Puff Pastry Masala Mushroom Tartlets

Flaky, buttery puff pastry shells with a spicy, and cheesy mushroom filling, make these bite-sized, vegetarian masala mushroom tartlets absolutely irresistible! With their golden, crisp exterior and a soft, savory interior, these tartlets are the ultimate quick and easy appetizer, perfect for entertaining a crowd and sure to leave everyone reaching for seconds!

Vegetarian appetizers are always a hit whenever I am entertaining. While paneer (Indian cheese) is my go-to ingredient mostly, mushrooms are another favorite for creating delicious recipes. A few years ago, I made a matar mushroom galette, and the pairing of spicy, Indian-style mushrooms with a buttery, flaky crust was absolutely delightful!

I find food inspiration everywhere, especially during my trips to grocery stores. The idea for these mushroom tartlets with puff pastry struck me during a visit to Trader Joe's, where I spotted their mini mushroom tartlets in the frozen aisle. I guess, they come around during the holdiays. Anyways, I decided to create my own twist by giving them an Indian-inspired flavor profile!

Now, about these savory mushroom and cheese tartlets-making the masala mushroom filling takes just 10 minutes. After that, it's as simple as pressing thawed puff pastry into muffin tins, adding the filling, and baking. I use a regular-sized muffin pan to achieve a beautiful "cup" shape, similar to the ones from Trader Joe's!

Ingredients

• Mushrooms - I use white button mushrooms. Baby bella mushrooms will work fine in this recipe. You can also use a mix. Wipe your mushrooms thoroughly with a damp towel. Don't wash since mushrooms are like little sponges and will get slimy. Place them in a food processor and pulse 10-12 times to finely chop them. You can hand chop too.
• Puff Pastry Sheets - You will need 1 standard box(2 sheets). I use Trader Joes puff pastry sheets.
• Butter + Oil - Butter gives flavor. Oil avoids it from burning while we cook the filling.
• Ground Spices - For flavor, color and heat aka the indian masala!
• Tomato Sauce- I avoid using fresh tomatoes, they can get watery. Also, not a fan of tomato skins in this filling. Tomato sauce gives a robust, concentrated tomato taste.
• Cream Cheese - For that creamy and cheesy texture of the filling.
• Mozarella Cheese - I like its mild flavor contrasting the spices. You could use cheddar or montery jack cheese as well.

How To Make Mushroom Tartlet

Make Mushroom Masala

1. Heat oil and butter in a wide pan or large skillet(1 use a 12 inch pan).
2. Sprinkle the cumin seeds over hot butter and let crackle.
3. Stir in the chopped onions and sauté over medium heat for 3-5 minutes, or until translucent.
4. Next, add chopped green chilies, garlic paste, and the powdered spices-red chili powder, coriander powder, and turmeric powder. Cook for 1-2 minutes, stirring, until the raw aroma of garlic disappears and the spices are fragrant.

5. Add the chopped bell peppers and mushrooms to the pan. Sauté for 3-4 minutes, allowing the mushrooms to soften slightly.
6. Pour in the tomato sauce or puree and mix well with the mushroom mixture. Cook for another 2-4 minutes, or until the mushrooms are fully softened.
7. Season with salt, garam masala powder, and amchur (or a squeeze of lemon juice). Add chopped cilantro leaves. Stir well and turn off the heat.

8. Let the mushroom masala cool slightly in the pan, then fold, softened cream cheese, and mozzarella cheese.
9. Mix thoroughly to combine. Your cheesy masala mushroom filling is ready to use!

Stuff & Bake The Puff Pastry Shells

10. Preheat your oven to 400°F (200°C)
11. Thaw puff pastry sheets according to package instructions.Keep the second sheet refrigerated while you work with the first sheet. Lightly flour your work surface and roll out the puff pastry to smooth the creases.
12. Use a 3-inch biscuit cutter or cookie cutter to cut the puff pastry sheets into circles. I got 9 circles from each sheet of puff pastry.
13. Gently press each pastry circle into lightly greased cups of a muffin pan to make shells(refer to image to get an idea of how the pressed pastry should look). Prick the base and side of each pastry circle lightly with a fork to prevent puffing.
14. Spoon the prepared cheesy mushroom masala filling into the puff pastry shells, Fill them generously without spilling over.

15. Place the muffin tin in the preheated oven and bake the puff pastry circles for 13-14 minutes(these are small in size and bake fast) or until the puff pastry is golden brown and crisp. If you want, you can add extra shredded cheese towrds the last 2-3 minutes.
16. Allow the tartlets to cool in the muffin pan for 5 minutes before carefully removing them. Serve with green chutney. They have best texture when served warm.

Tips

1. Since mushrooms have a high water content, using a wide pan ensures their moisture evaporates quickly, hence preventing the filling from becoming watery.
2. Make Ahead- You can make the mushroom filling and stuff the shells and keep refrigerated 1-2 days ahead. Bake and serve whenever ready.
3. Adjust the quantity of green chillies and red chilli powder to your liking.
4. I only add 2 oz of cream cheese & ⅓ cup shredded mozarella cheese to give the mushroom filling creaminess, you can definitely add bit more cheese if desired.
5. Leftover Mushroom Filling - In case you have, can be used to make mushroom bagel sandwiches or as a filling for quesadillas. You could also use in in breakfast omelettes.

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