Flaky puff pastry tartlets filled with a savory medley of wild mushrooms, shallots, cream, and thyme — a beautiful balance of earthy, buttery, and herbal flavors in a bite-sized form.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 25 minsTotal Time 45 minsients For the pastry
1 sheet puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
For the filling
2 tbsp unsalted butter
1 tbsp olive oil
1 small shallot (or ½ small onion), finely chopped
10 oz mixed wild mushrooms (shiitake, cremini, oyster, chanterelle), cleaned and chopped
1 clove garlic, minced
1 tsp fresh thyme leaves (plus extra for garnish)
¼ cup dry white wine (optional but recommended)
¼ cup heavy cream
2 oz grated Gruyère or Fontina cheese
Salt and freshly ground black pepper, to taste
Prepare the tartlet bases
1
Preheat oven to 400°F (200°C) .
Roll out puff pastry on a lightly floured surface.
Cut into 12 rounds (about 3 inches wide) using a cookie cutter or glass.
Press each round gently into a mini tartlet tin or muffin tray.
Prick the bases lightly with a fork to prevent puffing.
Brush edges with beaten egg wash .
Bake 8–10 minutes , until lightly golden. Remove and set aside to cool slightly.
Make the mushroom filling
2
In a skillet, heat butter and olive oil over medium heat.
Add chopped shallot and cook for 2–3 minutes , until translucent.
Add mushrooms and cook 6–8 minutes , until softened and most liquid evaporates.
Stir in minced garlic and thyme; cook 1 minute more.
Deglaze with white wine , stirring until nearly evaporated.
Add cream, stir gently, and cook until slightly thickened (about 2 minutes ).
Remove from heat and season with salt and pepper. Stir in grated cheese.
Assemble the tartlets
3
Spoon about 1 tablespoon of mushroom mixture into each pastry shell.
Return to the oven and bake 8–10 minutes , until pastry edges are golden brown and filling is bubbling.
Serve
4
Let cool slightly before removing from tins.
Garnish with extra thyme leaves or a sprinkle of Parmesan.
Serve warm or at room temperature.
Serving Suggestions
5
Pair with a winter greens salad dressed in balsamic or truffle vinaigrette.
Perfect alongside a glass of Pinot Noir, Chardonnay, or Champagne .
Serve on a rustic wooden board or platter for elegant presentation.
Tips & Variations
6
Cheese swaps: Use goat cheese or mascarpone for a creamier, tangier filling.
Vegan option: Use plant-based puff pastry, olive oil instead of butter, and coconut cream instead of dairy cream.
Make ahead: Prepare filling and pastry shells separately up to a day in advance; assemble and bake just before serving.
Seasonal twist: Add caramelized onions or a touch of truffle oil for luxurious depth.
Ingredients ients For the pastry
1 sheet puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
For the filling
2 tbsp unsalted butter
1 tbsp olive oil
1 small shallot (or ½ small onion), finely chopped
10 oz mixed wild mushrooms (shiitake, cremini, oyster, chanterelle), cleaned and chopped
1 clove garlic, minced
1 tsp fresh thyme leaves (plus extra for garnish)
¼ cup dry white wine (optional but recommended)
¼ cup heavy cream
2 oz grated Gruyère or Fontina cheese
Salt and freshly ground black pepper, to taste
Directions Prepare the tartlet bases
1
Preheat oven to 400°F (200°C) .
Roll out puff pastry on a lightly floured surface.
Cut into 12 rounds (about 3 inches wide) using a cookie cutter or glass.
Press each round gently into a mini tartlet tin or muffin tray.
Prick the bases lightly with a fork to prevent puffing.
Brush edges with beaten egg wash .
Bake 8–10 minutes , until lightly golden. Remove and set aside to cool slightly.
Make the mushroom filling
2
In a skillet, heat butter and olive oil over medium heat.
Add chopped shallot and cook for 2–3 minutes , until translucent.
Add mushrooms and cook 6–8 minutes , until softened and most liquid evaporates.
Stir in minced garlic and thyme; cook 1 minute more.
Deglaze with white wine , stirring until nearly evaporated.
Add cream, stir gently, and cook until slightly thickened (about 2 minutes ).
Remove from heat and season with salt and pepper. Stir in grated cheese.
Assemble the tartlets
3
Spoon about 1 tablespoon of mushroom mixture into each pastry shell.
Return to the oven and bake 8–10 minutes , until pastry edges are golden brown and filling is bubbling.
Serve
4
Let cool slightly before removing from tins.
Garnish with extra thyme leaves or a sprinkle of Parmesan.
Serve warm or at room temperature.
Serving Suggestions
5
Pair with a winter greens salad dressed in balsamic or truffle vinaigrette.
Perfect alongside a glass of Pinot Noir, Chardonnay, or Champagne .
Serve on a rustic wooden board or platter for elegant presentation.
Tips & Variations
6
Cheese swaps: Use goat cheese or mascarpone for a creamier, tangier filling.
Vegan option: Use plant-based puff pastry, olive oil instead of butter, and coconut cream instead of dairy cream.
Make ahead: Prepare filling and pastry shells separately up to a day in advance; assemble and bake just before serving.
Seasonal twist: Add caramelized onions or a touch of truffle oil for luxurious depth.
Wild Mushroom & Thyme Tartlets
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