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Mushroom Cheddar Tarts Recipe Mushroom Cheddar Tarts Recipe

These savory little tarts are a tasty addition to the hors d'oeuvres tray, or to accompany a green salad for a light dinner.

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At a glance

24 tarts


Choose your measure:


  • 1 cup (16 tablespoons) cold butter, cut into pats
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup Hi-maize Natural Fiber (or substitute all-purpose flour)
  • 1/2 cup Vermont cheese powder (or substitute finely ground Parmesan cheese)
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper or a dash of hot sauce, optional
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup ice water


  • 1 tablespoon butter
  • 1 cup sliced mushrooms
  • 1 medium red bell pepper, diced
  • 3 large eggs
  • 3/4 cup milk or half & half
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/2 cup shredded sharp cheddar cheese


  1. To make the crust: Work the butter into the dry ingredients to form an unevenly crumbly mixture.
  2. Toss in the cheddar cheese and water, mixing until the dough is cohesive; add an extra tablespoon or two of water, if necessary.
  3. Divide the dough in half, pat each half into a disk, wrap, and chill for 30 minutes.
  4. Preheat the oven to 400°F.
  5. To make the filling: Sauté the mushrooms and red pepper in 1 tablespoon of butter until the mushrooms are browned. Set aside.
  6. Whisk together the eggs, milk, salt, pepper, and thyme. Set aside.
  7. To set up the tarts: Roll one piece of the dough into a 10" x 13" rectangle, and cut it into twelve 3 1/4" squares.
  8. Fit the squares into the cups of a square mini-tart pan (or cut rounds, and fit into a mini muffin pan).
  9. Place a teaspoon each of sauteed mushrooms and peppers and shredded cheese into each cup. Fill with the egg mixture.
  10. Bake the tarts for 18 to 22 minutes, until golden.
  11. Remove from the oven and allow to rest for 10 minutes before removing from the pan.
  12. Repeat with the remaining dough and filling. Serve warm; or refrigerate for up to 3 days and reheat for 10 minutes in a 375°F oven.