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 pastry used for pecan tassies) 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.
This recipe yields 24 tartlets, making them ideal for parties, holiday gatherings, or even an indulgent snack. The preparation is straightforward: a food processor simplifies the process of creating the finely textured filling, while the cream cheese dough is a simple combination of 3 ingredients.
While this classic combination of mushrooms and cheese is hard to beat, there’s room for customization. Swap fontina for Gruyère or goat cheese for a tangy twist. Add a pinch of nutmeg to the filling for extra depth, or sprinkle fresh parsley over the tartlets before serving for a pop of color. You could even experiment with other fillings, such as caramelized onions or spinach, using the same versatile pastry base.
Whether served warm or at room temperature, these mushroom tartlets are sure to impress your guests with their simplicity and flavor.
PrintSavory Mushroom Tartlets With Fontina Cheese
Impress your guests with mushroom tartlets. Bite-sized mini pastries are filled with a savory mixture of mushroom duxelles and fontina cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 servings 1x
- Category: Appetizers, Snacks, Mushrooms
- Method: Bake
- Cuisine: American
Ingredients
For the Pastry
- 1/2 cup butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1 1/4 cups (144 grams) all-purpose flour
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.
Credit: Diana Rattray - Put the mushrooms and shallot in a food processor and process until finely chopped; remove to a bowl.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - 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.
Credit: Diana Rattray - Fill each lined muffin cup with a rounded teaspoon of the mushroom duxelles mixture and top with a cube of fontina cheese.
Credit: Diana Rattray - 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).
Credit: Diana Rattray - 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.
Credit: Diana Rattray
Equipment
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