These are a savory baking favorite! The individual mushroom tarts come together with puff pastry dough; mushrooms, shallots, and herbs; and gorgonzola cheese. You can use store-bought puff pastry or homemade pastry dough.

Prep Time: 30 minutes (add 3 hours for homemade dough)
Cook Time: 30 minutes
Total Time: 1 hour (add 3 hours for homemade dough)
Yield: 10 tarts

Ingredients

Dough

• 1 lb. homemade rough puff pastry or store-bought frozen & thawed puff pastry (2 sheets)
• egg wash: 1 egg beaten with 1 Tablespoon water or milk

Topping

• 3 Tablespoons (43g) unsalted butter
• 3/4 cup (about 90g) sliced shallots (about 2–3 shallots)
• 1 lb. (16 ounces/454g) sliced mushrooms
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
• 1 Tablespoon balsamic vinegar
• 1 cup (120g) crumbled gorgonzola cheese
• optional for garnish: flaky sea salt, pepper, more cheese, more fresh herbs, balsamic glaze

Instructions

1. Dough: Prepare homemade rough puff pastry dough through 2nd refrigeration. If using store-bought frozen puff pastry, make sure it’s thawed. Keep either dough in the refrigerator until step 4 below.
2. Topping: Over medium heat in a large skillet, cook butter and sliced shallots, stirring often, until shallots begin to soften, about 3 minutes. Add mushrooms, garlic, salt, pepper, thyme, and rosemary. Stir and cook until mushrooms are soft, about 5–6 minutes. Remove from heat and stir in balsamic vinegar. Set aside to slightly cool as you roll out the dough.
3. Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
4. On a lightly floured work surface using a lightly floured rolling pin, roll pastry dough into a rectangle about 10×17 inches in size. The dough will be around 1/8-inch thick. (If using store-bought, place the edge of one sheet over the other and use a rolling pin to adhere them together. Roll the whole thing out into a 10×17-inch rectangle.) Using a pizza cutter or a sharp knife, cut down the middle so you have two 5×17-inch rectangles, then cut across so you have 10 rectangles, each about 3.5×5 inches in size.
5. Egg Wash & Assemble: Brush egg wash all over puff pastry rectangles. Crimp edges with a fork. Carefully transfer dough to lined baking sheets, 5 tarts per sheet. If dough loses shape, use your hands to reshape into rectangles. Sprinkle each with about 1.5 Tablespoons cheese. Spoon the mushroom topping, about a scant 1/4 cup for each tart, over the cheese. Lightly press down on mushroom topping with the back of a spoon so it sticks to the cheese.
6. Bake tarts for 20–22 minutes, or until the pastry is golden brown all over.
7. Remove from the oven and, if desired, garnish with flaky sea salt, more fresh herbs, a little extra cheese, and/or a drizzle of balsamic glaze. Serve warm or at room temperature.
8. Cover and store leftovers in the refrigerator for up to 5 days. Reheat in the microwave, or cover with foil and bake in a 300°F (149°C) oven for 8–10 minutes.

Notes

1. Make-Ahead Instructions: If using homemade dough, see the detailed rough puff pastry recipe instructions for make-ahead and freezing details. You can prep the dough 48 hours in advance or freeze for up to 1 month. You can also make the mushroom topping ahead of time. Complete step 2 and then cover and refrigerate for up to 1 day before assembling the tarts. (No need to bring to room temperature before using, but you will notice the butter slightly solidifies in the refrigerator that’s ok.) You can also assemble the individual tarts ahead of time, through step 5. Cover and place the tarts in the refrigerator for up to 1 day before baking. No need to bring to room temperature before baking.
2. Freezing Instructions: You can freeze the baked and cooled tarts for up to 3 months. Thaw in the refrigerator and reheat (covered with aluminum foil) in a 300°F (149°C) oven for 8–10 minutes before serving.
3. Special Tools (affiliate links): Baking Sheets | Silicone Baking Mat or Parchment Paper | Rolling Pin | Pizza Cutter | Pastry Brush | Flaky Sea Salt
4. Mushrooms: Use any mushroom variety that you enjoy. I tested the mushroom tarts several times, and used a variety of mushrooms that all worked very well. Sliced shiitake, baby bella (cremini) mushrooms, or any sliced white mushrooms are great; you can also use a mix of mushrooms.
5. What Other Cheese Can I Use? Gorgonzola was the top choice here, but it may not be everyone’s favorite cheese! Gruyère is another fabulous choice, or use gouda, goat cheese, or a sharp white cheddar. It’s a 1:1 swap.
6. Full-Size Tart: Follow the exact instructions here, only do not cut the rolled-out dough into individual rectangles. Use the egg wash, crimp the edges with a fork, and scatter the cheese and mushroom topping all over. Increase the bake time to about 35–38 minutes. The process is similar to my butternut squash tart.

Estimated Nutrition Per Serving