Camembert and Mushroom Tartlets

These Camembert and mushroom tartlets look impressive, but are surprisingly simple to make. Filled with sautéed mushrooms, caramelised onions, and creamy Camembert, they’re a crowd-pleasing vegetarian appetiser that’s perfect for easy entertaining.

This recipe came together on one of those evenings when entertaining wasn’t planned, but inspiration struck anyway. I wanted something that felt elegant yet effortless, without overthinking it. From there, it was simply a matter of bringing together flavours I knew would work well: earthy mushrooms, sweet caramelised onions, creamy Camembert, and flaky pastry. These tartlets quickly became one of those recipes I reach for when I want something reliable, and I think you will too.

These Camembert and mushroom tartlets are ideal when you need something that feels special without demanding hours in the kitchen. They can be prepared ahead of time, finished just before serving, and work just as well for casual gatherings as they do for more polished dinner parties.

Serve them warm for the best flavour, or at room temperature as an easy finger food. Here’s everything you’ll need to make them at home.

Ingredients

You’ll need just a handful of simple ingredients to make these Camembert and mushroom tartlets.

1. Camembert: Creamy Camembert adds richness and balance to the savoury mushroom filling; Brie can be used as a substitute if needed.
2. Mushrooms: I used shiitake mushrooms for their depth of flavour, but button or cremini mushrooms work just as well.
3. Puff pastry: Store-bought puff pastry keeps these tartlets easy and fuss-free while providing a crisp, flaky base.
4. Onion and garlic: These form the aromatic base of the filling, adding sweetness and savoury depth as they cook down.
5. Thyme: Fresh thyme adds a subtle earthy note that complements both the mushrooms and the Camembert. Reserve a small amount for garnish
6. Brown sugar: A small amount of brown sugar helps the onions caramelise; regular granulated sugar can be used instead.
7. Olive oil: Olive oil is used to gently sauté the mushrooms, onions, and garlic until soft and flavourful.
8. Salt: Essential for seasoning and bringing all the flavours together.

How to make Camembert and Mushroom Tartlets

These tartlets come together in a few simple steps and can be prepared ahead of time.

Start by preparing the mushroom filling. Sauté the onion and garlic in olive oil with a pinch of salt until softened, then add the brown sugar and cook briefly to encourage caramelisation. Add the mushrooms and cook until their moisture has evaporated and the mixture is rich and savoury, then stir through a few thyme leaves and set aside to cool. While the filling cools, cut the slightly thawed puff pastry into rounds and press them into a lightly greased patty pan.

Cut the Camembert into evenly sized pieces; chilling it briefly in the freezer beforehand can make this easier. Place a piece of Camembert into each pastry-lined cavity, then spoon the cooled mushroom mixture on top. Bake until the pastry is puffed and golden and the cheese has melted, then allow the tartlets to cool slightly before serving.

FAQ

Do you take the rind off Camembert before baking?

The rind can be left on, as it softens during baking. For a milder flavour, you can trim the rind from one side before cutting the camembert, which is what I did here.

Can I substitute Camembert with another cheese?

Absolutely. Brie is the closest substitute and works just as well in these tartlets.

What mushrooms work best for this recipe?

Shiitake mushrooms add great depth of flavour, but button or cremini mushrooms are excellent alternative.

Can I prepare these tartlets in advance?

Yes. The mushroom filling can be made a day ahead and stored in the fridge. Assemble and bake the tartlets just before serving for best results, or store baked tartlets in the fridge for up to two days and reheat in the oven or air fryer before serving. Avoid the microwave, as it can make the pastry soft.

Mushroom and Camembert Tartlets

Easy Camembert and mushroom tartlets made with sautéed mushrooms, caramelised onions, and creamy Camembert. A crowd-pleasing vegetarian appetiser for easy entertaining.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American, Australian, French

Servings 12

Equipment

• 12 cup patty pan
• small skillet
• round cookie cutter

Ingredients

  

• 1 sheet puff pastry, slightly thawed
• 125 g wheel of Camembert
• 300 g shiitake or button mushrooms, finely diced
• 1 medium brown onion, finely diced
• 2 cloves garlic, crushed
• 2 tbsp olive oil
• 1 tsp brown sugar
• ¼ tsp salt
• 4 sprigs fresh thyme, divided

Instructions

 

• Place Camembert in the freezer for 10 minutes to slightly firm up.
• Heat the olive oil in a small pan over medium heat. Add the onion and cook for a few minutes until soft and translucent. Add the garlic and cook for a further minute until fragrant, then stir in the brown sugar and salt. Cook until the onions are lightly caramelised, then add the mushrooms and cook over medium-low heat until the moisture has evaporated and the mushrooms are golden, about 5–7 minutes. Stir through the thyme leaves, then remove from the heat and set aside.
• Preheat the oven to 190ºC / 375ºF (conventional), or 170ºC / 350ºF (fan forced).
• Cut the puff pastry into 12 rounds using a cookie cutter and press them into a lightly greased patty pan. Prick the pastry bases with a fork to prevent excessive puffing.
• Remove the Camembert from the freezer. Trim off some of the rind if desired, then cut into 12 equal pieces.
• Assemble the tartlets by placing a piece of Camembert into each pastry case, followed by a teaspoon of the mushroom filling.
• Bake tartlets on the middle rack of your oven for 15-20 minutes, or until the pastry is deeply golden brown. Allow to cool for 10 minutes before serving with an extra sprinkling of fresh thyme.

Notes

Make ahead: The mushroom filling can be made a day in advance and stored in the fridge. Assemble the tartlets just before baking to prevent the pastry from becoming soggy.

Storage: Leftover tartlets can be stored in the fridge for up to 2 days. Reheat in an air fryer or oven for 5-10 minutes at 350°F / 175°C.

Freezing: Once baked and cooled, the tartlets can be frozen for up to 2 months. Freeze in a single layer, then transfer to a freezer-safe bag or airtight container. Reheat from frozen until warmed through and crisp.

Keyword Camembert and Mushroom Tartlet Appetisers

You may also like

If you’re planning a menu for easy entertaining, you might also enjoy these recipes:

– Fig and Brie puff pastry bites, another easy, crowd-pleasing appetiser.
– Strawberry Brie en croûte, a delicious, shareable bake for entertaining.
– Thyme and garlic baked Camembert, from What’s Gaby Cooking.
– Cranberry brie bites, from Vanilla Bean Cuisine.