About
If you’re searching for a show-stopping appetizer or a cozy snack that feels fancy but comes together with minimal effort, you’re going to love these Mushroom, Leek and Cheddar Puff Pastry Tarts. Wrapped in buttery puff pastry and filled with a rich, earthy mix of sautéed mushrooms, sweet leeks, and melted cheddar, each tart is folded with a beautiful twist that turns simple ingredients into something special.
Perfect for brunch, parties, or just treating yourself to a bakery-style bite at home, these tarts are as satisfying to make as they are to eat. Ready to bake up something beautiful? Let’s get started!
Note: These tarts are even better when made with homemade puff pastry! It’s surprisingly quick and incredibly rewarding. Be sure to check out my easy homemade puff pastry recipe — you’ll never look at store-bought the same way again!
Serves: 24
Cook time: 45 min
Difficulty: easy, medium, hard
Ingredients
- 2 pounds (950g) puff pastry
- 1 pound (500g) mushrooms
- 1 leek, chopped
- 2 tablespoons olive oil (for frying)
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg (for egg wash)
- 2 cups (200g) cheddar cheese, grated
Step-by-step
1
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
Clean and finely slice the leek. Add it to a skillet with 2 tablespoons of olive oil and cook over medium heat for about 2 minutes.
3
Add the sliced mushrooms, salt, and pepper. Cook for 5–7 minutes, or until the mushrooms are tender and any liquid has evaporated.
4
Remove from heat and let the mixture cool, then stir in the grated cheddar cheese.
5
Roll out the puff pastry to about 1/8 inch (3 mm) thickness if not pre-rolled.
6
Cut the pastry into squares, approximately 4 inches (10 cm) across.
7
Using a sharp knife, make two L-shaped slits on opposite corners.
8
Place a tablespoon of the mushroom-leek-cheddar filling in the center of each pastry square.
9
Gently lift one pastry strip and fold it across the filling toward the opposite side. Repeat with the other strip, crossing it over the first to form a neat frame around the filling.
10
Beat the egg and lightly brush the folded pastry edges for a golden finish.
11
Bake for 20–25 minutes, or until the pastry is puffed and golden brown. Let cool slightly before serving warm.
Flavorjazz 
Leave a comment