These easy tarts are filled with a combination of mushrooms, and fresh ricotta cheese with a dashing of truffle making a great puff pastry appetizer for any occasion! Great ingredients in a crispy shell make it a winning combination.
It’s just puff pastry and 5 other basic ingredients, and that’s it! These mini tarts are sure to be a hit at your next buffet or aperitif with friends.
What makes this recipe great
- Pre-made pastry makes these tarts so easy to make.
- I made my puff pastry tarts so quickly and now I'm going to serve them straight away!
- You can take advantage of seasonal ingredients
- Leftover: you can store leftovers for a few days.
- Ricotta: it is a light cheese, but at the same time rich in taste.
- Puff-Pastry: ready-made puff pastry allows you to create quick dishes without sacrificing taste.
- Mushrooms: I love wild mushrooms for extra flavor but any ones would work well here.
- Truffle: this special fungus has a distinctive aromatic flavor. There are two most well-known kinds of truffles: white truffles, the most expensive, and black ones. I used the black one.
I start by cutting the puff pastry into discs and placing it in the tart molds.
At this point, I practice some holes in the base with a fork to prevent the dough from swelling and baking, in this way the puff pastry will be nice crispy!
In the meantime, I prepare the creamy filling by mixing the ricotta with oil, the chopped mushrooms (if you prefer you can also reduce them to cream), fresh thyme, and truffle.
After the first cooking of the pastry, I fill my tarts with the creamy filling of ricotta and mushrooms and bake again.
Substitutions & Variations
- Puff pastry: feel free to use gluten-free if preferred.
- Ricotta: replace with creamy cheese and, for a vegan version, with soft tofu or vegan ricotta.
- Mixed Wild Mushrooms: any ones would work well here such as champignon mushrooms and dried mushrooms.
- Truffle: being very valuable and expensive you can decide to omit it. In this case use Porcini mushrooms, which have a stronger flavor than mixed mushrooms and sprinkled with grated parmesan and parsley.
What to serve with it?
As an appetizer, you need only a good Italian white wine.
As a starter, you can enjoy mushrooms tart with a simple bowl of pasta like my Mushrooms Pasta with Potato and Sage or a comforting Baked Risotto with Mushrooms and Cheese.
For a healthy lunch, you can serve on its own or you can add a very simple salad for a bit of freshness like my Salad with Blackberries, Tuna, and Walnuts
Frequently asked question
Yes, you can. However, I recommend getting all the ingredients ready, storing them separately, and assembling them right before you are ready to bake them.
These quick tartlets don't stand up well to freezing.
Puff pastry shells can be stored for ⅔ days in a hermetically sealed food bag. The ricotta and mushroom filling should be stored in an airtight container in the refrigerator for a maximum of two days.
For a more bolding taste, replace ricotta with gorgonzola.
Garnish them with fresh thyme and excellent truffles and serve them on a nice serving dish or more simply with the oven tray!
With the leftovers, create mini croissants or rolled sticks that you can bake together with the tarts!
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Ricotta and Mushrooms Tarts with Truffle
- 1 roll of puff pastry rectangular
- 250 gr ricotta cheese
- 100 gr already cooked mushrooms
- 2 tablespoon of EVO oil
- truffle to taste
- fresh thyme
- Preheat the oven to 170 degrees.
- Roll out the dough and cut out 4 discs with a diameter of 12 cm (depending on the molds you have) and save the scraps (see below). Line the molds, make holes in the bottom with a fork and cook for about 10 minutes.
- In a bowl, mix the ricotta with the oil, salt and pepper. Then add the chopped mushrooms, thyme and grated truffle. Mix all the ingredients with a fork. If the mixture is too dry, add a drop of milk.
- Once cooked, take the tarts and fill them with the ricotta cream.
- Place the savory tarts in the oven for a further 15 minutes or until they are golden brown.
- Remove the savory tarts from the oven. Sprinkle with more truffle and serve.
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