Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thick. Cut into 24 squares and place them on the prepared baking sheet. Using a fork, prick the centers of each square to prevent puffing.
- Heat the olive oil in a skillet over medium heat. Add the mushrooms and shallots, cooking until they begin to soften, about 5-7 minutes.
- Add the garlic and thyme, cooking for another 2 minutes until fragrant. If using, pour in the white wine and let it reduce by half.
- Stir in the heavy cream and Parmesan cheese, cooking until the mixture thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.
- Spoon a small amount of the mushroom mixture onto the center of each puff pastry square. Brush the edges of the pastry with the egg wash.
- Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed around the edges.
- Allow the tart bites to cool slightly before serving.
Notes
Chef's Tips:
• For a richer flavor, let the shallots caramelize longer before adding the mushrooms
• Avoid overfilling the tart bites to prevent the filling from spilling out during baking
• Serve warm or at room temperature for the best texture and flavor
Food Safety:
• Ensure the tart bites reach an internal temperature of 165°F (74°C) to ensure food safety
• Store leftovers in the refrigerator and consume within 3 days