Description
Flaky puff pastry tarts filled with a creamy, savory mushroom mixture and baked until golden and crisp, perfect as an appetizer or light meal.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 8 ounces mushrooms, finely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 4 ounces cream cheese, softened
- 1 cup shredded Gruyere cheese
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat, add mushrooms, and cook until softened and most moisture evaporates.
- Stir in garlic, salt, black pepper, and thyme, then remove from heat and let cool slightly.
- Roll out the puff pastry and cut into even rectangles, then place them on the prepared baking sheet.
- Spread a layer of cream cheese onto each pastry rectangle, leaving a small border around the edges.
- Spoon the mushroom mixture over the cream cheese and sprinkle with shredded Gruyere.
- Brush the pastry edges with beaten egg.
- Bake for 18 to 20 minutes until the pastry is puffed and golden.
- Remove from the oven, let cool slightly, then serve warm.
Notes
- Allow the mushroom mixture to cool before assembling to keep the pastry flaky.
- Chop mushrooms finely for even cooking.
- Reheat leftovers in the oven to restore crispness.
Nutrition
- Serving Size: 1 tart
- Calories: 260
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg