Mushrooms and Corn Puff Pastry Tartlet
Mushrooms and Corn Puff Pastry Tartlet recipe for a savory snack. Be it a flaky buttery dessert or appetizer baked in the oven, so delicious.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4-6 1x
- Category: appetizer, snack
- Method: Oven cook and baking
Ingredients
Scale
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- 1 roll Puff pastry (purchased)
- 3 Button Mushrooms
- 1 Small red onion (or white)
- 1/2 cup of corn (or sweet corn)
- butter or spray and cook, to grease the muffin pans.
- olive oil, to fry the mushrooms and onion.
- Italian seasoning for the topping.
- 1/2 teaspoon of each, salt and pepper to taste
- 1/4 teaspoon of garlic powder
- parsley for garnish
Instructions
- Clean and slice the button mushrooms and the onion, finely.
- Preheat the oven to 200 deg. C (400 deg. F) and grease the muffin pan.
- Have the frozen puff pastry out to get to workable room temperature. Open it up, and cut into squares. All puff pastry sheets may differ. I got 6 squares out of mine. Make them the size your would prefer, ( these are for tartlets or snack bites)
- Warm up a saucepan on the stovetop, sprinkle some olive oil in and sauté the mushrooms and onions until tender. Then add in the half cup of corn, or sweet corn. Season with a little salt and pepper and garlic powder. mix well to combine seasoning, and taste if enough is applied.
- Place your cut squares into the muffin pans, and press down the middle pastry and prick with a fork. This allows the bottom to not rise to much.
- Fill the pastry tartlets with the mushroom, onion, and corn mixture in the center.
- Season with Italian herbs.
- Place the pan in the heated oven to bake for at least 20 25 minutes until the pastry is baked golden and done.
- Serve warm or at room temperature for snacks or appetizers. Garnish with chopped parsley. They make a delicious savory tartlet for a dessert.