’ll leave it to you to decide which works best for you.

Mushroom Tartlets with Garlic Herb Cheese
Yield: about 2 dozen tartlets

Ingredients

  • ½ batch (about 30 oz.) whole wheat puff pastry dough, thawed*
  • 1 large egg plus 1 tbsp. water, lightly beaten
  • 1 tbsp. olive oil
  • 1 tbsp. unsalted butter
  • 8 oz. baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme leaves
  • Salt and pepper, to taste
  • ¼ cup dry white wine
  • 2-4 oz. soft garlic herb cheese, such as Boursin**
Cooking View

Directions

  • Preheat the oven to 425˚ F.  Line a baking sheet with a silicone baking mat or parchment paper.  Place the dough on a lightly floured work surface and roll out to just over ¼-inch thick.  Use a 2-inch round cookie or biscuit cutter to cut out as many rounds of dough as possible.  (Keep them close together to get as many as you can in your first go.  Unlike cookie dough, puff pastry doesn’t take well to being rerolled a second time, as the orientation of the layers is affected and it isn’t pretty when it puffs up.)  Use a smaller round cutter (about 1 inch diameter) to cut the center out of half of the dough rounds.

  • Place the intact dough rounds on the prepared baking sheet.  Brush lightly with the egg wash.  Top each with one of the dough rings and brush the top of the ring with egg wash as well.  Transfer to the oven and bake for 8 minutes.  Rotate the pan 180˚ and reduce the heat to 350˚ F.  Bake 5-10 minutes more, until golden and puffy.  Maintain the oven temperature.

  • Meanwhile, in a large skillet, heat the olive oil and butter over medium-high heat.  Add the mushrooms to the pan and cook, stirring occasionally, until they have softened and most of their juices have evaporated.  Stir in the garlic and thyme and cook just until fragrant, about 1 minute.  Season with salt and pepper to taste.  Add the wine to the pan and cook, scraping any browned bits from the bottom of the pan, until the wine has mostly evaporated.  Remove the pan from the heat.

  • If the centers of the dough rounds have risen a lot, tamp them down so the center well is as deep as possible.  Spoon some of the mushroom filling into each puff pastry shell.  Top each with a bit of the garlic herb cheese.  Return the pan to the oven 1-2 minutes to soften the cheese.  Garnish with additional fresh thyme, if desired.  Serve immediately.

  • *This same concept can certainly be achieved using frozen puff pastry dough, but I have only tried with my homemade version so I cannot comment on what would be an equivalent amount of the store-bought kind.

    **If you are local to the Indy area, I highly recommend the garden herb fromage blanc from Traders Point Creamery.  It is divine!

  • Melanie@carmelmoments.com

    I am not a big mushroom fan but I’m sure my husband would devour these in a moment. I’ll definitely have to give them a try.

  • Warm Vanilla Sugar

    Annie, these sound lovely! Such a fun snack or appetizer!

  • Rayna W.

    This would be perfect for a party appetizer! Thanks for sharing!

  • HalfBakedHarvest

    So perfect!! These sound delicious!

  • Annalise

    Love the sounds of these little tarts! I’d never heard of whole wheat puff pastry before, but I bet it adds a certain special something to this recipe.

  • Caroline L.

    I love a good mushroom dish, especially when there’s something creamy involved with it :)

  • jennie lopez

    This looks like everything I love in life! Can’t wait to try them.

  • http://themoonblushbaker.blogspot.com.au/2013/01/etiquette-guides-and-malted-milk-ball.html Belinda@themoonblushbaker

    I am so inspired by this while wheat baking series! I can not wait to try this. I am just drooling at all the combinations that can come from this

  • http://www.quarterlifecrisiscuisine.com/ Ashley Bee

    Yum! I need to learn to make that dough, and then make these! They look divine!

  • greensnchocolate

    These little tartlets are adorable! And delicious-looking, too! You can’t go wrong with wine, cheese, and herbs :)

  • http://damndelicious.net/ Chung-Ah | Damn Delicious

    I don’t have my own puff pastry made but I do have some sheets to use up so this here is just perfect!

  • http://www.savorysimple.net Savory Simple

    These are such beautiful little tartlets. Homemade puff is SO much better!

  • Zoekatheryne

    I made these for a dinner party I hosted last night, and they were wonderful! Everyone absolutely loved them :) Also, this is kind of a strange question, but I love the background in this picture! Is it a backdrop or an actual counter in your house? Where do you purchase your backdrops?

  • annieseats

    This surface is actually a floor tile I bought at Lowes. It’s one of my favorite backgrounds :)