Sometimes I feel like making snacks that don't take too much time, but are different from classic crackers or sandwiches. If I have puff pastry on hand and a good can of sardines, I make mini tarts with mushrooms. They are not complicated and can be easily packed. I started from an idea from Edith and since then I have repeated them quite often.
Quick Info
Total time: approximately 1 hour and 30 minutes (including soaking and boiling the mushrooms)
Preparation time: 1 hour (preparing mushrooms + the rest of the steps)
Baking time: until the edges are golden (usually 20-25 minutes, but it depends on the oven)
Servings: 5 mini tarts (depends on how large you roll out the dough)
Difficulty: easy
Recipe type: snack, to take away, picnic
Ingredients
300 g frozen puff pastry (let it thaw at room temperature)
1 can of sardines in tomato sauce (I used Sun Food, but any variant is good)
1 small cup of salted mushrooms
Parmesan (the amount depends on how much you want to put, used in two layers)
Dried basil
1 egg
A little flour for rolling out the dough
Margarine for greasing the pan
Baking paper
Preparation method
1. Let the puff pastry thaw at room temperature. In the meantime, take care of the mushrooms.
2. The salted mushrooms should soak in cold water for about an hour to desalt. Change the water once or twice if necessary.
3. Boil the mushrooms in clean water for about 20 minutes. Drain them in a colander and let them cool well.
4. Carefully remove the sardines from the can and place them on a plate. Keep the tomato sauce from the can; you will use it for assembly.
5. Cut the Parmesan into thin strips using a vegetable peeler. If you don't have one, you can grate it on a large grater.
6. On the work surface, sprinkle a little flour. Place the thawed puff pastry sheet and roll it out a bit so that it has a rectangular shape.
7. Cut the dough into 5 roughly equal pieces. With a knife, lightly trace a border around the edge of each piece of dough without cutting all the way through. Prick the center of each piece with a fork so that it doesn't rise excessively while baking.
8. Grease the pan with margarine, then place baking paper on top. Arrange the prepared pieces of dough.
9. On each piece, spread the center with the tomato sauce from the can.
10. Place a few strips of Parmesan over the sauce, then add pieces of well-drained mushrooms and roughly torn sardines. Add another layer of Parmesan on top.
11. Sprinkle dried basil over the filling.
12. Beat the egg with a fork until foamy and use it to brush the edges of the dough border.
13. Place the pan in the preheated oven at 200 degrees and bake the mini tarts until the edges become golden and well-browned. It took about 20-25 minutes for me, but keep an eye on them since it depends on the oven.
14. Remove the mini tarts to a rack or cutting board and let them cool for a few minutes. They are good both warm and cold.
Why I make the recipe often
I like that they can be made quickly when I have puff pastry and some canned goods on hand. The recipe is suitable for a picnic or when I need something easy to transport. They work just as well for a quick meal at home.
Tips and variations
Tips
If the puff pastry is too soft after thawing, put it in the fridge for 5 minutes before cutting.
The mushrooms must be drained very well; otherwise, they will release water onto the dough.
If you want crispier edges, brush them generously with beaten egg.
Substitutions
You can also use other types of canned or fresh mushrooms if you don't have salted mushrooms.
Instead of sardines in tomato sauce, other canned fish with similar sauce will work.
If you don't have Parmesan, another hard cheese will work, but the taste will be different.
Variations
Add sliced olives for extra flavor if you like.
You can put a thin layer of sautéed onions on the dough, under the sardines and mushrooms.
Instead of basil, you can try dried oregano or thyme.
Serving ideas
They can be eaten plain, as a cold or warm snack.
They are also suitable for the office, wrapped in paper or in a plastic container.
You can serve them alongside a simple salad.
Frequently asked questions
1. Can I use fresh mushrooms instead of salted mushrooms?
Yes, but you need to sauté them first and drain them well; otherwise, they will release too much water when baking.
2. Can I use homemade puff pastry?
Yes, if you have the time and desire. Store-bought puff pastry also works just as well.
3. Do I need to remove the bones from the sardines?
Not necessarily. The small bones in canned sardines are soft and don’t affect the taste.
4. Can I freeze the baked mini tarts?
I do not recommend it, as the texture of the puff pastry changes after freezing and reheating.
5. Can I use another type of cheese instead of Parmesan?
Yes, but Parmesan adds a stronger flavor. You can also use another hard cheese if you don't have Parmesan.
Nutritional values
Values are approximate, for one mini tart: 220-240 kcal, 10-12 g protein, 13-15 g fat, 18-22 g carbohydrates. Parmesan, puff pastry, and fish provide fats and proteins, while puff pastry and tomato sauce provide carbohydrates. The amount varies depending on how much Parmesan you use and how big each tart is.
Storage and reheating
Mini tarts keep well in the fridge for 1-2 days, in a container with a lid. They can be eaten cold or slightly reheated in the oven (I do not recommend the microwave, as the dough becomes soft). I have not kept them for more than two days because the puff pastry softens.
