Gruyère Mushroom Tartlets

Rich, flavorful ingredients offer an exceptional dining experience with this cheesy, flaky tartlet.

Serves: 8Prep: 30 minutesCook: 30 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 3 packages Private Selection™ Golden Shiitake Mushrooms, thinly sliced (about 1 lb.)
  • 1 tablespoon unsalted butter
  • 2 sheets frozen puff pastry dough, thawed per directions
  • 1 cup gruyère, finely grated
  • 2 tablespoons fresh thyme, chopped
  • 1 egg
  • 1 tablespoon water
  • Olive oil, for drizzling
  • Sea salt, for seasoning
  • Pepper, for seasoning


  • Sauté mushrooms in butter, stirring occasionally, until they’re soft and the liquid has evaporated, about 15–20 minutes. Season with salt and pepper.
  • Preheat oven to 400°F. On a lightly floured surface, unfold the puff pastry. Cut out approximately 3” round circles from dough.
  • Place them, evenly spaced, onto parchment-lined baking sheets and use the tip of a paring knife to create small scores around the perimeter of the dough, about ¼” from the edge. Be sure not to cut all the way through.
  • Top the pastry rounds with a spoonful of mushrooms, keeping the filling within the scores. Top with finely grated gruyère and thyme.
  • Beat egg with water, then brush the edges of the pastries with egg wash. Sprinkle rounds with salt and pepper, then drizzle with olive oil.
  • Bake until cheese is melty and pastries are golden-brown, about 20 minutes. Serve immediately, refrigerating any leftovers.