Wild mushroom tartlets

Prep: 30 mins Cook: 30 mins


Serves 4
Delicious tartlets, perfect for a buffet or light appetiser, just choose your own mix of mushrooms to make it your own

Nutrition and extra info

  • Unbaked
  • Vegetarian

Nutrition: per serving

  • kcal473
  • fat31g
  • saturates14g
  • carbs39g
  • sugars2g
  • fibre1g
  • protein12g
  • salt1.32g
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  • 375g block all-butter puff pastry
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g mixed wild mushrooms or just one type, cleaned and sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 25g Parmesan (or vegetarian alternative), finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • small handful parsley leaves, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 garlic clove, finely chopped
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…


  1. Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.

  2. Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.

  3. Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

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Comments (61)

bobdunnett's picture

I've cooked these tarts twice, once for a starter at a dinner party and the other for a lunch with a salad. Both times we really enjoyed them. Had some buffalo mozzarella left over so used this for an extra topping which was reaaly nice.

jessmhand's picture

Lovely recipe and you can make them to any size! i blind bake the pastry for about 4 minutes first. I also add a spoonful of philadelphia with chives to the mushrooms and stir before putting onto the pastry, lovely!

tracystead's picture

I cooked this a few weeks ago, and both my friends and husband all loved it, for meat eaters it's also very nice with a little bacon in it. I am cooking it again tonight.

scoobydoo100's picture

Im thinking of making some of these but larger to serve as a main, but not sure what to serve with them. Any suggestions?

caz7579's picture

Made these last night as a starter and went down very well! I also baked the pastry blind after reading the other comments, which was a good idea. I added alot more galric than the recipe states which i crushed and cooked in the butter with the mushrooms all together rather than adding the garlic at the end. Loved it!

aread43363's picture

yum!! these are so nice i adapted it a little blind baked pastry first and added garlic and herb philedelphia to the mix at the last minute till that had mixed and melted in and it was sooo yummy!! will deffo use again might add bacon and red onion to it!

mrmadat's picture

v good! i did the blind baking for 5 mins and they middles rose a little too much but it was ok!

i would recommend increasing the filling amounts a little - there wasn't quite enough of the mushroom filling. maybe 400g mushrooms and increase the seasoning in the same proportions

julieuk's picture

I'm having friends round for dinner in a couple of weeks, and these are what I'll be making as a starter. Good to read the tips about blind baking, so thanks to all who've suggested doing that. Can't be dealing with a soggy bottom! They sound delicious, and I can't wait to try them!

merryberry's picture

I've never made a tart before and tried this recipie out for a new years day dinner with my in laws. I prepared it as a starter and took note of the comments left here about blind baking (which I had never done before either).

The whole thing from start to finish was easy and quite enjoyable to make. The end result was absolutely delicious. The only thing I need to change next time is the size of them, as everyone said they were too small, might have to make dinner plate sized ones for everyone next time!

clownhorse's picture

Very, very tasty - these have been a massive hit with all my friends and so quick and easy to make.

lidewij's picture

I did not blind bake pastry but they were not soggy. Add mushrooms only just before baking and make sure all liquid has evaporated. Very good result. Onion marmalade is a very good suggestion.

kathrynhoughton's picture

Used for a dinner party so pre-made up to just before putting in oven. Very easy to make. I used a bit more parmesan cheese then the guide and got a lovely cream sauce. Reminded me of childhood and was a big hit with the guests. Will make again for vegitarian family as a main course.

amalfi2007's picture

Yummy, looked and tasted great. I used dried wild mushrooms with a mix of closed cup and shitake mushrooms which worked really well, I added some of the stock from the dried mushrooms to the pan to intensify the mushroom flavour. I served this with onion marmalade and rocket.

chamberlainr's picture

These were delicious and I would definitely make again. I wondered if putting some creme fraiche under the mushrooms would make it a bit creamier????

emsaustin's picture

great, i dont like mushrooms but i did it for a dinner party starter and it went down a storm i even got asked for the recipe!!!

jayeloves's picture

I added a tablespoon of cream cheese to the mushrooms and it was scrummy!

jayeloves's picture

I added a tablespoon of cream cheese to the mushrooms and it was scrummy!

cazzyvonny's picture

I tried this as a starter for a meal and both me nad my partner absolutely loved it, he actually said he would like a bigger one for a main meal next time. Really simple to make especially if you get ready to roll pastry. I will definitely do this again.

blut_und_glitzer's picture

Really yummy tartlets although I prefered the pastry being less flaky and so I chose not to blind bake it like others suggested.
Another problem is I couldn't stop eating the mushroom filling before adding it to the pastry! :P

button17's picture

Has anyone tried freezing these before you bake. I need to make them ahead of time for Christmas Day and wondered if I could blind bake, add mixture and then freeze. Defrost on day and cook for the 20 mins. Thoughs please. Much appreciated


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