That's about it. If you have the ingredients on hand, it's worth trying. They are practical and do not require special techniques.
Quick Info
Total time: approximately 1 hour and 30 minutes (including soaking and boiling the mushrooms)
Preparation time: 1 hour (preparing mushrooms + the rest of the steps)
Baking time: until the edges are golden (usually 20-25 minutes, but it depends on the oven)
Servings: 5 mini tarts (depends on how large you roll out the dough)
Difficulty: easy
Recipe type: snack, to take away, picnic
Ingredients
300 g frozen puff pastry (let it thaw at room temperature)
1 can of sardines in tomato sauce (I used Sun Food, but any variant is good)
1 small cup of salted mushrooms
Parmesan (the amount depends on how much you want to put, used in two layers)
Dried basil
1 egg
A little flour for rolling out the dough
Margarine for greasing the pan
Baking paper
Preparation method
1. Let the puff pastry thaw at room temperature. In the meantime, take care of the mushrooms.
2. The salted mushrooms should soak in cold water for about an hour to desalt. Change the water once or twice if necessary.
3. Boil the mushrooms in clean water for about 20 minutes. Drain them in a colander and let them cool well.
4. Carefully remove the sardines from the can and place them on a plate. Keep the tomato sauce from the can; you will use it for assembly.
5. Cut the Parmesan into thin strips using a vegetable peeler. If you don't have one, you can grate it on a large grater.
6. On the work surface, sprinkle a little flour. Place the thawed puff pastry sheet and roll it out a bit so that it has a rectangular shape.
7. Cut the dough into 5 roughly equal pieces. With a knife, lightly trace a border around the edge of each piece of dough without cutting all the way through. Prick the center of each piece with a fork so that it doesn't rise excessively while baking.
8. Grease the pan with margarine, then place baking paper on top. Arrange the prepared pieces of dough.
9. On each piece, spread the center with the tomato sauce from the can.
10. Place a few strips of Parmesan over the sauce, then add pieces of well-drained mushrooms and roughly torn sardines. Add another layer of Parmesan on top.
11. Sprinkle dried basil over the filling.
12. Beat the egg with a fork until foamy and use it to brush the edges of the dough border.
13. Place the pan in the preheated oven at 200 degrees and bake the mini tarts until the edges become golden and well-browned. It took about 20-25 minutes for me, but keep an eye on them since it depends on the oven.
14. Remove the mini tarts to a rack or cutting board and let them cool for a few minutes. They are good both warm and cold.
Why I make the recipe often
I like that they can be made quickly when I have puff pastry and some canned goods on hand. The recipe is suitable for a picnic or when I need something easy to transport. They work just as well for a quick meal at home.
Tips and variations
Tips
If the puff pastry is too soft after thawing, put it in the fridge for 5 minutes before cutting.
The mushrooms must be drained very well; otherwise, they will release water onto the dough.
If you want crispier edges, brush them generously with beaten egg.
Substitutions
You can also use other types of canned or fresh mushrooms if you don't have salted mushrooms.
Instead of sardines in tomato sauce, other canned fish with similar sauce will work.
If you don't have Parmesan, another hard cheese will work, but the taste will be different.
Variations
Add sliced olives for extra flavor if you like.
You can put a thin layer of sautéed onions on the dough, under the sardines and mushrooms.
Instead of basil, you can try dried oregano or thyme.
Serving ideas
They can be eaten plain, as a cold or warm snack.
They are also suitable for the office, wrapped in paper or in a plastic container.
You can serve them alongside a simple salad.
Frequently asked questions
1. Can I use fresh mushrooms instead of salted mushrooms?
Yes, but you need to sauté them first and drain them well; otherwise, they will release too much water when baking.
2. Can I use homemade puff pastry?
Yes, if you have the time and desire. Store-bought puff pastry also works just as well.
3. Do I need to remove the bones from the sardines?
Not necessarily. The small bones in canned sardines are soft and don’t affect the taste.
4. Can I freeze the baked mini tarts?
I do not recommend it, as the texture of the puff pastry changes after freezing and reheating.
5. Can I use another type of cheese instead of Parmesan?
Yes, but Parmesan adds a stronger flavor. You can also use another hard cheese if you don't have Parmesan.
Nutritional values
Values are approximate, for one mini tart: 220-240 kcal, 10-12 g protein, 13-15 g fat, 18-22 g carbohydrates. Parmesan, puff pastry, and fish provide fats and proteins, while puff pastry and tomato sauce provide carbohydrates. The amount varies depending on how much Parmesan you use and how big each tart is.
Storage and reheating
Mini tarts keep well in the fridge for 1-2 days, in a container with a lid. They can be eaten cold or slightly reheated in the oven (I do not recommend the microwave, as the dough becomes soft). I have not kept them for more than two days because the puff pastry softens.
That's about it. If you have the ingredients on hand, it's worth trying. They are practical and do not require special techniques.