Gluten Free Mushroom Apple Tartlets

Mushroom Apple Tartlets

Mushroom Apple Tartlets


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten Free flour for dusting

  • 2 TBSP Olive Oil

  • 10 oz Mushrooms, roughly chopped. (can be a mix of any type you like)

  • 1 Granny Smith Apple, large, peeled, small diced

  • ¼ C Shallots, finely chopped

  • 1 Garlic Clove, finely chopped

  • 1 TBSP Parsley, finely chopped

  • ½ tsp Thyme, dried

  • ½ tsp Herbs de Provence

  • ¼ tsp Salt

  • ½ tsp Pepper

  • ½ C Heavy Cream

  • 2 oz Cream Cheese, ROOM TEMPERATURE

  • 1 tsp Dijon Mustard

  • 1 TBSP Lemon Juice

  • 2 TBSP Green Onion, thinly sliced


  • Bring dough to room temperature. Preheat oven to 375°F.

  • Add olive oil to a sauté pan then add mushrooms and cook over med heat for 5 minutes.

  • Add apples and cook for another 3 minutes.

  • Add shallots, garlic, all herbs, salt and pepper. Sauté for 5 minutes.

  • Add heavy cream and let reduce to half.

  • Take off the heat and add the remainder of the ingredients making sure it’s well combined.

  • Let the filling cool to room temperature.

  • In the meantime, dust the countertop. Take dough and roll it out to approx. 1/8” thick.

  • Use a non-stick spray on the tartlet pans.

  • Using the biscuit cutter, cut circles then push them into the tartlet pans. I use the end of a lemon juicer.

  • Take the cooled filling and fill each tartlet to the top.

  • Bake for 20-25 minutes or until golden brown on edges and filling is brown and bubbly.