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Mushroom Garlic Cream Tarts: A Bite-Sized Symphony of Flavor

The first time I tasted these tarts, it was at a potluck during my early days as an apprentice. Amidst a sea of heavy casseroles and sugary desserts, these delicate little morsels stood out like hidden treasure. The flaky, buttery crust gave way to a savory, earthy filling that was both comforting and sophisticated. I remember sneaking back to the table more than once, drawn in by their irresistible aroma and the promise of that perfect bite. Even years later, that memory lingers, a testament to the simple magic of these Mushroom Garlic Cream Tarts.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 9-12 minutes
Total Time: 24-27 minutes
Servings: 12
Yield: 24 tarts
Dietary Type: Vegetarian

Ingredients

2 tablespoons butter (or margarine)
1 (8 ounce) package fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup whipping cream
1/4 cup Parmesan cheese, grated
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls (or Pillsbury flaky dough sheet)
2 tablespoons fresh parsley, chopped

Equipment Needed

Muffin pan (mini muffin pan for tartlets and regular muffin pan for larger tarts)
10-inch skillet
Non-stick cooking spray
Measuring spoons and cups
Knife
Cutting board

Instructions

Begin by preheating your oven to 350°F (175°C). This ensures the tarts bake evenly and the crust becomes beautifully golden brown. Next, spray your muffin pan with non-stick cooking spray. If you’re making mini tartlets, use a mini muffin pan; for larger tarts, opt for a regular muffin pan. Proper greasing prevents sticking and ensures easy removal.
In a 10-inch skillet, melt 2 tablespoons of butter (or margarine) over medium heat. Keep a close eye on the butter to prevent it from burning, as this can impart a bitter flavor.
Add the finely chopped mushrooms, all-purpose flour, finely chopped onion, and finely chopped garlic to the melted butter. Mix everything thoroughly to combine the ingredients evenly. The flour helps to thicken the sauce slightly as the mushrooms cook.
Cook the mixture for about 5 minutes, stirring frequently, until the vegetables are tender. This step is crucial for developing the flavors of the mushrooms, onion, and garlic. Ensure the mushrooms release their moisture and become slightly softened.
Add 1/2 cup of whipping cream and 1/4 cup of grated Parmesan cheese to the skillet. Mix well to incorporate the cream and cheese into the vegetable mixture.
Continue to cook the mixture for 2 to 3 minutes, stirring frequently, until most of the liquid has evaporated. The sauce should thicken slightly, clinging to the mushrooms and other vegetables. Be careful not to overcook, as the sauce can become too thick and dry.
Now, prepare the crust. If using Pillsbury Refrigerated Crescent Dinner Rolls, unroll the dough into 2 long rectangles. Firmly press the perforations to seal, preventing them from separating during baking. If using a Pillsbury flaky dough sheet, unroll the dough and cut it into 2 long rectangles.
Cut each rectangle into 12 squares if making mini tartlets, or 6 squares if making larger tarts. These squares will form the base and sides of your tarts.
Place 1 square into each of the 24 ungreased mini muffin cups (or use a regular muffin pan for larger tarts). Firmly press the dough into the bottom and up the sides of the cups, leaving the corners of the dough extended over the edges of the cups. This creates a rustic, visually appealing look.
Spoon 1 heaping teaspoon of the mushroom mixture into each cup if making mini tartlets (or 2 teaspoons for larger tarts). Be careful not to overfill the cups, as this can cause the filling to spill over during baking.
Bake the tarts for 9 to 12 minutes, or until they are golden brown. The crust should be flaky and the filling should be bubbly and slightly browned. Keep a close eye on the tarts during the last few minutes of baking to prevent them from burning.
Once the tarts are done, remove them from the oven and sprinkle them with 2 tablespoons of fresh parsley, chopped. The parsley adds a fresh, vibrant touch to the finished tarts.
Let the tartlets cool in the pan for 5 minutes before removing them. This allows the crust to set slightly, making them easier to remove without breaking.
Remove the tartlets from the pan and serve warm. The warm tarts are best enjoyed immediately, when the crust is at its flakiest and the filling is at its creamiest.
Cover and refrigerate any remaining tarts. These can be reheated later in a toaster oven or microwave.

