Mushroom Gruyere Tartlets

4.72 from 7 votes

These Mushroom Gruyere Tartlets are made with gluten free Puff Pastry and mushrooms sautéed in white wine. The perfect party appetizers!

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: mushroom tartlets, mushroom gruyere tartlets, mushroom mini tarts, gluten free mushroom tartlets

Servings:

Calories: 123kcal

Author: Christine Rooney

Ingredients

2 8 oz. packages mushrooms such as cremini or button mushrooms
2 cloves garlic
1 Tbsp. butter
½ tsp. kosher salt
½ tsp. pepper
¼ cup white wine such as Pinot Grigio or Sauvignon Blanc
6-8 sprigs fresh thyme OR 1 tsp. dried thyme
1 ½ cups shredded gruyere cheese
Zest of 1 lemon
1 package gluten free puff pastry or regular puff pastry if not gluten free

US Customary - Metric

Instructions

Remove Gluten Free Puff Pastry from freezer 3 hours before use (remove 45 minutes before use if using regular Puff Pastry).
Remove any excess dirt from the mushrooms with a dry towel. Once the mushrooms have been cleaned chop them into small-ish pieces.
Mince 2 cloves of garlic.
Heat a skillet to slightly less than medium and add 1 Tbsp. butter. Once the butter is melted add the minced garlic. Saute for 2-3 minutes, stirring often.
Add the chopped mushrooms to the skillet along with ½ tsp. each of kosher salt and pepper. Saute for 5 minutes, stirring often.
Add ¼ cup white wine and 4-6 sprigs of fresh thyme (may sub 1 tsp. dried thyme). Continue to saute for 4-5 minutes or until the wine cooks down. The mushrooms will be kind of broth-y at this point. Remove the pan from the heat once the mushrooms have cooked down.
Sprinkle some flour on a clean surface and place the thawed sheets of Puff Pastry on them. Roll the pastry sheets out slightly with a rolling pin. Using a circular cookie cutter, a mason jar lid, or the top of a glass cut rounds from the Puff Pastry.
Heat oven to 400 degrees Fahrenheit.
Place the Puff Pastry rounds on two separate baking sheets. (You should be able to get 9-15 circular pieces from each sheet of pastry depending on the size of the rounds).
Shred 1 ½ cups of Gruyere cheese (or cheese of choice) with a cheese grater. Sprinkle 1 Tbsp. or so on each pastry round. Place a heaping spoonful of the mushroom mixture on top of the shredded cheese.
Bake for 14-16 minutes or until the bottoms of the pastry are golden brown and the cheese melted. Remove the baking sheets from the oven and allow to cool before serving.
To Serve: Zest 1 lemon over the top of the mushroom tartlets using a microplane. Garnish with additional chopped thyme (optional)

Notes

Feel free to substitute Gruyere cheese for Jarlsberg, Emmantaler, Gouda or smoked Gouda, Swiss, regular or smoked Cheddar.

Use 1 tsp. of dried thyme if you are unable to find fresh thyme.

I like the Schar or GeeFree brand of gluten free Puff Pastry.

Nutrition