With holiday entertaining upon us, I’m pleased to share a new and delicious recipe for you today: Gruyere cheese and mushroom tartlets with puff pastry! This savory mushroom recipe appetizer makes an elegant (but easy) party bite. I developed these mushroom puff pastry appetizers as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Gruyere-Mushroom Puff Pastry Bites recipe on Allrecipes here, or scroll down for the full Mushroom-Gruyere Tartlets recipe, along with cooking tips for making these yummy little mushroom Gruyere puff pastry bites.
More party bites like these mushroom puff pastry appetizers
- Quick and Easy Party Appetizers with Four Ingredients or Less
- Crock Pot Party Meatballs
- Cranberry-Brie Bites
- Mushroom-Gruyere Tartlets
- Honey-Walnut Brie Bites
- Feta and Spinach Tartlets
- Garlic and Herb Baked Camembert
- Bacon-Ranch Cheese Ball
- Fall-Spiced Mini Apple-Cream Cheese Turnovers
- Pear, Bacon, Queso Bites
- Brown Sugar BBQ Mini Sausages
- Tater Tot Mini Cheeseburger Bites
- Loaded BBQ Pulled Pork Tater Tots Cups
- Easy Buffalo Chicken Bites
- Instant Pot Feta, Spinach, and Artichoke Dip
- Air Fryer Bacon-Wrapped Scallops with Sriracha Mayo
- Bacon-Wrapped Teriyaki Turkey Meatballs
- Vegan Jalapeno Poppers
- Salmon Croquettes
- Chili Cheese Dog Bites
- Fried Tomatillo Bites with Chipotle Remoulade
- Jalapeno Bruschetta
- Bacon and Shrimp Rangoons
What you need to make these mushroom tartlets with puff pastry
To make these mushroom Gruyere tartlets, you’ll need:
- Mini muffin pan
- Nonstick cooking spray
- 1 tablespoon olive oil
- ½ medium onion, diced
- 8 ounces baby bella mushrooms, chopped
- 2 cloves garlic, minced
- freshly cracked salt and black pepper to taste
- 1 sheet frozen puff pastry, thawed
- 2 ounces Gruyere cheese, shredded
- 1 tablespoon grated Parmesan cheese
- ¼ teaspoon dried thyme (you can substitute fresh thyme leaves instead of dried thyme if you prefer)
How to make these mushroom puff pastry appetizers
To make these mushroom Gruyere puff pastry bites, start by preheating the oven to 375 degrees F (190 degrees C). Spray the cups of two 12-cup mini muffin pans (or one 24-cup mini muffin pan) with nonstick cooking spray.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until the edges of the onion begin to brown and caramelize (about 3 minutes). Add chopped mushrooms and minced garlic, and cook until the mushrooms are soft (3 to 4 minutes). Season the mushroom mixture with salt and pepper, then transfer the mixture to a paper towel-lined plate with a slotted spoon. The paper towel will help absorb any excess moisture from the vegetables.
The next step in making these mushroom puff pastry appetizers is to roll out one defrosted puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut the pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into a mini muffin cup and prick with the tines of a fork.
Divide the mushroom mixture between the 24 pastry cups. Top with shredded Gruyere and Parmesan cheeses (try to keep the cheeses inside the cups as best you can). Finally, sprinkle the tops of the mushroom Gruyere tartlets with dried thyme (or you can substitute fresh thyme leaves if you prefer).
Bake the mushroom Gruyere tartlets in the preheated oven until the pastry is puffed up and the corners are golden brown (14 to 16 minutes). Cool the mushroom puff pastry appetizers in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.
These mushroom tartlets with puff pastry are so easy to make- deceptively easy with how good they taste and how well they present! Here’s the Mushroom-Gruyere Tartlets recipe. Enjoy!
Mushroom-Gruyere Tartlets
Delicious Gruyere cheese and mushroom tartlets with puff pastry are perfect for holiday entertaining! This savory mushroom recipe appetizer makes an elegant (but easy) party bite.
Ingredients
- nonstick cooking spray
- 1 tablespoon olive oil
- ½ medium onion, diced
- 8 ounces baby bella mushrooms, chopped
- 2 cloves garlic, minced
- freshly cracked salt and black pepper to taste
- 1 sheet frozen puff pastry, thawed
- 2 ounces Gruyere cheese, shredded
- 1 tablespoon grated Parmesan cheese
- ¼ teaspoon dried thyme
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
- Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
- Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
- Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
- Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.
Notes
Substitution Tip: You can substitute fresh thyme leaves instead of dried thyme if you prefer.
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