These mushroom puff pastry tarts feature golden brown, flaky crusts and a savory mushroom filling. Perfect as appetizers or a light lunch, they're easy, delicious, and versatile.
truffle oiluse olive oil if you can't find it however I highly recommend truffle!
finely grated parmesan cheesevegan
salt & pepper to taste
Instructions
Prep
Pre-heat the oven to 350°.
Cut the mushroom into very thin slices. Thinner is better as they will cook faster in the oven.
If your puff pastry doesn't already come in a rolled out sheet, roll it out into a fairly thin layer. See photos for reference.
Cut the puff pastry into 9 equal squares. Make sure that the mushroom slices will be fully covered by the puff pastry and adjust the amount or size if needed.
Assembly
On a baking sheet lined with parchment paper, drizzle 9 spots with a small amount of truffle oil, grated parmesan, salt and pepper. See photos above for reference, you'll want just enough to fully cover the mushroom slices.
Place the mushroom slice on top of the oil and cheese mixture.
If your mushrooms are small you will need to use multiple mushroom slices. Just make sure they will fit underneath the pastry square.
Cover each mushroom with a square of the puff pastry and press all the edges down to seal them. Brush the tops of the pastry with melted vegan butter if desired.
Baking
Bake at 350 for 15-20 minutes or until the pastry is golden brown. Flip them over using a spatula, you may have to shimmy the spatula a little to ensure it all stays together. Serve warm and enjoy!
Notes
Cook Time: Check the package instructions on your puff pastry box and adjust the cook time if needed. Make sure the pastry is puffed up and golden brown to ensure it's cook all the way through. Note: Nutritional information is approximate and may vary depending on the brands and specific ingredients used. Per Serving (1 of 9)