Mini Mushroom Tartlets

18 tartlets
Active Time
Cook Time
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These mini mushroom tartlets are perfect party fare. Made with less than 10 ingredients, one of them being our nutty, rich Roth Grand Cru® cheese.

Recipe by: Yumna Jawad, Feel Good Foodie


  • 1 sheet puff pastry, thawed according to package instructions
  • 2 large onions, chopped
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 8 ounces mushrooms, thinly sliced
  • 2 garlic cloves, pressed
  • 2 tablespoons rosemary or thyme, minced
  • 1 egg + 1 tablespoon water, beaten together
  • 3/4 cup Roth Grand Cru® cheese, shredded
  • Fresh rosemary, thyme or parsley, for garnish


  1. Preheat the oven to 400 degrees F.
  2. In a large pan over medium heat, heat 2 tablespoons of olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt, then add the mushrooms. Cook until the mushrooms are caramelized, about 5 to 7 minutes. Stir in the garlic and rosemary or thyme and cook together until fragrant, about 1 to 2 more minutes. Turn off the heat, and set aside.
  3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18- x 9-inch rectangle. Cut into 18 (3-inch) squares. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
  4. Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about 1/2 tablespoon cheese. 
  5. Bake the tartlets until they’re golden brown, about 18 to 20 minutes. Remove the pastries from the muffin pans, and cool on wire racks for 10 minutes. Garnish with fresh additional fresh rosemary, thyme or parsley, if desired.