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Mushroom Tarts

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Ingredients

Warning0 allergens identified

Mushroom Tarts

Filling:

14 ounces mixed mushroomsfinely chopped

4 shallotsfinely chopped

4 sprig fresh thyme (leaves only)

2 tablespoons olive oil

¼ tsp salt

⅛ tsp ground black pepper

2 tablespoons Worcestershire sauce

1 egg

⅓ cup milk

1 cup mozzarella cheeseshredded

½ cup Parmesan cheesegrated

Homemade Pie Crust (if not using store bought)

2 ½ cups all-purpose flour

1 tsp kosher salt

2 sticks unsalted buttercold, cut into 1/2 inch cubes

ice water

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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Chill Your Pastry Dough ❄️
Keep your butter and ice water extremely cold, and refrigerate the dough for at least 30 minutes before rolling and baking to achieve a flaky, tender crust that won't shrink.
Dry Your Mushrooms Thoroughly 🍄
Pat the sliced mushrooms with paper towels after cooking to remove excess moisture, preventing soggy tarts and allowing the filling to set properly with a rich, concentrated flavor.
Bloom Your Thyme in Butter 🌿
Infuse your melted butter with fresh thyme leaves for 2-3 minutes before mixing into the filling to extract maximum aromatic oils and deepen the savory profile.
Pre-Bake Your Shells 🥧
Blind-bake the tart shells for 8-10 minutes before adding filling to prevent a soggy bottom crust and ensure even baking throughout all components.
Balance Your Cheese Blend 🧀
Use a 2:1 ratio of mozzarella to Parmesan—the mozzarella provides stretch and richness while Parmesan adds nutty depth and prevents the filling from becoming too heavy.