Expert Tips & Tricks

For an even richer flavor, consider adding a splash of dry sherry or white wine to the mushroom mixture while it’s cooking. The alcohol will evaporate, leaving behind a subtle depth of flavor.
If you prefer a smoother filling, you can use an immersion blender to partially puree the mushroom mixture before adding the cream and cheese.
To prevent the crescent roll dough from puffing up too much during baking, you can prick the bottom of each tart with a fork before adding the filling.
If you don’t have Parmesan cheese on hand, you can substitute it with another hard cheese such as Pecorino Romano or Asiago.
Make ahead: The mushroom filling can be prepared a day in advance and stored in the refrigerator. Simply reheat it before spooning it into the tart shells and baking.

Serving & Storage Suggestions

These Mushroom Garlic Cream Tarts make a delightful appetizer, snack, or even a light lunch. Serve them warm, garnished with a sprig of fresh parsley or a sprinkle of extra Parmesan cheese. They pair perfectly with a crisp green salad or a glass of dry white wine.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days. To reheat, warm them in a toaster oven or microwave until heated through. You can also freeze the tarts for longer storage. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat frozen tarts, thaw them in the refrigerator overnight and then warm them in a toaster oven or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	126.7 kcal	N/A
Calories from Fat	67 g	53%
Total Fat	7.5 g	11%
Saturated Fat	4.2 g	20%
Cholesterol	30.1 mg	10%
Sodium	141.6 mg	5%
Total Carbohydrate	11.7 g	3%
Dietary Fiber	1 g	3%
Sugars	1.3 g	N/A
Protein	3.6 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan Option: Substitute the butter with vegan butter, the whipping cream with cashew cream or full-fat coconut milk, and the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. Use vegan crescent roll dough or make your own vegan pastry crust.
Gluten-Free: Use gluten-free crescent roll dough or make your own gluten-free pastry crust. Ensure the flour used in the filling is a gluten-free blend.
Spicy Kick: Add a pinch of red pepper flakes to the mushroom mixture for a touch of heat.
Herb Variations: Experiment with different herbs such as thyme, rosemary, or oregano in place of or in addition to the parsley.
Cheese Variations: Use Gruyere, Swiss, or Fontina cheese instead of Parmesan for a different flavor profile.
Vegetable Additions: Add other vegetables such as spinach, bell peppers, or sun-dried tomatoes to the mushroom mixture.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded Parmesan cheese?
A: While you can use pre-shredded Parmesan, freshly grated Parmesan cheese will melt more smoothly and provide a better flavor.

Q: Can I make these tarts ahead of time and freeze them?
A: Yes, you can freeze the tarts. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw them in the refrigerator overnight before reheating.

Q: What if my crescent roll dough is too sticky to work with?
A: If your crescent roll dough is too sticky, place it in the refrigerator for a few minutes to firm it up. You can also lightly flour your work surface.

Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with different types of mushrooms such as cremini, shiitake, or oyster mushrooms for a more complex flavor.

Q: How do I prevent the tarts from getting soggy?
A: Make sure to cook the mushroom mixture until most of the liquid has evaporated. This will prevent the filling from making the crust soggy.

Final Thoughts

I truly believe that food is more than just sustenance; it’s a way to connect with others, create memories, and express our creativity. These Mushroom Garlic Cream Tarts are a perfect example of that. With their flaky crust, savory filling, and delightful aroma, they’re sure to be a hit at any gathering. So, gather your ingredients, preheat your oven, and let’s create something truly special. Don’t be afraid to experiment with different variations and substitutions to make them your own. And most importantly, have fun! I can’t wait to hear what you think!

Mushroom Garlic Cream Tarts Recipe