Recipes

How to Make Mushroom Tarts

Makes 6
Prep Time: 10 minutes
Bake Time: 25 minutes
Total Time: 35 minutes

Dough to use:

Either 5″ x 5″ Squares, 10″ x 15″ Sheets or 15 lb. Ready-to-Sheet Bulk.

Ingredients:

Pastry & Topping:

6 Pennant Puff Pastry squares
Egg Wash (1 egg whisked + 1-2 tbsp. water)

Mushroom Filling:

2 cups mushrooms (cremini or button), sliced
1 small shallot, minced
1 garlic clove, minced
2 tbsp. olive oil
2 tbsp. fresh thyme leaves
Salt & pepper, to taste

Goat Cheese Garnish:

½ cup goat cheese
2 tbsp. fresh thyme leaves
1 tbsp. lemon zest
2 tsp. lemon juice
Pepper, to taste

1. Preparation:

Thaw desired number of squares, sheets or prepare bulk dough according to directions, adapt to 5″ x 5″ size.

Preheat oven to 375ºF. Line a baking sheet with parchment paper.

2. Filling Preparation:

a. In a medium saucepan over medium-high heat, sauté mushrooms, shallot, and garlic in olive oil for 5–8 minutes until mushrooms are soft.

b. Remove from heat and stir in 2 tbsp fresh thyme. Season with salt and pepper.

Cooking mushrooms in advance helps reduce excess liquid during baking.

3. Makeup:

a. Place pastry squares on the prepared baking sheet.

b. Score a ½-inch border around each square and brush edges with egg wash.

c. Spoon the mushroom mixture into the center of each pastry square.

4. Baking:

Bake for 18–20 minutes, or until pastry is puffed and golden brown.

5. Finishing:

a. In a small food processor, blend goat cheese, remaining thyme, lemon zest, and lemon juice until smooth. Season with pepper to taste.

b. Top each tart with a dollop of goat cheese mixture.

c. Garnish with fresh thyme leaves before serving.

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