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Mushroom Tartlets

Mushroom Tartlets




Approx. 2 Dozen Squares


1 hour


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  • 1 package of thawed puff pastry


  • 4 tbls of salted butter
  • 2 tbls of Mazola Vegetable Oil
  • 2 ½ cups of cremini mushrooms, sliced
  • 1 medium yellow onions, diced
  • 2 garlic cloves, minced
  • 2 tbls of fresh thyme, plus more for garnish
  • 1 tsp of Fleischmann’s Corn Starch, mixed with 2 tsps of cold
  • water
  • 1 tbls of butter
  • 1 tbls of balsamic vinegar
  • ½ cup of gruyere cheese, grated
  • 1 egg, lightly beaten with 1 tsp of water
  • salt and pepper to taste



  1. Preheat oven to 400°F.


  1. In a large pan over medium heat, heat 2 tbls of oil. Add the diced onions and cook until golden and soft (about 10-15 minutes). Stir in salt and add sliced mushrooms. Cook together until the mushrooms are tender and caramelized, about 10 minutes.
  2. Stir cornstarch slurry and cook until thickened (approx 2 minutes). Add in butter, garlic, thyme and balsamic vinegar and cook for another 2 minutes. Remove from heat and set aside.


  1. Remove the puff pastry from the fridge. Cut into 7cm squares. Score 1 ½ cm from the 4 edges of each square (do not cut right through the pastry). Spoon mushroom mixture within the scored areas of each square and top lightly with cheese.
  2. Brush edges with egg mixture.
  3. Bake at 400° F for 12-16 minutes or until golden brown.
  4. Cool on wire rack and garnish with more fresh thyme and season to taste.
  5. Let cool and enjoy!


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