Justalittlebite Recipes: 5 Easy Mini Savory Mushroom Tartlets!

Ingredients

• 180 g (1½ cups)plain flour
• 115 g (½ cup)unsalted butter, chilled and cubed
• 1.25 ml (¼ teaspoon)salt
• 60–75 ml (4–5 tablespoons)cold water
• 150 g (2 cups)fresh mushrooms, finely chopped
• 1 smallonion, finely diced
• 2 clovesgarlic, minced
• 15 ml (1 tablespoon)olive oil
• 2 largeeggs
• 120 ml (½ cup)double cream
• 1 teaspoon fresh or ½ teaspoon driedthyme leaves
• to tastesalt and pepper
• 25 g (¼ cup)Parmesan, grated

Instructions

1. 1

   Mix flour and salt

   Combine the flour and salt in a mixing bowl.

2. 2

   Rub in butter

   Cut the butter into the flour mixture until it looks like coarse crumbs.

3. 3

   Chill the pastry

   Add the cold water gradually, mixing until a dough forms. Wrap it and refrigerate for 30 minutes.

4. 4

   Soften the onion

   Heat the olive oil in a frying pan over medium heat. Cook the onion until translucent.

5. 5

   Add the garlic

   Stir in the minced garlic and cook for 1 minute.

6. 6

   Brown the mushrooms

   Add the chopped mushrooms, season with salt and pepper, and cook until browned and their moisture has evaporated.

7. 7

   Cool the filling

   Stir in the thyme, then leave the mushroom mixture to cool.

8. 8

   Prepare the pastry

   Preheat the oven to 190°C (375°F). Roll out the chilled pastry and cut circles large enough to fit the muffin tin.

9. 9

   Line the tin

   Press the pastry circles into the cups of the muffin tin.

10. 10

    Mix the custard

    Whisk the eggs, cream and Parmesan together in a bowl. Stir in the cooled mushroom mixture.

11. 11

    Fill the cases

    Divide the filling among the pastry shells.

12. 12

    Bake the tartlets

    Bake for 20–25 minutes, until the pastry is golden brown and the filling is set.

13. 13

    Cool before serving

    Let the tartlets cool slightly before removing them from the tin.

What are mushroom tartlets?

Tartlets are small pastry cases filled with a savoury mixture, here inspired by the French tradition of baked tarts and quiches. This version combines a crisp, buttery shell with mushrooms and a simple egg-and-cream custard.

The small portions suit brunch tables and appetisers. Cooking the mushrooms before adding them to the custard helps keep the filling flavourful rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 5g protein, 12g carbs, 10g fat.

The pastry contributes most of the carbohydrates and a substantial share of the fat, while butter, cream and olive oil also add fat. Eggs, Parmesan and mushrooms provide protein. Serve a tartlet or two with a generous salad or vegetables to make a more balanced plate.

Making the pastry

Cold butter: work it into the flour until you see coarse crumbs, rather than mixing until smooth. This helps give the pastry a tender, crumbly texture.

Cold water: add it a little at a time, stopping once the dough comes together. The 30-minute chill makes it easier to roll and shape.

Building the mushroom filling

Mushrooms: finely chopping them helps the filling fit neatly into the small pastry cases. Cook until their released moisture has evaporated so it does not thin the custard.

Onion and garlic: soften the onion first, then cook the garlic for just 1 minute before adding the mushrooms. Thyme adds a savoury, herbal note; use fresh or dried as listed.

Filling and baking

Custard: whisk the eggs, cream and Parmesan together before folding in the cooled mushroom mixture. Cooling the mixture first avoids adding it hot to the eggs.

Doneness: bake at 190°C for 20–25 minutes. The pastry should be golden and the centre of the filling should look set rather than liquid.

Serving ideas

Serve the tartlets warm or at room temperature, with a crisp green salad for a light brunch or starter. A simple vinaigrette provides a fresh contrast to the buttery pastry and creamy filling.

For a larger spread, pair them with roasted tomatoes, dressed leaves or other small savoury dishes.

Timing and preparation

The pastry needs 30 minutes in the fridge, and the mushrooms need time to cool before they go into the custard. Allow for both pauses when planning the 75-minute total.

You can make the pastry and mushroom mixture ahead, then assemble and bake the tartlets closer to serving.

Recipe notes & tips

• Keep the butter cold until you work it into the flour.
• Add the water gradually so the pastry does not become sticky.
• Cook the mushrooms until their pan moisture has evaporated before making the filling.
• Let the mushroom mixture cool before mixing it with the eggs and cream.
• Press the pastry evenly into the muffin-tin cups so the cases bake consistently.
• Allow the tartlets to cool slightly before lifting them out of the tin.

Variations

• Use mixed mushrooms: replace some of the fresh mushrooms with another variety, chopped to a similar size.
• Change the herbs: use a little chopped parsley in place of thyme for a different fresh note.
• Add a little cheese: swap the Parmesan for another hard, grated cheese.
• Make individual larger tarts: use larger pastry cases and adjust the baking time until the filling is set.
• Add greens: stir a small amount of cooked, well-drained spinach into the mushroom mixture.

Common mistakes to avoid

• Overworking the pastry: stop mixing as soon as the dough comes together to help keep it tender.
• Adding too much water: pour it in gradually and stop once the dough holds together.
• Leaving the mushrooms wet: keep cooking until their moisture has evaporated to avoid a loose filling.
• Filling with hot mushrooms: cool the mixture first so it does not heat the egg custard prematurely.
• Overfilling the cases: leave a little room at the top so the filling can set without spilling.
• Removing them straight away: let the tartlets cool slightly first, making them easier to lift from the tin.

How to store

Keep cooled tartlets in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through; the pastry may soften somewhat after storage.

Frequently asked questions