Mushroom Puff Pastry Tarts

Steps

1. 1

   Prepare homemade rough puff pastry through its second refrigeration, or thaw frozen store-bought puff pastry. Keep the pastry refrigerated until you are ready to roll it out.

2. 2

   Melt the butter in a large skillet over medium heat. Add the sliced shallots and cook, stirring often, until they begin to soften, about 3 minutes.

   Start 3-minute timer
3. 3

   Add the mushrooms, minced garlic, salt, black pepper, thyme, and rosemary to the skillet. Stir and cook until the mushrooms are soft, about 5–6 minutes.

   Start 6-minute timer
4. 4

   Remove the skillet from the heat. Stir in the balsamic vinegar, then set the mushroom mixture aside to cool slightly while you roll out the pastry.

5. 5

   Preheat the oven to 400°F (200 °C) (204°C (400 °F)). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.

6. 6

   On a lightly floured work surface, roll the chilled pastry with a lightly floured rolling pin into a rectangle about 10 × 17 inches and about 1/8 inch thick. If using store-bought pastry, overlap the edges of the two sheets and roll to adhere them before rolling the joined pastry to size.

7. 7

   Cut the pastry rectangle down the middle into two 5 × 17-inch strips, then cut across the strips to make 10 rectangles, each about 3.5 × 5 inches.

8. 8

   Beat the egg with the tablespoon of water or milk. Brush the egg wash over all the pastry rectangles, then crimp their edges with a fork.

9. 9

   Transfer the pastry rectangles carefully to the prepared baking sheets, arranging five on each sheet. If any lose their shape, reshape them into rectangles with your hands.

10. 10

    Sprinkle about 1.5 tablespoons of crumbled cheese over each rectangle.

11. 11

    Spoon a scant 1/4 cup of mushroom topping over the cheese on each tart. Lightly press the topping with the back of a spoon so it adheres to the cheese.

12. 12

    Bake for 20–22 minutes, until the pastry is golden brown all over.

    Start 22-minute timer
13. 13

    Remove the tarts from the oven. If desired, garnish with flaky sea salt, extra pepper, more cheese, fresh herbs, and/or a drizzle of balsamic glaze. Serve warm or at room temperature.

14. 14

    Cover and refrigerate leftovers for up to 5 days. Reheat in the microwave, or cover with foil and bake in a 300°F (150 °C) (149°C (300 °F)) oven for 8–10 minutes.

    Start 10-minute timer