Mushroom and Truffle Tartlets
Savory tartlets filled with creamy mushroom and truffle mixture, baked in flaky puff pastry for an elegant appetizer. This french-inspired vegetarian (vegetarian) ready in about 45 minutes layers sheet (14 oz), thawed puff pastry, butter, finely chopped onion into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 sheet (14 oz), thawed puff pastry
- 2 tbsp butter
- 1 cup, sliced (cremini and shiitake) mixed mushrooms
- 1/4 cup, finely chopped onion
- 2 cloves, minced garlic
- 1/2 cup heavy cream
- 1/4 cup, grated Parmesan cheese
- 1/2 tsp truffle oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh chives
Instructions
- Step 1: Preheat oven to 375°F. Roll puff pastry on floured surface, cut into 8 squares, and press into muffin tin cups. Prick bottoms with fork, bake 12 minutes until golden.
- Step 2: Melt 2 tbsp butter in skillet over medium heat, add 1 cup sliced mushrooms and 1/4 cup chopped onion, cook 8 minutes until mushrooms tender and onion golden.
- Step 3: Stir in 2 minced garlic cloves, cooking 1 minute until fragrant.
- Step 4: Add 1/2 cup heavy cream, 1/4 cup grated Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper, simmer 5 minutes until sauce thickens.
- Step 5: Remove tart shells from oven, fill with mushroom mixture, drizzle with 1/2 tsp truffle oil, and top with 2 tbsp chopped fresh chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom and Truffle Tartlets take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Mushroom and Truffle Tartlets?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Mushroom and Truffle Tartlets?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Truffle Tartlets for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mushroom and Truffle Tartlets vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
