Name: Spinach Mushroom Tartlets
Yield: 35-50, 35-50 tartlets
Ingredients: 1 ½ teaspoon salt; ¾ teaspoon pepper; ½ teaspoon nutmeg; 3 garlic cloves, minced; 1 ¾ cups heavy cream; 4 tablespoons butter (unsalted); 1 cup parmesan cheese, grated; Gluten-Free flour for dusting; 1 Package of Geefree Puff Pastry Dough; 4 cups mushrooms, roughly chopped (any type you like); 1 ½ cups onions, chopped; 1 ½ cups spinach (frozen); thawed, drained well, and chopped; 4 tablespoons gluten-free flour; 4 oz. cream cheese (at room temperature); 1 cup mozzarella cheese (low moisture; small dice); tartlet pan; biscuit cutter the size of your tartlet pan

Spinach Mushroom Tartlets

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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!

By: Colleen (via Fillofactory)

Original Publish: Jun 21, 2022

Last Updated: Mar 4, 2026

Yields: 35-50, 35-50 tartlets

Instructions

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.