Mushroom Tartlets

Mushroom tartlets, using Wild Mushroom & Sage Infused Olive Oil and Truffle Sea Salt, make the perfect savory hors d'oeuvres.
Dish Type:

Appetizer, Holiday, Nut Free, Vegetarian


All Year

Prep Time:

1 Hour




  • ⅓ cup SOOC Wild Mushroom & Sage Olive Oil
  • 5 cups mostly white Leeks, chopped
  • 14 oz Portabella Mushrooms, sliced
  • 8 Garlic cloves, minced
  • SOOC Truffle Sea Salt to taste
  • freshly Ground Pepper, to taste
  • 12 oz Sharp White Cheddar, grated coarsely
  • 2 pkg (17oz ea) frozen Puff Pastry sheets, thawed

Products used: Mushroom & Sage Olive Oil , Truffle Sea Salt


  • Preheat oven to 400 degrees. Sauté leeks in olive oil 10 minutes. Add mushrooms, sauté another 10 minutes. Add garlic, sauté 3 minutes. Salt and pepper to taste.
  • Cool mixture to room temperature. While mixture cools, cut each puff pastry sheet into thirds, width-wise. (12 pieces total).
  • Place on parchment-lined cookie sheet. Press over ½ inch edge around each pastry piece.
  • Spoon cooled mushroom mixture into each tartlet. Sprinkle with grated cheese. Bake 20-25 mins until golden brown.