Description

These irresistible mushroom tartlets are a comforting and savory delight, perfect for a cozy night in. Made with a rich, cheesy mushroom filling encased in flaky puff pastry, they are easy to prepare and always a crowd-pleaser. Enjoy them as an appetizer or a light meal.

Ingredients

Scale

2 cups Mushrooms, finely chopped
1 medium Onion, sautéed
2 tablespoons Olive Oil for sautéing
1 teaspoon Salt
1/2 teaspoon Black Pepper
8 ounces Cream Cheese, softened
1/2 cup Parmesan Cheese, grated
1 sheet Puff Pastry, store-bought

Instructions

Preheat the oven according to the puff pastry package instructions, typically around 400°F.
Sauté the onion in a skillet with olive oil over medium heat until translucent, about 3-5 minutes.
Add the finely chopped mushrooms and cook until they release moisture and become tender, about 5-7 minutes.
Season with salt and black pepper, then let the mushroom mixture cool slightly.
Combine the cooled mushroom mixture with softened cream cheese and grated Parmesan until smooth and well-mixed.
Roll out the puff pastry on a lightly floured surface and cut into desired shapes (squares or circles).
Spoon a generous dollop of the mushroom filling onto each piece of pastry.
Fold the pastry over the filling and seal the edges well. Crimp with a fork for decoration if desired.
Bake in the preheated oven until the pastry is golden brown and puffed, about 15-20 minutes.
Optional: Sprinkle fresh herbs on top before serving.

Notes

For best results, use high-quality puff pastry and thaw it completely before use.
Experiment with different mushroom varieties like cremini or shiitake for unique flavors.
Ensure cream cheese and Parmesan are thoroughly mixed for a smooth filling.
Seal pastry edges well to prevent filling leaks during baking.
Brush pastry tops with egg wash before baking for a golden finish.
Serve warm with a side of dipping sauce like garlic aioli.
For dairy-free, use non-dairy cream cheese and Parmesan alternatives.
Add fresh herbs like thyme or rosemary for an aromatic twist.
Incorporate chopped walnuts or pecans for added crunch.
For a vegan version, use plant-based puff pastry and silken tofu as a cream cheese substitute.
Add sun-dried tomatoes and Italian seasoning for an Italian flair.
Mix in cooked sausage or bacon for a heartier filling.
A touch of caramelized onions or balsamic glaze adds a hint of sweetness.
Store baked tartlets in an airtight container in the fridge for up to 3 days.
Freeze unbaked tartlets by wrapping individually and storing in a freezer bag for up to 2 months. Bake from frozen, adding extra cooking time.
Reheat baked tartlets in a preheated oven at 350°F for 10-15 minutes. Avoid microwaving.
Keep tartlets at room temperature for no longer than 2 hours.
Prepare the filling up to 3 days in advance and refrigerate.
Cut puff pastry shapes and refrigerate, covered, for up to 24 hours.
If someone has a mushroom allergy, these tartlets are not suitable.

Nutrition

Serving Size: 1 tartlet
Calories: 150 kcal
Sugar: 1 g
Sodium: 300 mg
Fat: 11 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 20 mg

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