Gluten Free Spinach Mushroom Tartlets

Spinach Mushroom Tartlets

Spinach Mushroom Tartlets




Loaded with flavor, these veggie-packed mini tarts are fun to make and sure to delight. Make these gluten-free puff pastry spinach mushroom tartlets the star of your party menu!


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten-Free flour for dusting

  • 4 tablespoons butter (unsalted)

  • 4 cups mushrooms, roughly chopped (any type you like)

  • 3 garlic cloves, minced

  • 1 ½ cups onions, chopped

  • 1 ½ cups spinach (frozen); thawed, drained well, and chopped

  • 1 ½ teaspoon salt

  • ¾ teaspoon pepper

  • ½ teaspoon nutmeg

  • 4 tablespoons gluten-free flour

  • 1 ¾ cups heavy cream

  • 1 cup parmesan cheese, grated

  • 4 oz. cream cheese (at room temperature)

  • 1 cup mozzarella cheese (low moisture; small dice)

  • Additional Equipment
  • tartlet pan

  • biscuit cutter the size of your tartlet pan


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

  • Make filling first. Melt butter in a sauté pan then add mushrooms and onions and cook over med heat for 3 minutes or until they are softened.

  • Add garlic and cook for another few minutes until onions are translucent and mushrooms are slightly browned.

  • Add spinach, salt, pepper and nutmeg. Stir for a minute then add the gluten free flour. Make sure the flour is thoroughly incorporated.

  • Add heavy cream and combine. Let it come to a simmer and cook for 2 minutes or until flour is cooked through and filling has thickened.

  • Add cream cheese and parmesan cheese. Mix well then add mozzarella cheese and set aside to cool.

  • 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.