Mushroom Puff Pastry Tartlets

5 from 1 vote

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

Mushroom Puff Pastry Tartlets on a round wooden board.

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 on a wooden board.

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.  Here’s where to find Jus-Rol refrigerated doughs near you.  

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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Rectangular Mushroom Puff Pastry Tartlets on parchment paper.

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.  

Woman unrolling puff pastry onto a baking sheet.

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

Woman brushing a cut sheet of puff pastry with beaten egg.

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.

Woman topping pieces of puff pastry with a mushroom mixture.

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 on a wooden board next to a container of Jus-Rol puff pastry.

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 on a round wooden board.

What to Serve with Mushroom Puff Pastry Tartlets:

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5 from 1 vote

Mushroom Puff Pastry Tartlets

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

Instructions 

  • 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.

Notes

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!)

Nutrition

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
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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