Description

These individual savory puff pastry tarts are a delicious vegetarian brunch, lunch, or dinner entree. These tarts feature creamy whipped ricotta plus mushrooms and leeks sauteed with fresh herbs. Using store bought puff pastry means these tarts come together in 30 minutes!

Ingredients

Scale

Puff Pastries

1 package frozen puff pastry (two sheets), defrosted according to package instructions
1/3 cup shredded parmesan cheese
2 egg yolks, whisked (optional)

Mushroom Leek Filling

1 tbsp olive oil
2 small leeks, light green and white parts sliced into half moons (*see notes for cleaning instructions)
3 cups mixed mushrooms (I used shiitake and cremini)
2 cloves garlic, minced
1 tbsp rosemary, chopped
1 tbsp thyme
Salt
Pepper

Whipped Ricotta

1 cup whole milk ricotta cheese
1/4 cup plain Greek yogurt
1 tsp lemon zest
1/2 tsp salt

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Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Lightly flour a clean surface. Cut the puff pastry sheets into 8 squares (4 squares from each sheet).
Poke a few holes in each pastry with a fork. Use a small knife to cut a 1/2 inch border into each pastry.
Arrange the pastry squares on the lined baking sheet. Make sure they are not touching – you can bake in batches if needed.
Par-bake for 10 minutes.
While the pastry par-bakes, prepare the vegetables on the stovetop. Heat olive oil over medium heat in a stainless steel saute pan. Add the leeks and garlic. Cook for 1-2 minutes.
Add the mushrooms, rosemary, and thyme. Season generously with salt and pepper.
Cook for about 10 minutes, stirring occasionally, until leeks are soft and translucent.
Prepare the whipped ricotta: Add the ricotta cheese, Greek yogurt, lemon zest, and salt to a food processor. Blend for about 30 seconds until smooth and creamy.
Remove the par-baked pastries from the oven. Spread a big spoonful of whipped ricotta into the centers of each pastry.
Sprinkle shredded parmesan cheese on top of each pastry.
Top with a big spoonful of the cooked vegetables.
Use a pastry brush to brush egg yolk onto the edges of the pastries.
Return the pastries to the oven. Bake for an additional 10-12 minutes, or until the pastry edges are deep golden brown and quite puffy.
Enjoy right away while warm and flaky.

Notes

*How to clean leeks

Leeks have many tight layers which can easily trap dirt and sand. It’s important to clean leeks before you cook with them to get rid of all this debris.

To clean leeks, first slice up the light green and white parts up into thin rounds. Place the leeks in a bowl filled with cold water. Separate some of the layers with your hands and let the leeks soak in the water for 5-10 minutes. The debris will sink to the bottom of the bowl while the leeks float on top.

Remove the leeks from the water and pat them dry. Now they are ready to cook!

Reheating

Place tarts on a baking sheet. Bake in the oven at 300°F for 10 minutes, or until warmed through. I do not recommend using a microwave to reheat these puff pastry tarts, because they won’t get crispy again.

Keywords: savory tarts, mushroom puff pastry tarts, mushroom leek tarts