Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into cubes
  • 1/4 cup (60ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) mixed mushrooms (such as cremini, shiitake, oyster), sliced
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh rosemary, chopped
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (25g) grated Parmesan cheese, plus more for sprinkling
  • 1 large egg, beaten (for egg wash)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Dough (or Thaw Puff Pastry): If making dough: Combine flour and salt. Cut in cold butter. Gradually add ice water until dough comes together. Form into a disc, wrap, and chill. If using puff pastry: Thaw according to package directions.
  2. Sauté the Mushrooms: Heat olive oil in a large skillet. Add shallots and sauté until softened. Add garlic and cook until fragrant. Add mushrooms and cook until browned and softened, releasing their liquid.
  3. Deglaze and Simmer: Pour in white wine (if using) and scrape up any browned bits from the bottom of the pan. Stir in thyme and rosemary. Simmer until the wine has mostly evaporated.
  4. Add Cream and Cheese: Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Simmer until the sauce thickens slightly. Remove from heat and let cool slightly.
  5. Assemble the Tarts: Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface. Cut out circles slightly larger than the tart pans. Press dough into the tart pans, trimming any excess. Dock the bottom of the crust with a fork. Spoon mushroom filling into the tart shells.
  6. Bake the Tarts: Brush the edges of the tart crust with egg wash. Sprinkle with additional Parmesan cheese. Bake until the crust is golden brown and the filling is bubbly (25-30 minutes).
  7. Cool and Serve: Let the tarts cool slightly in the pans before removing. Garnish with fresh parsley before serving.