Wild mushroom tartlets

Wild mushroom tartlets

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(57 ratings)

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 usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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, questions and tips

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31st Oct, 2017
Lovely for a weekend lunch or a starter if entertaining. I used a good mixed selection of wild mushrooms. Presentation looked pretty impressive and I dressed with a little rocket. Will be doing them again!
19th Oct, 2015
Used this recipe as a starting point, but adapted it a bit - added a red onion and some garlic to the mushroom mixture; substituted parsley for dried thyme; and used blue cheese instead of parmesan. Quite rich, and very delicious!
11th Oct, 2015
These are delicious. I used "ordinary" puff pastry because it had to be dairy free and served them as an accompaniment to roast beef (instead of Yorkshire puddings). Not a morsel left!
26th Apr, 2014
I used 250g of champignon mushrooms and made 6 tartlets and still had some filling left. They tasted good but I think they are little on the heavy side. I'd make them again but will definitely cut down on the ingredients and maybe add something that will add a taste of freshness to them.
13th Feb, 2014
very very good indeed. Used homemade puff pastry, rolled out into a big rectangle instead of lots of little tarts, and poured the remaining egg from the egg wash into the tart 15 minutes into baking. Turned out fantastic.
8th Nov, 2013
These are really easy and delicious! i made them as an accompaniment to a roast dinner and they were perfect!
4th Jan, 2013
Delicious and so simple!! I made this a couple of weeks ago when friends came over and everyone was so impressed! I blind baked the pastries as many had suggested and they turned out perfectly.
14th Oct, 2012
Really liked these. I used white and chestnut mushrooms and subbed thyme for the parsley. I chopped up a little red onion and added it as well. Can't wait to make them again!
11th Sep, 2012
Amazing! Forgot to blind bake but didn't go soggy... maybe because I refrigerated the bases for a few hours before adding the topping and cooking?
6th Sep, 2012
I made this as an alternative main course for a vegetarian guest and think it was nicer than the meat dish. I added onion marmalade to the mushrooms while cooking and goats cheese on top befor baking and it was fantastic. I will do this again for certain and will offer it to the carnivores too.


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28th Mar, 2016
I made these into tiny squares and filled them with red onion, roasted peppers and chestnut mushroon. Once the ingredients were sauteed, I added feta cheese to them, scored a small border into the squares, then baked for 20mins. Absolutely delicious and so versatile. Great for party food!
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