Name: Mushroom Tarts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 24 mini tarts
Cuisine: American

Balancing Bowls Verified

January 29, 2026

These savory mushroom tarts are my attempt at that perfect bite-sized appetizer for any gathering. Packed with savory mushrooms, melty cheese, and a buttery crust, they're rich in flavor yet easy to prepare. Whether you're hosting a dinner party, bringing an appetizer to a potluck, or just craving something a little fancy, these mini tarts are the way to go. You can also adapt the recipe to make one large tart.

From the Cook

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Mushroom Tarts

Balancing Bowls Verified

Ingredients

WarningMilk and 5 other allergens identified

Instructions

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Homemade Dough

Place flour and salt in a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour before rolling out.

Tarts

Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add mushrooms, shallots, salt, and pepper. Sauté for 10-15 minutes.

Stir in 2 tablespoons Worcestershire sauce and cook for an additional 2-3 minutes. Remove from heat and cool.

Preheat oven to 375°F (190°C). Roll dough to ⅛-inch thickness and cut into 2.5-inch rounds. Press small circles into mini muffin tin and chill for 10 minutes.

In a large bowl, whisk together egg, milk, mozzarella, Parmesan, and thyme. Fold in cooled mushroom mixture.

Spoon 1 tablespoons of the mushroom mixture of filling into each mini tart shell. Bake for 12-15 minutes, until filling is set and lightly browned. Cool before serving.

Making a Large Savory Mushroom Tart:

If you prefer to make one large tart, use a 9-inch tart pan instead of the mini muffin tin.

Blind-bake the pie crust at 400°F (200°C) for 10 minutes with parchment paper and pie weights, then remove the weights and bake for another 5 minutes before adding the mushroom filling. Reduce the oven temperature to 375°F (190°C) and bake the tart for 30–45 minutes until the filling is set and golden.

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Tips & Tricks (5)

Crust Chilling Technique 🧊
Chill the prepared pie dough for at least 30 minutes before rolling to ensure a flakier, more tender crust that won't shrink during baking.
Mushroom Moisture Magic 🍄
Always sauté mushrooms over high heat and do not overcrowd the pan to prevent excess moisture, which can make your tart filling soggy.
Cheese Layering Pro Tip 🧀
Grate Parmesan and mozzarella separately and layer the Parmesan first as a moisture barrier to prevent the crust from becoming soggy.
Blind Baking Brilliance 🥧
Use pie weights or dried beans during initial crust baking to prevent puffing and ensure a crisp, even base for your mushroom tarts.
Thyme Infusion Trick 🌿
Strip thyme leaves from stems and crush them gently between your fingers before adding to release maximum essential oils and aromatic flavor.

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About the Cook

Balancing Bowls

I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.