wild mushroom tart canape

Wild mushroom tart canapés are sophisticated, savory bites that highlight the earthy, rich flavors of wild mushrooms. Encased in buttery puff pastry, these miniature tarts are a perfect blend of elegance and comfort, making them ideal for cocktail parties or holiday gatherings.

Ingredients:

For the Filling:

2 cups wild mushrooms (such as chanterelles, shiitakes, or creminis), finely chopped
2 tbsp unsalted butter
1 clove garlic, minced
1 tsp fresh thyme leaves
¼ cup heavy cream
¼ cup grated Parmesan cheese
Salt and black pepper to taste

For the Pastry:

1 sheet of puff pastry, thawed
1 egg, beaten (for egg wash)

For Garnish:

Fresh thyme sprigs or microgreens
A sprinkle of flaky sea salt (optional)

Directions:

Prepare the Filling:
- In a skillet, melt butter over medium heat. Add the chopped mushrooms and sauté until softened and golden brown (about 5–7 minutes).
- Stir in the garlic and thyme, cooking for an additional minute until fragrant.
- Reduce the heat to low and mix in the heavy cream and Parmesan cheese. Stir until the mixture thickens slightly. Season with salt and pepper to taste. Set aside to cool.
Prepare the Pastry:
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface and cut it into small rounds or squares, about 2 inches wide, to form the tart bases.
- Place the pastry pieces on a baking sheet lined with parchment paper.
- Lightly score a smaller border inside each pastry piece (without cutting all the way through) to create a rim. Brush the edges with beaten egg.
Assemble the Tarts:
- Spoon a small amount of the mushroom mixture into the center of each pastry, staying within the scored border.
- Bake for 12–15 minutes, or until the pastry is puffed and golden brown.
Add Garnish and Serve:
- Remove the tarts from the oven and let them cool slightly.
- Garnish each tart with a sprig of thyme or microgreens and a sprinkle of flaky sea salt if desired.