Savory Mushroom Tarts Recipe

Prep: 25 mins

Cook: 30 mins

Freezing Time: 15 mins

Total: 70 mins

Servings: 4 servings

Yield: 4 tarts

These savory mushroom tarts are perfect for mushroom lovers and skeptics alike. The wild mushrooms, sautéed with garlic and fresh herbs, paired with creamy ricotta on a flaky puff pastry base, make a delightful appetizer or snack.

Ingredients:

• For the Pastry:

  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons whole milk
  • Fine salt, as needed
  • 1 sheet store-bought or homemade frozen puff pastry, thawed
  • All-purpose flour, as needed

• For the Filling:

  • 12 ounces mixed mushrooms (such as shiitake, oyster, shimeji, chanterelle, and trumpet)
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish (optional)
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup whole milk ricotta
  • Extra virgin olive oil, for drizzling
  • Chili oil, for garnish (optional)
  • Flaky sea salt, as needed

Steps to Make It:

1. Prepare the Oven and Baking Sheet:

   • Position two racks in the top and bottom parts of the oven and heat to 425°F (220°C).
   • Line a baking sheet with parchment paper.

2. Make the Egg Wash:

   • In a small bowl, whisk together the large egg, egg yolk, 2 teaspoons of whole milk, and a pinch of fine salt until smooth. Set aside.

3. Prepare the Puff Pastry:

   • On a floured work surface, roll out the thawed puff pastry into a 10-inch square.
   • Cut the pastry into four 5-inch squares.
   • Using a small paring knife, cut slits 1/2 inch from the edge of each square, parallel to the edge, leaving two opposing corners intact to form a "frame" when folded.
   • Brush the borders with egg wash.

4. Form the Tart Shells:

   • Fold one of the cut corners over diagonally to the edge of the inner square, then repeat with the opposite corner.
   • Place the tart shells on the prepared baking sheet.
   • Cut four 4-inch squares of parchment paper and fold up the edges to fit inside the pastry frames. Fill with baking weights, dry beans, or uncooked rice.
   • Freeze the pastry shells for 13-15 minutes.

5. Blind Bake the Pastry Shells:

   • Bake the pastry shells on the bottom oven rack until deep golden brown, about 20 minutes.
   • Remove the tray from the oven and carefully lift the parchment cups with the weights.
   • Return the tray to the top oven rack and bake until the dough inside is light golden and baked through, about 5 minutes more.
   • Allow the pastry shells to cool to room temperature on the sheet pan or wire rack.

6. Prepare the Mushroom Filling:

   • Clean and roughly chop the mushrooms.
   • In a large sauté pan, heat 3 tablespoons of unsalted butter over medium-high heat.
   • Add the chopped mushrooms and garlic, cooking until the garlic is fragrant and the mushrooms begin to release their liquid, about 2-3 minutes.
   • Add the fresh thyme leaves, 1/2 teaspoon of fine salt, and 1/2 teaspoon of black pepper. Lower the heat to medium and sauté until cooked through and browned but not soggy, about 1-2 minutes more. Transfer to a bowl and set aside.

7. Prepare the Ricotta Filling:

   • In a medium bowl, whip 3/4 cup of whole milk ricotta with 1/4 teaspoon of fine salt until smooth and fluffy, about 1 minute.

8. Assemble the Tarts:

   • Once the pastry shells have cooled, fill each with 2-3 tablespoons of whipped ricotta, smoothing it with the back of a spoon.
   • Drizzle a bit of olive oil over the ricotta and season with freshly ground black pepper.
   • Divide the sautéed mushrooms into four portions and pile them on top of the ricotta.

9. Garnish and Serve:

   • Garnish each tart with a sprig of thyme, a drizzle of chili oil (if desired), and a sprinkle of flaky sea salt.
   • Serve immediately and enjoy!

These savory mushroom tarts are perfect for a sophisticated appetizer or a delicious snack. The combination of buttery puff pastry, creamy ricotta, and flavorful mushrooms is sure to be a hit!