Mushroom Tarts covered in bubbling Gouda and drizzled with honey in puff pastry pillows. The perfect appetizer to ring in the new year or to accompany a celebration with family and friends!
This post is sponsored by Mushrooms Canada. I have been compensated to sponsor this recipe but -as always- all opinions are my own.
I love anything inside a puff pastry so much I would run after a pastry truck if I knew they had some inside! It is a pastry truck so they probably do!
Maybe not but you get the point.
I just love how puff pastry has a little crunch as you bite into it and then breaks into a thousand flakes. You can fill puff pastry with jams, fruit, chocolate, and savory items like I have with these mushroom tarts.
Honestly, it is impossible to go wrong! I even made the leftover puff pastry into cinnamon twists by adding some butter and cinnamon sugar, folding strips of puff pastry in half, and twisting. Then baking for about 10 minutes. Not a scrap can go to waste!
Ingredients & Substitutions
- Puff pastry – One sheet is all you need. If you are a puff pastry pro or just want to show off you can make your own puff pastry or if you are like me I just buy it frozen and let it thaw in the fridge. Once thawed bring it to room temperature on the counter before cutting or shaping to it is more pliable and won’t break.
- Butter – Used to carmelize the onions and mushrooms in the pan.
- Onions – One large or two small white or yellow onions will do. Once trimmed you will want about 6 oz. You can cut these into rings or rough chop.
- Mushrooms – Button or crimini mushrooms that are small. I like the small baby mushrooms for this recipe because they look nicer when piled in the puff pastry.
- White wine – A dry white wine like a pinot grigio, chardonnay, or the like is best. If you don’t have wine open don’t worry about opening a bottle for a quarter cup just use some chicken or vegetable stock instead.
- Garlic – Minced.
- Thyme – I always prefer to use fresh thyme but if all you have is dried just use 3/4 tsp instead.
- Egg Wash – An egg and a bit of milk about a tablespoon worth. Basting the pastry with an egg wash helps give the pastry a nice browned look.
- Gouda – I like this mild cheese because of its creamy caramel and nutty flavour. If you don’t have Gouda on hand Edam, Jack or Muenster are good substitutes or even a young Gruyere.
- Honey – This touch of sweetness adds the perfect contrast to the savory mushroom filling.
How to make Gouda & Honey Mushroom Tarts
Into a large pan add 1 tablespoon of butter and the sliced or rough chopped onions and cook on medium-high heat until they are soft and browned.
Add the cleaned and sliced mushrooms to the pan with another tablespoon of butter and continue to cook both until the mushrooms become browned and any juices that were released have evaporated.
Add the white wine to the pan and scrape up any brown bits on the bottom of the pan using a wooden spoon so as not to scratch the pan. Continue to cook until the wine has been absorbed and then add in the garlic and thyme, stir and let cook for one more minute to release the oils and flavour.
Remove pan from heat and set aside.
Roll out the puff pastry and then cut into 12-15 squares as evenly as possible. Clearly, I have work to do in this category! Boy, could my squares be more uneven?! Doesn’t matter though so if you are like me just carry on.
In a small bowl prepare the egg wash by adding one egg and one tablespoon of milk to a small bowl and whisking.
Place the squares of pastry evenly on a parchment paper-lined baking sheet. Add the mushroom filling to the centre of each pastry square in a heaping pile. Then the edges of each side of the pastry over to create a little nest to keep the mushrooms in and so they look pretty.
Using a basting brush baste the edges of the pastry lightly with the egg wash.
Top each tart with the shredded Gouda and then bake in a preheated oven at 375º F for about 15-18 minutes or until cheese is melted and the pastry is brown and flaky looking. If the pastry looks transparent continue to bake until golden brown and flaky.
Once done remove from the oven and drizzle with honey just before serving and if you want to be extra fancy feel free to add a sprinkle of fresh thyme as well.
What mushrooms work best for mushroom tarts?
I prefer using white button or cremini mushrooms because they are easy to find, are firmer and hold their shape well and have a mild flavour that is not too overpowering.
You could also try Shiitake, Trumpet or Porcini mushrooms in this recipe but they are much more difficult to locate.
Can you make mushroom puff pastry tarts ahead of time?
Yes, you can but the puff pastry will lose its crunchy flaky texture. If you need to work ahead I would recommend making the mushroom filling a day or two in advance and then fill the tarts, egg wash them, and bake just before serving.
When should the honey be added to savory tarts?
I would not add the honey until just before serving because the honey will sink into the filling and pastry and disappear. You can always add more later if you like and are reheating leftovers because you are only adding a little at a time so they won’t become overly sweet.
Here are some other savory appetizers to try!
- Sausage & Blue Cheese Stuffed Mushroom Caps
- Spanish Deviled Eggs
- Small Batch Cherry Tomato Jam
- Air-Fryer Turnip Fries
- Calamari Fritti
Need more more a party?
If you are serving this mushroom appetizer to a larger party and would like smaller tarts simply cut the pastry into smaller squares or use a cookie cutter to cut into rounds. You may need to reduce the bake time for the smaller size so keep a close watch.
Gouda & Honey Mushroom Tarts
- Large non-stick pan
- Wooden Spoon
- Chopping Knife
- Measuring Spoons
- Measuring Cups
- Small Bowl
- Cheese grater
- Basting Brush
- Large baking sheet
- 1 sheet puff pastry room temperature
- 6 oz onions 2 small or one large sliced in rings or rough chopped
- 16 oz white button mushrooms cleaned and sliced to 1/4" slices
- 2 tbsp butter divided
- 1/4 cup dry white wine
- 2 cloves garlic minced
- 2 tsp fresh thyme
- 1 egg
- 1 tbsp milk
- 1 cup Gouda shredded
- 1 tbsp liquid honey
- Preheat oven to 375 F. Add the onions and 1 tbsp of butter to a large non-stick pan over medium-high heat and sautee until soft and caramelized or browned.
- Add the sliced mushrooms and the remaining tbsp of butter to the pan and continue cooking until the mushrooms become browned and any liquid released has evaporated.
- Add a 1/4 cup of white wine to the pan and using a wooden spoon scrape up any brown bits from the bottom of the pan. Continue to cook until the wine has been absorbed.
- Add in the garlic and thyme and cook for 1 more minute to release the flavours. Remove the mushroom mixture from the heat and set aside.
- Cut the room temperature puff pastry into 15 squares. Place the squares on a large baking sheet lined with parchment paper. Add the mushroom mixture evenly to the centre of each puff pastry square.
- Fold each edge of the puff pastry inward towards the mushroom mixture creating an open pocket.
- In a small bowl add the egg and milk and whisk. Baste the edges of the puff pastry with the egg wash mixture using a basting brush.
- Add the shredded Gouda to the top of each mushroom tart. Bake for about 15-18 minutes or until the cheese is melted and the puff pastry is golden brown and flaky. If the pastry still looks translucent continue baking until golden brown.
- Remove from oven and drizzle with honey just before serving.