These wild mushroom pastry tarts feel elegant, yet they stay very simple to prepare. The recipe uses ready-made puff pastry, which saves time and keeps things relaxed. The mushrooms cook down with shallots and thyme, creating a creamy filling that feels rich and comforting. Each tart bakes into a golden, crisp square with a warm and flavorful center.
The key to success comes from cooking the mushrooms slowly. This step removes excess liquid and deepens the flavor. The filling becomes creamy and thick, which helps the pastry bake evenly. The fresh herbs brighten the dish and keep the flavors balanced. It all comes together in minutes, which makes these tarts ideal for busy days.
The pastry turns golden and puffs around the edges while staying tender in the center. This texture feels satisfying without feeling heavy. The tarts bake quickly, so they suit last-minute plans or weeknight meals. The recipe also works well for entertaining because the portions are individual and easy to serve. Guests love the crisp pastry and creamy topping.
These tarts pair nicely with a green salad. The fresh greens keep the plate light while the warm filling adds contrast. This combination creates a complete starter or a simple lunch. You can also prepare the filling ahead of time for smoother hosting. The flavors develop more as they rest, which improves the final result.
This dish celebrates mushrooms and keeps preparation fuss-free. The ingredients stay familiar, yet the finished tart tastes elegant. With a few simple steps, you can create something that feels restaurant-ready but fits everyday cooking. These little tarts always impress and bring cozy flavor to the table.
Wild Mushroom Pastry Tarts
Equipment
- Skillet
- Baking Sheet
Ingredients
- 1 320g shop bought puff pastry
- 400 g chestnut mushrooms sliced
- 2 shallots diced
- 1 teaspoon fresh thyme
- 150 g cream cheese
- ½ a cup grated parmesan cheese 50g
- Handful fresh parsley chopped
- Salt and pepper to season
- 2 tbsp olive oil
- 1 tablespoon butter
Instructions
- Preheat the oven to 400ºF / 200ºC degrees.
- Heat the olive oil and butter in a pan then add in the shallots and mushrooms and fresh thyme.
- Cook until softened and all the liquid has been absorbed.
- Remove from the heat and stir in the cream cheese, parsley and grated parmesan. Season with salt and pepper.
- Unroll the pastry and cut into four squares.
- Score a border around the edge of each and prick the base several times.
- Divide the creamy mushroom mixture between each pastry keeping inside the scored border.
- Place in the oven for around 15 minutes until the edges are puffed up and golden brown.
- Serve with a crisp green salad.
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