Mushroom & Gruyère Puff Pastry Tartlets

Golden, flaky pastry filled with caramelized onions, earthy mushrooms, and nutty Gruyère, finished with a fresh thyme garnish. A cozy, elegant bite that’s tailor-made for fall entertaining.

Ingredients (makes 6–8)

• 1 package frozen puff pastry sheets (thawed overnight in fridge)

• 2 tbsp olive oil

• 1 tbsp unsalted butter

• 1 medium onion, thinly sliced

• 8 oz mushrooms, sliced (cremini and shiitake are a great mix)

• 2 tsp fresh thyme leaves (plus sprigs for garnish)

• 1 garlic clove, minced

• ½ cup heavy cream (or crème fraîche)

• ¾ cup Gruyère cheese, grated

• 1 egg, beaten (for egg wash)

• Salt and freshly ground black pepper

Directions

1. Prepare puff pastry

   • Preheat oven to 400°F.

   • Roll out puff pastry on a lightly floured surface. Cut into circles with a biscuit cutter or glass, or press into tartlet pans/metal molds for a more defined shape.

   • Score a ½-inch border inside each piece (don’t cut through) and prick the centers with a fork. Brush edges with egg wash.

   • Place on a parchment-lined baking sheet (or leave in tartlet pans) and bake 12–15 minutes, until golden and puffed. Press down centers gently if they rise too much.

   
   

2. Caramelize onions

   • Heat butter and olive oil in a skillet over medium-low. Add onions with a pinch of salt and cook, stirring occasionally, until golden and soft, about 15–20 minutes.

   
   

3. Cook mushrooms

   • Add mushrooms, garlic, and thyme leaves. Increase heat to medium and sauté until browned and liquid evaporates, about 7–8 minutes. Season with salt and pepper.

   
   

4. Make filling

   • Stir in heavy cream and simmer 2–3 minutes to thicken slightly. Remove from heat and fold in Gruyère until melted.

   
   

5. Assemble tartlets

   • Spoon mushroom-onion mixture into the pastry centers.

   
   

6. Finish & serve

   • Garnish with fresh thyme sprigs. Return to oven for 5 minutes to warm through. Serve hot.

Recipe: Mushroom & Gruyère Puff Pastry Tartlets