If you’re looking for a versatile savoury tart that’s easy to make yet delicious enough to impress, these Mushroom Tartlets are the answer. Packed with earthy chestnut mushrooms, fragrant thyme, and gooey melted cheese, they’re a delight for any mushroom lover. The combination of gruyere and parmesan cheeses gives each tart a creamy, slightly nutty flavour, while the buttery shortcrust pastry provides a light and crisp base. Whether you’re hosting a gathering or just want a warming snack, these tartlets are ideal for any occasion.
Why You’ll Love This Recipe:
- Quick and Easy: With ready-rolled shortcrust pastry, these tartlets come together in no time, making them perfect for last-minute entertaining or weeknight dinners.
- Delicious Flavours: The mix of mushrooms, thyme, and Worcester sauce brings out a rich, savoury taste that’s balanced perfectly with the cheese.
- Flexible Serving Options: Serve these tartlets as appetisers, part of a brunch spread, or even alongside a fresh green salad for a light meal.
Tips for Making the Best Mushroom Tartlets:
- Dry the Mushrooms Thoroughly: Make sure to cook the mushrooms until all their liquid has evaporated. This keeps the pastry from getting soggy and enhances the mushrooms’ rich, earthy flavour.
- Use a Variety of Mushrooms: Although chestnut mushrooms work beautifully, feel free to mix in shiitake or portobello mushrooms.
- Brush the Pastry with Egg Wash: This step gives the tartlets a beautiful, golden finish and a satisfying, slightly crisp edge.
Frequently Asked Questions
Can I use puff pastry instead of shortcrust?
Yes, puff pastry can add a flakier texture to the tartlets. Just keep an eye on the baking time, as puff pastry may cook slightly faster.
How long do these tartlets keep?
These tartlets are best enjoyed fresh but can be stored in an airtight container in the fridge for up to two days. Reheat in the oven at 160°C to bring back some crispness.
Can I freeze the tartlets?
Yes, you can freeze them after baking. Allow the tartlets to cool completely, then wrap them individually and freeze. Reheat in the oven straight from frozen at 160°C until heated through.
Are there any cheese substitutes?
Gruyere and parmesan give a rich flavour, but you can substitute with cheddar or gouda if preferred.
Easy Mushroom Tartlets
Course: lunch, DinnerDifficulty: Easy4
servings15
minutes20
minutes35
minutesIngredients
250g chestnut mushrooms, sliced
1 onion, chopped
2 cloves of garlic, chopped
30g butter
½ tsp dried thyme
1 tsp Worcester sauce
100g gruyere cheese, grated
30g parmesan cheese, grated
1 package ready-rolled savoury shortcrust pastry
1 tbsp olive oil
Salt and pepper, to taste
1 egg, beaten (for brushing)
Directions
- Heat a pan over medium heat, add the olive oil and butter, and sauté the onions and garlic for 2–3 minutes until softened.
- Add the sliced mushrooms, dried thyme, Worcester sauce, salt, and pepper. Cook for around 10 minutes, stirring occasionally, until all the liquid from the mushrooms has evaporated. Remove from heat and allow the filling to cool.
- Prepare the Pastry Base:
- Preheat your oven to 180°C.
- Roll out the shortcrust pastry sheet and cut it into four equal pieces.
- Place the gruyere cheese on each piece, leaving a 1cm border around the edges.
- Assemble the Tartlets:
- Divide the mushroom mixture evenly among the pastry pieces, placing it on top of the cheese. Sprinkle each tart with parmesan cheese.
- Fold the edges of each pastry piece slightly inwards to create a border.
- Brush the edges of each tart with the beaten egg for a golden finish.
- Bake:
- Transfer the tartlets to a baking tray lined with parchment paper.
- Bake in the preheated oven for 18–20 minutes or until the pastry is golden and crisp.
- Allow the tartlets to cool slightly before serving. They’re perfect on their own or paired with a fresh green salad