Upside-Down Cream Of Mushroom Tartlets

If you’ve spent any time on TikTok in the past year, you’ve likely seen countless iterations of the viral upside-down tartlets. This beginner-friendly pastry hack transforms store-bought puff pastry and the sweet or savory filling of your choice into a beautiful bite-sized snack. We’ve seen videos using sliced apples, tomatoes, and even caramelized onions. Our version leans heavily into savory territory with a cream of mushroom soup-inspired filling.

You can find mushroom used two different ways here: both sliced and in a creamy, cheesy filling. The filling starts with a classic combination of minced mushrooms and shallots known as a duxelles (the very same mixture you can find at the base of a beef Wellington.) To make this filling more mushroom soup-esque, we supplement it with Gùyere, heavy cream, and either sour cream or crème fraîche. The tangy dairy offsets some of the richness of the pastry while still containing enough fat to avoid curdling in the oven.

When working with puff pastry, it’s important that you avoid prolonged exposure to heat. The dough is stacked with layers and layers of cold butter, which should melt and produce steam in the oven to create that signature flaky texture. Allowing that butter to melt while the dough sits on the counter will sacrifice that essential puff. If you notice your pastry start to warm up or stick to the counter, transfer it to a parchment-lined baking sheet, and let it cool down in the refrigerator for 10 to 15 minutes before you start working with it again.

The best part about this recipe is that you can make most of the components ahead of time. The mushroom filling can be made up to 3 days in advance, while the puff pastry squares can be cut and refrigerated up to a day before serving.

Did you make these tartlets? Let us know how it went in the comments!