Mushroom Tarts

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.

Author: Balancing Bowls

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 24 mini tarts

Calories: 167 kcal per serving

Ingredients

14 ounces - mixed mushrooms
4 - shallots
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 cheese
½ cup - Parmesan cheese
2 ½ cups - all-purpose flour
1 tsp - kosher salt
2 sticks - unsalted butter
ice water

Instructions

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.
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.
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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