Rosemary Mushroom and Spinach Tartlets with Crumbled Feta and a Hint of Balsamic

Introduction

These Rosemary Mushroom & Spinach Tartlets are a perfect appetizer for your next dinner party or brunch. Bursting with earthy flavors, these tartlets combine the woodsy aroma of rosemary, the umami of sautéed mushrooms, the freshness of spinach, and the tangy punch of crumbled feta cheese. A drizzle of balsamic reduction elevates the dish, adding a slight sweetness and a touch of sophistication. The flaky pastry makes every bite a delightful mix of textures and tastes. Impress your guests with these delicious, elegant tartlets!


Ingredients:

  • For the Tartlets:
    • 1 sheet puff pastry (thawed if frozen)
    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 250g (2 cups) button mushrooms, sliced
    • 1 cup fresh baby spinach
    • 1 tablespoon fresh rosemary, finely chopped
    • Salt and black pepper to taste
    • 100g (1 cup) crumbled feta cheese
    • 1 egg (for egg wash)
  • For the Balsamic Glaze:
    • 1/2 cup balsamic vinegar
    • 1 tablespoon honey (optional)

Preparation:

Step 1: Prepare the Puff Pastry

  • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured surface to about 1/4-inch thickness.
  • Using a round cutter (or a glass), cut out circles of pastry and place them on the prepared baking sheet.
  • Score a smaller circle inside each round without cutting through completely to create a border. Prick the center with a fork to prevent puffing.

Step 2: Sauté the Onions and Mushrooms

  • Heat olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook for 2-3 minutes until translucent.
  • Add the minced garlic and cook for another minute until fragrant.
  • Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.

Step 3: Add Spinach and Rosemary

  • Stir in the fresh rosemary and cook for another minute.
  • Add the baby spinach and cook until wilted, about 2 minutes.
  • Season with salt and black pepper to taste. Remove the mixture from heat and let it cool slightly.

Step 4: Assemble the Tartlets

  • Place about a tablespoon of the mushroom-spinach mixture in the center of each pastry circle.
  • Top with crumbled feta cheese.
  • Brush the edges of the pastry with the beaten egg for a golden finish.

Step 5: Bake the Tartlets

  • Bake in the preheated oven for 15-18 minutes or until the pastry is puffed and golden brown.
  • While the tartlets are baking, prepare the balsamic glaze.

Step 6: Make the Balsamic Glaze

  • In a small saucepan, heat the balsamic vinegar over medium heat until it starts to simmer.
  • Reduce the heat to low and let it simmer for 10-15 minutes until it reduces by half and thickens.
  • Stir in honey for a touch of sweetness, if desired.

Step 7: Drizzle and Serve

  • Remove the tartlets from the oven and let them cool slightly.
  • Drizzle with the balsamic glaze before serving.

Cooking Notes:

  • Puff Pastry Tips: Make sure the puff pastry is cold when you work with it to achieve a flaky texture.
  • Mushroom Variations: You can use a mix of mushrooms such as cremini, shiitake, or portobello for a deeper flavor profile.
  • Herbs: If you don’t have fresh rosemary, dried rosemary or thyme can be used as substitutes.

Serving Suggestions:

  • These tartlets are best served warm, with a side of mixed greens or as part of a brunch spread.
  • Pair with a light white wine like Sauvignon Blanc or a sparkling rosé for a complete experience.
  • They also make a great snack for holiday gatherings or special occasions.

Tips:

  • Make Ahead: You can prepare the filling up to a day in advance and store it in the refrigerator until you’re ready to bake.
  • Storage: Leftover tartlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
  • Vegan Option: Substitute the feta cheese with a vegan feta alternative and use a plant-based puff pastry.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes


Nutritional Information (Per Tartlet):

  • Calories: 150 kcal
  • Protein: 4g
  • Sodium: 180mg
  • Fat: 10g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Sugar: 2g

Conclusion

These Rosemary Mushroom & Spinach Tartlets with Crumbled Feta and a Hint of Balsamic are a perfect balance of savory and sweet, making them an ideal appetizer for any occasion. The buttery, flaky pastry combined with the hearty mushroom and spinach filling, the tangy feta cheese, and the sweet balsamic glaze will have your guests asking for the recipe. Try making these tartlets for your next gathering and watch them disappear in minutes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosemary Mushroom and Spinach Tartlets with Crumbled Feta and a Hint of Balsamic


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale
  • For the Tartlets:
    • 1 sheet puff pastry (thawed if frozen)
    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 250g (2 cups) button mushrooms, sliced
    • 1 cup fresh baby spinach
    • 1 tablespoon fresh rosemary, finely chopped
    • Salt and black pepper to taste
    • 100g (1 cup) crumbled feta cheese
    • 1 egg (for egg wash)
  • For the Balsamic Glaze:
    • 1/2 cup balsamic vinegar
    • 1 tablespoon honey (optional)

Instructions

Step 1: Prepare the Puff Pastry

  • Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  • Roll out the puff pastry on a lightly floured surface to about 1/4-inch thickness.
  • Using a round cutter (or a glass), cut out circles of pastry and place them on the prepared baking sheet.
  • Score a smaller circle inside each round without cutting through completely to create a border. Prick the center with a fork to prevent puffing.

Step 2: Sauté the Onions and Mushrooms

  • Heat olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook for 2-3 minutes until translucent.
  • Add the minced garlic and cook for another minute until fragrant.
  • Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.

Step 3: Add Spinach and Rosemary

  • Stir in the fresh rosemary and cook for another minute.
  • Add the baby spinach and cook until wilted, about 2 minutes.
  • Season with salt and black pepper to taste. Remove the mixture from heat and let it cool slightly.

Step 4: Assemble the Tartlets

  • Place about a tablespoon of the mushroom-spinach mixture in the center of each pastry circle.
  • Top with crumbled feta cheese.
  • Brush the edges of the pastry with the beaten egg for a golden finish.

Step 5: Bake the Tartlets

  • Bake in the preheated oven for 15-18 minutes or until the pastry is puffed and golden brown.
  • While the tartlets are baking, prepare the balsamic glaze.

Step 6: Make the Balsamic Glaze

  • In a small saucepan, heat the balsamic vinegar over medium heat until it starts to simmer.
  • Reduce the heat to low and let it simmer for 10-15 minutes until it reduces by half and thickens.
  • Stir in honey for a touch of sweetness, if desired.

Step 7: Drizzle and Serve

  • Remove the tartlets from the oven and let them cool slightly.
  • Drizzle with the balsamic glaze before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Calories: 150 kcal
  • Sodium: 180mg
  • Protein: 4g

Leave a Comment

Recipe rating