I suppose that you agree with me when I say that some dishes are more beautiful than others. Just like that. They have some sort of innate beauty even if sometimes they are just simple and easy to make. I would include in this category the tarts: no matter how you prepare them, they make your meal “happier”. The mini mushroom tarts that I prepared confirm it. Few of the simplest ingredients can be transformed in a short time in some delicious, extremely flavored tart that I invite you to try.
Ingredients:
- 10 brown mushrooms (champignon)
- 1 rectangular sheet of puff pastry
- 80g Philadelphia cream cheese
- 2 tbs sour cream
- 50g asiago cheese
- 2tbs grated parmesan
- 2 eggs ( one beaten for the pastry and the other for the cheese)
- salt
- pepper
- chives
- 2 cloves of garlic
- parsley
- 2tbs olive oil
Instructions:
- Preheat the oven to 190°C
- Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them cca 10′ until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
- Turn over the oven to 175°
- In a bowl , beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
- Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
- Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago , fresh ground pepper and bake for 15′
Sprinkle with some chopped chives for some extra flavor
Serve them warm or cold.
The pastry is crispy and the tarts are extremely flavored. I couldn’t resist and I tried one straight out of the oven
Enjoy!
Have a great day and do not forget to eat something tasty 
A zis cineva “ciuperci”?! Am venit dupa miros,
sunt absolut irezistibile.
He, he! Poftim la masa
Your tarts look absolutely lovely and they sound delicious! I totally agree with what you say about certain things making your meal ‘happier’, these are definitely happy tarts!
Thank you, Rosie. You’re so kind. They are delicious indeed, if you like mushrooms
Nu știu cum sa zic și sa nu sune boilerplate dar chiar sunt minunate… și delicioase… și arata bine .
Ai fost dintotdeauna în WordPress? Parca era Blogger
Multumesc, TWO. Am “migrat” in WordPress acum cateva luni. Aveam prea multe batai de cap cu Blogger
Looks great! Is there a way to get the text to a recipe card to print? I’m not able to copy and paste the text.
Nichele there is the Print button right below the post ( below the video on the left corner) and you should be able to print it. Let me know if you’re facing problems and I’ll see what I can do. Thanks for your visit.
Hello!
I’ve just returned to England from a month in Romania, so I was super excited when I saw this tart on Pinterest, followed the link and realised it was a Romanian food blog!
I tried some really delicious food in Romania, particularly the cakes and patisserie, so if you have any traditional recipes you’d be happy to share please let me know! One of my favourites was a sort of panettone bread with a pecan swirl… delicious!
Hello Natalie. I am so glad to hear that you enjoyed your staying in Romania and that you liked Romanian food. It seems that our traditional cozonac( the sort of panettone bread you are mentioning) strikes again ;). If you’re interested in any particular recipe just let me know.
Made these tonight…..FANTASTIC!!!!!! I threw some leftover ricotta in the mix as well. I only wish I added a ton more mushrooms. Mine were large but cooked down quite a bit and I LOVE mushrooms. Great recipe!! Can’t wait to make it again!!! Thank you!!!
Hi Leenie. I am so glad you liked them. Ricotta is great for this kind of tarts so yours was a good idea to throw it in the mix ;). Thanks for passing by. xoxo
Arata asa de bine, incat trebuie neaparat sa le pregatesc si eu!
I consider this article , “Disturbingly Delicious – Mini Mushroom Tarts”,
exceptionally entertaining plus the blog post was a remarkable read.
Thank you,Amee
Thank you, Magdalena
Easy, beautiful and perfect for entertaining…thanks so much!
wow , your mini mushroom tart looks so delicious. I can’t wait to try this
Thank you Amallia :). Let me know if you like them
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excited to make these tarts for dinner tonight! Please explain what you mean by “cut the corners with a knife”. Thanks so much!!!
Hi Susan, what I mean is actually to make an incision with a knife laterally on the folded edges (including the corners) to allow the pastry to puff. I hope it’s clear now. Thus the edges will be a bit higher( as you can see in the pics). Good luck and let me know if you liked them
What does 80g and 50g convert to in cups? Would love tomake this recipe it looks delicious.
Hi Cassandra, you can use 1/3 cup philadelphia cheese and 1/2 cup grated cheese (if you do not find asiago you can replace it with cheddar) I am glad you want to try it. Please send me a photo when done and let me know if you like it!
Hi Diane. The tarts were absolutely delicious. Thank you.
Not sure how to send a pic from here though.
Hey, I’m so glad you liked them. You can send me an email if it’s not too much of a trouble for you . Here’s the email address: contact@disturbinglydelicious.ro
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Hi! This recipe looks and sounds delicious. Right up my alley. Would you kindly translate cca10’. And the ‘ symbol is minutes? Sorry to be unfamiliar with these.
Thanks for your time & bon appetit!
AnnMarie
anncardin@icloud.com
Hi AnnMarie, cca 10′ stands for “approximately 10 minutes”. Hope this helps.
Hello,
I was going to take this tarts to a party and wondering if I could make everything at home till the final stage and bake the pre baked stuffed tarts at my friends home for the final 15 minutes?
Looking forward to hear from you.
Maggie
Hello, Maggie
I think you can do that. Let me know how it goes.