These little individual, vegetarian tart squares couldn’t be easier to make, but they also couldn’t be more sophisticated and party-worthy.  Flaky, decadent puff pastry squares are topped with a blend of sautéed mushrooms and onions mixed with nutty Gruyere cheese for an amazing hors d’oeuvres or appetizer.  They can be passed at a party, or piled on a serving plate at a buffet.  They are wonderful warm, but also delicious at room temperature.

Mushroom Puff Pastry Tartlets

During the holidays we all need some easy go-to appetizers to make for get-togethers.  And sometimes those gatherings are last minute, and then we need to pull something together from what we have on hand.  This is where a roll of Jus-Rol puff pastry has its moment to shine ever so brightly.  If you have a roll of this in the fridge (or two…) then a fun appetizer or a delicious dessert is just waiting to happen.  

What I love about this refrigerated dough is that there is no defrosting necessary.  You simply take it from the fridge, unroll lit onto its own parchment paper, top as desired band bake.  There are lots of other things you can do with this puff pastry, too – think filled pastries, pot pie toppers, hand pies, cheese straws and more.  It’s also non GMO and vegan, with no artificial colorings or flavoring.  To find Jus-Rol refrigerated doughs near you, click here.  

Mushroom Puff Pastry Tartlets: Flaky store-bought puff pastry gets topped with a savory mixture of caramelized onions, mushrooms and nutty Gruyere cheese.

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Mushroom Puff Pastry Tartlets

How to Make Mushroom Puff Pastry Tartlets

In a large skillet melt 2 tablespoons of the butter. Over medium high heat.  Add the mushrooms and onions and cook, stirring frequently for about 8 minutes until the mushrooms and onions have browned up nicely and any excess liquid released by the mushrooms has evaporated.  Add the garlic and the rosemary and stir for another minute until you can smell the garlic.  Remove from the heat and cool completely.  Stir in the gruyere cheese until completely blended.  

Meanwhile, preheat the oven to 425 degrees.  Unroll the chilled puff pastry onto its parchment paper on a rimmed baking sheet.  

Mushroom Puff Pastry Tartlets

Cut the puff pastry into 24 squares.  Brush the beaten egg over the top of the whole sheet of puff pastry.

Mushroom Puff Pastry Tartlets

Place a heaping tablespoon of the onion mushroom mixture in the middle of each square, and spread it out, leaving a ¼-inch border plain at the edges of each of the squares.  Place in the fridge to chill for 30 minutes.

Mushroom Puff Pastry Tartlets

Bake for 16 to 20 minutes until the puff pastry is golden brown and flaky and the mushroom mixture is hot, with the cheese becoming melty.  Allow to sit for 2 minutes before serving hot.

Also, if you don’t want to make the individual tartlets, just skip the part where you cut the puff pastry into squares, and brush with the egg wash.  Then spread the mushroom mixture evenly over the top of the puff pastry, leaving a ½-inch border plain.  Bake for the same amount of time, and cut into squares for serving.  These make a nice side bread-type dish as well.  

Also check out this recipe for Stuffed Mushrooms!

Mushroom Puff Pastry Tartlets

Tips and Variations

The mushrooms mixture can be made up to 2 days ahead of time and stored in a tightly covered container in the fridge.  You can spread if over the puff pastry straight from the fridge.

Instead of rosemary you can sub in other herbs – thyme or marjoram would be a good choice.

Think about sprinkling some crispy bits of crumbled bacon over the top of these little puffed tartlets if you like (though clearly they then cease to be vegetarian!)

Mushroom Puff Pastry Tartlets

What to Serve with Mushroom Puff Pastry Tartlets:

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Mushroom Puff Pastry Tartlets

Flaky store-bought puff pastry gets topped with a savory mixture of caramelized onions, mushrooms and nutty Gruyere cheese.
Yield: 12 People
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Diet: Vegetarian

Ingredients

  • 2 tablespoons unsalted butter
  • 8 ounces sliced and roughly chopped mushrooms , button, cremini, or other wild mushrooms
  • 1 cup diced red or yellow onion
  • ½ teaspoon minced garlic
  • 1 teaspoon fresh minced rosemary leaves or ½ teaspoon dried rosemary
  • Kosher salt and freshly ground pepper to taste
  • 1 cup grated gruyere cheese
  • 1 package Jus-Rol puff pastry , chilled (13.2 ounce)
  • 1 large egg , lightly beaten
  • 2 tablespoons minced fresh flat-leaf parsley

Directions

  • In a large skillet melt 2 tablespoons of the butter. Over medium high heat. Add the mushrooms and onions and cook, stirring frequently for about 8 minutes until the mushrooms and onions have browned up nicely and any excess liquid released by the mushrooms has evaporated. Add the garlic and the rosemary and stir for another minute until you can smell the garlic. Remove from the heat and cool completely. Stir in the gruyere cheese until completely blended.
  • Meanwhile, preheat the oven to 425 degrees. Unroll the chilled puff pastry onto its parchment paper on a rimmed baking sheet. Cut the puff pastry into 24 squares. Brush the beaten egg over the top over the whole sheet of puff pastry.
  • Place a heaping tablespoon of the onion mushroom mixture in the middle of each square, and spread it out, leaving a ¼-inch border plain at the edges of each of the squares. Place in the fridge to chill for 30 minutes.
  • Bake for 16 to 20 minutes until the puff pastry is golden brown and flaky and the mushroom mixture is hot, with the cheese becoming melty. Allow to sit for 2 minutes before serving hot.

Nutrition Information

Calories: 302kcal | Carbohydrates: 20g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 188mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

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