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Mushroom and Thyme Puff Pastry Tartlets

Mushroom puff pastry tartlets pair browned cremini mushrooms, fresh thyme, and Gruyère with crisp, golden pastry. Baked as six individual rectangles, they make savory appetizers with a flaky border and cheesy mushroom centers.
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Prep Time 15 minutes
Cook Time 34 minutes
cooling and resting 10 minutes
Total Time 59 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: French
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 puff pastry sheet, frozen; thawed according to package directions
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 shallot small, finely chopped
  • 12 oz cremini mushrooms cleaned and sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 1 egg large, beaten
  • 0.5 cup Gruyère cheese grated

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 12-inch skillet

Method
 

  1. Thaw the puff pastry according to package directions until pliable but still cold.
  2. Heat the oven to 400°F.
  3. Line a 13x18-inch rimmed baking sheet with parchment paper.
  4. Heat the olive oil and butter in a 12-inch skillet over medium-high heat.
  5. Add the shallot and cook for 1 minute.
  6. Add the mushrooms, salt, and pepper and cook for 8 to 10 minutes, stirring occasionally, until browned and no liquid remains.
  7. Stir in the garlic and thyme for 30 seconds.
  8. Set the filling aside to cool for 5 minutes.
  9. Unfold the pastry on a lightly floured surface.
  10. Cut the pastry into 6 equal rectangles.
  11. Score a 1/2-inch border around each rectangle without cutting all the way through.
  12. Prick the centers several times with a fork.
  13. Arrange the pastry rectangles on the prepared baking sheet.
  14. Brush the borders with the beaten egg.
  15. Divide the Gruyère and mushroom mixture among the centers, keeping the filling inside the scored borders.
  16. Bake for 18 to 22 minutes, until the pastry is puffed and golden brown.
  17. Let the tartlets rest on the baking sheet for 5 minutes before serving.

Notes

For crispest edges, keep the pastry cold until you are ready to fill it. Refrigerate leftovers for up to 3 days; freeze baked tartlets for up to 2 months. If needed, use a vegetarian hard cheese in place of the Gruyère.