So these little gems come straight from my cousin, Katrina! Since we’re deep into the holiday entertaining season and everyone needs a savory one-bite wonder to offer at festive occasions, I thought this would be the ideal time to share her savory mushroom tartlets with you.

savory mushroom tartlets | Garlic + Zest

Katrina makes these every year and they are an overwhelming hit with family and friends. I know your brood will enjoy them just as much – but I should warn you, they go down so easily (with a cocktail or a glass of wine, ahem), it’s very easy to spoil your dinner – or rather, just make them your dinner. No judging here.

Best of all, they’re really simple to assemble — especially if you’ve got a food processor. Buzz the mushrooms to a very fine chop and saute them with butter, cooking just until they give up their liquid.

Then whir the onions the same way and add them to the mushroom mixture.

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A little sour cream and flour act as the binders for these tartlets. A savory filling like this deserves a flaky vessel to transport from hand to mouth. Pie dough. (And Katrina doesn’t mind using the ready-made kind — I knew I loved her for a reason.)

Roll out the pastry and use a small biscuit cutter to cut the rounds so they cover the bottom and sides of a mini-muffin pan. Then scoop the mushroom duxelles into the shells.

Bake the mushroom tartlets until the crust is flaky and browned. It doesn’t take long.

Here’s the absolute genius part of these tartlets: They can be made ahead of time and frozen. So whenever you want them, whether it’s for a big party or just a small gathering, take out what you need and reheat them. I love that! I have to thank Katrina for sharing her recipe and letting me hang out (and sample) her creations as they were coming out of the oven.

More make ahead appetizers:

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3.75 from 20 votes

Savory Mushroom Tartlets

These tasty tarts can be made in advance and heated just before company arrives. They’re great with a cocktail!

Author: Lisa Lotts

Course Appetizer

Cuisine American

Keyword mushrooms, pastry

Prep Time 30

Cook Time 12

Total Time 45

Servings

INGREDIENTS:

US Customary – Metric

For Crust: ( or use store bought pastry)

8 ounces cream cheese
1½ cups flour
½ cup butter , softened

For Filling:

3 tbsp butter
8 ounces mushrooms , minced
1 large onion , minced
¼ cup sour cream
1 tsp salt
¼ tsp dried thyme
2 tbsp flour

DIRECTIONS:

In a large bowl, beat together the cream cheese, flour and butter to form a dough. Chill for one hour.
Preheat oven to 450°.
In a skillet over medium high heat, saute the mushroom and onion in the butter until tender. Add sour cream, salt, thyme and flour and stir to combine. Cook for one minute, remove from heat to cool.
On a floured surface, roll out the dough to about 1/4″ thick. Cut the dough into rounds with a biscuit cutter, about 2″ in diameter. Fit the dough rounds into mini muffin tins and lightly tamp them into place. Fill the tarts with 1 teaspoon of mushroom filling. Bake 12-14 minutes.
Serve immediately or if you’re making ahead of time, cool to room temperature. Place on a baking sheet and freeze until solid. Transfer the tarts to a storage container and freeze for up to a month. Defrost and reheat to serve.

NOTES:

Crust:
– Beat all ingredients until smooth and chill for at least 1 hour.

Filling:
– In a skillet cook butter, onion and mushroom until tender. – Then add sour cream, salt, thyme and flour.
– Cook for about a minute until thickened and cool.

– Roll out the dough and cut into 2 3?4 in circles (or thereabouts) and place into a mini muffin pan.
– Fill with 1 t. of filling
– Bake at 450 degrees F for 12-14 minutes or until the crust is a light golden brown.

NUTRITION:

Pin “Savory Mushroom Tartlets” For Later:

Flaky pastry cups filled with mushroom duxelles - a simple and delicious hors d'oeuvre for the holidays or any cocktail party! #appetizer #horsdoeuvre #cocktailparty #newyearseveappetizer #partyfood #christmasappetizer #thanksgiving #mushrooms #bitesizetarts #easyholidayappetizer #mushroomtarts

24 Comments

Can these be eaten at room temperature? I’m thinking of making them for a picnic.

Lisa says:

at

Yes, you can have it at room tem. — but they’re really good when they’re warm@!

Reply

Trying out your recipe for a party tomorrow. Once they cool, do they need to go in the fridge, or can they stay out overnight – it’s the sour cream in the recipe that concerns me if I leave them out. The filling is delicious, but I took a shortcut with ready-made tartlets at the store! Thanks.

Lisa says:

at

They should be refrigerated overnight and reheated in a warm oven (around 325° for 8-10 minutes) when you’re ready to serve.

Reply

Going to try these for my upcoming Christmas party! How do suggest reheating them if made in advance and then frozen?

Lisa says:

at

On the day you want to serve them, take them out of the freezer about 1 hour before popping them in the oven, so they thaw before baking. I would heat at 300° for 10-15 minutes.

Reply