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Mushroom Arugula Cheese Mini Tarts

Mushroom Arugula Cheese Mini Tarts

I hope you had a Very Merry Christmas (if you celebrate) and Happy Holidays!

After a few days off from this blog, my brain has turned into mush (and my waistline has been increased by all the yummy food). I have become lazy. Okay, I am always lazy sooo more lazy. As a result, I asked Scott (my husband) to describe this appetizer because… well, because I made him.

Regarding the crimini mushroom: “It’s has a deeper, more earthy mushroom flavour than the white button. It’s a dirty mushroom.”

By the way, did you know that white button, crimini (aka baby bella or cremini), and portobello are all the same mushroom? The difference is just age. This blew my mind! Let me know if you all knew this already because it literally took 20+ years for me to even realize this was the case. The more you know! 🙂

About the arugula: “Spinach with a bite or baby kale, but stronger.” Arugula has a peppery, sometimes mild bitter taste. It compliments and holds up well against other flavours.

As for the Gouda: “Gouda tastes like the Netherlands. It’s a melty cheese”. I trust him. I mean he’s half Dutch. The cheese is creamy, sharp, sweet, and it melts beautifully.

The tart itself: “A rich savoury bite. The puff pastry is a flaky, buttery container for mushroom and cheesy goodness.”

Thanks, Scott. I would also like to add that this recipe is very easy and fast to make. A great appetizer for your next party.It is done in 35 minutes or less and holds up well so you can make it a day ahead of time. Just heat it up in the oven or microwave before serving. Now onto the recipe.

Mushrooms, green onions, arugula, and cheese.

Prepare your ingredients. Preheat the oven to 400 degrees F. Grease a mini muffin pan with cooking spray.

Dough pressed with a snowflake cookie cutter.

Roll out the puff pastry to 10 x 10 inches (or 1/4 inch in thickness). Using a cookie cutter, cut out shapes and place in a mini muffin pan. Repeat the process until excess puff pastry is used up.

Tart dough in muffin tins.

Using a folk, pierce holes into the bottoms of each puff pastry tart.

Partially baked tarts in a muffin tin.

Bake for 10 minutes, until lightly golden and slightly puffed.

Roasted mushroom filling.

Meanwhile, using a large skillet at medium-high heat, add olive oil, mushrooms, salt, and pepper. Cook until softened, about 5-7 minutes.

Mushroom arugula tarts topped with green onions and cheese.

Divide the filling ingredients evenly starting with 1/2 the cheese, then arugula, mushrooms, and topped with the remaining cheese.

Mushroom Arugula Cheese Tarts in a muffin pan.

Bake for another 10 minutes, until puff pastry is golden-brown and cheese is melted.

Carefully remove the tarts from the muffin pan. Top with finely chopped green onions. Serve warm. Enjoy!

Mushroom Arugula Cheese Tarts arranged in rows.
Mushroom Arugula Cheese Mini Tarts

Mushroom Arugula Cheese Mini Tarts

Yield: 22-24 tarts
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

A delicious two-bite puff pastry tart filled with savoury crimini mushrooms, peppery arugula, and sharp Gouda cheese. A perfect appetizer for your next party!


  • Cooking spray
  • 1 sheet puff pastry, defrosted (10 x 10 inch)
  • ½ cup arugula, washed and trimmed
  • ½ cup gouda cheese (or any melty cheese), shredded
  • 3 cups uncooked crimini mushrooms, chopped
  • 1 tbsp olive oil
  • Salt and pepper
  • Optional topping: green onion, finely chopped


  1. Preheat the oven to 400 degrees F. Grease a mini muffin pan using cooking spray.
  2. On a flat, clean surface, flour and roll out the puff pastry into a 10x10 inch square or ¼ inch in thickness. Using a cookie cutter*, cut out the puff pastry and place in the muffin pan. Repeat the process of flouring, rolling, and cutting out shapes to use up the puff pastry *(see first note).
  3. Using a fork, pierce the bottom of each tart a few times** (see second note). Bake in the oven for 10 minutes, until lightly golden and slightly puffed. Remove from oven to cool.
  4. In the meantime, using a large skillet at medium-high heat, add olive oil, mushrooms, salt, and pepper. Toss frequently until mushrooms are tender and cooked, about 5-7 minutes. Remove from heat.
  5. After letting the puff pastry cool slightly, divide the cheese, arugula, and mushrooms evenly amongst each tart. Fill the tarts with half the cheese, then arugula, followed by mushrooms, and top with the remaining cheese.
  6. Bake for another 10 minutes, until the puff pastry is golden-brown and the cheese is melted. Top with green onions, if you like. Serve warm.


  • *I used a snowflake cookie cutter, but feel free to use a different shape of cookie cutter such as a circle or flower petal. Just make sure that the cutter makes a shape that fits into the mini muffin pan.
  • **Piercing each tart prevents the bottom from over-puffing when baking in the oven.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 58

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