Best Mini Mushroom Tarts Recipes

MINI MUSHROOM AND GOAT CHEESE TARTS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking tray.
• Lay puff pastry out on a lightly floured surface and cut into 8 squares. Prick the squares in several places with a fork. Place the puff pastry squares on prepared baking sheet.
• Bake the puff pastry squares for 7 minutes. Remove tray from the oven, flatten the squares using the backside of a spatula. Return puff pastry to the oven to bake until golden brown, 5 to 8 minutes. Remove from oven.
• Meanwhile, melt butter in a skillet over high heat. Cook and stir the mushrooms and garlic in the butter until mushrooms are tender, 5 to 7 minutes. Remove from heat.
• Top the baked puff pastry squares evenly with the mushroom mixture. Crumble goat cheese over mushrooms and sprinkle with parsley.

MINI MUSHROOM RAGOUT TARTS

Steps:

• Heat and crisp shells according to package directions. Let cool completely.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a cutting board. Repeat with another tablespoon oil and remaining mushrooms. When mushrooms are cool enough to handle, finely chop.
• Chop white and pale-green parts of the leeks and wash and dry well; reserve dark-green tops. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Reduce heat to medium-low; add leeks and cook, stirring occasionally, until tender, about 5 minutes. Add the mushrooms, wine, and cream. Raise heat to medium-high and cook, stirring occasionally, until most of the liquid has evaporated, about 12 minutes. Season with salt and pepper.
• Meanwhile, finely dice leek green tops and wash and dry well. Heat remaining tablespoon oil in a large skillet over medium-high heat. Add leek tops and cook, stirring occasionally, until tender, about 5 minutes. Season with salt.
• Fill each crisp shell with 1 teaspoon mushroom mixture. Top with leek greens. Serve warm or at room temperature.

MINI MUSHROOM TARTS

Steps:

• In a large skillet, saute the mushrooms, carrot, celery, onion and red pepper in oil until crisp-tender. Add garlic; cook 2 minutes longer. Drain, reserving 2 tablespoons cooking liquid., Remove from the heat; stir in the cheese, parsley, basil, salt and pepper. Stir in bread crumbs and reserved cooking liquid., Fill each tart shell with 2 teaspoons filling. Place on ungreased baking sheets., Bake at 350° for 6-8 minutes or until golden brown. Serve warm or at room temperature. Refrigerate leftovers.