Mushroom Tartlets
Impress your guests with mushroom tartlets. Bite-sized mini pastries are filled with a savory mixture of mushroom duxelles and fontina cheese.
Mushroom tartlets are the perfect bite-sized treat for any occasion, combining rich, savory flavors with an elegant presentation. These miniature pastries start with a tender cream cheese pastry (the same used for pecan tassies) and are baked to perfection in a mini muffin tin. The filling is a mushroom duxelles—a finely processed blend of mushrooms and shallots —enhanced with sour cream, a touch of garlic powder, and fragrant thyme. A small cube of fontina cheese melts into the center of each tartlet during baking, adding a creamy, slightly nutty finish.
The cream cheese pastry is super simple (only 3 ingredients!) and bakes up beautifully in a mini muffin tin. The mushroom filling comes together quickly with a food processor and a skillet, and a cube of fontina in the center adds the perfect melty touch.
These savory mushroom tartlets are the kind of thing that disappears fast at a party. They’re buttery, bite-sized, and filled with a rich mushroom and cheese center that feels a little fancy without being fussy.
Why You’ll Love It
Perfect for parties. These mini tarts are just the right size for appetizers or finger food.
Simple but elegant. A three-ingredient pastry and easy mushroom filling give you maximum impact with minimal effort.
Customizable. Swap the cheese, add herbs, or use the base pastry for other savory fillings.
Make-ahead friendly. You can prep them in advance and reheat or serve at room temperature.
Ingredient Notes
- Cream cheese pastry – This is the same base used for pecan tassies. It’s tender and holds up beautifully to savory fillings.
- Mushrooms – Button, cremini, or a mix will all work. The food processor makes quick work of the chopping.
- Shallot – Adds a subtle sweetness and depth. You could sub in finely chopped onion if needed.
- Sour cream – Adds richness and a slight tang to the mushroom mixture.
- Fontina – Melts beautifully and has a mild nutty flavor. Gruyère, mozzarella, or even goat cheese would work as alternatives.
- Thyme – A classic pairing with mushrooms. Use fresh if you have it, or a pinch of dried.
Steps to Make Savory Mushroom Tartlets
- Make the pastry first by beating the butter, cream cheese, and flour until soft dough forms. Chill it for an hour so it’s easy to work with.
- While the dough chills, pulse the mushrooms and shallot in a food processor, then sauté in butter until all the liquid is cooked off. Stir in flour, then finish with sour cream, thyme, salt, and pepper.
- Shape the dough into small balls and press them into a mini muffin tin, creating deep wells. Spoon in the mushroom mixture and top each with a cube of fontina.
- Bake until golden and puffy. Let them cool slightly before removing from the tin. Serve warm or at room temperature.
Recipe Variations
- Try a different cheese. Gruyère, goat cheese, or blue cheese would each bring something different.
- Add herbs or spice. A pinch of nutmeg or some finely chopped rosemary would complement the mushrooms nicely.
- Use caramelized onions. Swap the mushroom duxelles for a deeply caramelized onion filling for a whole new flavor.
- Spinach and feta option. Sauté chopped spinach and mix with feta for a Mediterranean twist.
Serving Suggestions
- Serve as part of a holiday appetizer spread or finger food buffet.
- Pair with a sparkling wine, crisp white, or even a dry rosé.
- Add to a brunch board alongside mini quiches or deviled eggs.
How to Store and Reheat
Refrigerate: Store leftover tartlets in an airtight container in the fridge for up to 3 days.
Freeze: Arrange cooled tartlets on a baking sheet and freeze until solid. Transfer to a freezer bag and label. Freeze for up to 2 months.
To Reheat:
Reheat in a 325°F oven for 10 to 12 minutes, or until warmed through. For best results, avoid the microwave to keep the pastry crisp.
Savory Mushroom Tartlets With Fontina Cheese
Ingredients
- 1/2 cup butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 1/4 cups all-purpose flour, 144 grams
For the Mushroom Filling
- 8 ounces mushrooms, cleaned and coarsely chopped
- 1 medium shallot, coarsely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons sour cream
- 1/4 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1 teaspoon chopped thyme leaves or a dash of dried thyme
- 2 tablespoons butter
- 2 tablespoons flour
- 2 ounces fontina cheese, cut into 1/2-inch cubes
Instructions
- Combine the 1/2 cup of butter, cream cheese, and 1 1/4 cups of flour in a mixing bowl and beat to make a soft dough. Shape into a disk and wrap in plastic wrap; refrigerate for 1 hour.
- Put the mushrooms and shallot in a food processor and process until finely chopped; remove to a bowl.
- Heat 2 tablespoons of butter in a skillet over medium heat. Add the mushroom mixture and cook until the liquids have evaporated. Stir the flour into the mixture and cook for 2 minutes, stirring constantly. Remove the mushroom mixture from the heat and stir in the sour cream, salt, pepper, and thyme. Heat the oven to 375°F.
- Remove the dough from the fridge and shape it into 1-inch balls. They will each weigh about 1/2-ounce or 14 grams. Place the dough balls in the mini muffin tin and make a deep indentation in each one with your thumb. Push the dough up the sides of each muffin cup.
- Fill each lined muffin cup with a rounded teaspoon of the mushroom duxelles mixture and top with a cube of fontina cheese.
- Bake the tartlets for 15 to 20 minutes or until the crust edges are browned and the filling is puffy (The filling will deflate when cooled).
- Remove the muffin pan to a rack to cool slightly. Use a narrow spatula or knife to help remove them. Serve warm or at room temperature.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
