Mushroom and Herb Tartlets
Mushroom and Herb Tartlets
Ingredients
For the Tartlets
- 1 puff pastry sheet, 10 to 12 ounce package, thawed
- 1 tablespoon butter, for greasing
For the Mushroom Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 large egg
- 1/4 cup heavy cream
- 1/2 cup Gruyere cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin or 4 individual tartlet molds with 1 tablespoon of butter.
⏱️ 5 min•🌡️ 400
- 2
Unroll the puff pastry sheet onto a lightly floured surface. Using a 3 1/2 to 4-inch round cutter (or a glass rim), cut out 4 circles. Gently press each pastry circle into the prepared muffin tin cups or tartlet molds, shaping them to fit the bottom and sides.
⏱️ 5 min
- 3
In a medium skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced shallot and cook until softened, about 2 to 3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8 to 10 minutes. Stir in the chopped fresh thyme and rosemary, salt, and black pepper. Remove from heat and let the mushroom mixture cool slightly.
⏱️ 10 min
- 5
In a small bowl, whisk together the large egg and heavy cream until well combined. Stir in the shredded Gruyere cheese and the cooled mushroom mixture.
⏱️ 3 min
- 6
Divide the mushroom and cheese filling evenly among the prepared pastry shells in the muffin tin or tartlet molds.
⏱️ 2 min
- 7
Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly golden. Carefully remove the tartlets from the molds and let them cool for a few minutes on a wire rack.
⏱️ 25 min•🌡️ 400
- 8
Garnish with fresh chopped parsley, if desired, and serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Herb Tartlets
Ingredients
For the Tartlets
- 1 puff pastry sheet, 10 to 12 ounce package, thawed
- 1 tablespoon butter, for greasing
For the Mushroom Filling
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 large egg
- 1/4 cup heavy cream
- 1/2 cup Gruyere cheese, shredded
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin or 4 individual tartlet molds with 1 tablespoon of butter.
⏱️ 5 min•🌡️ 400 - 2
Unroll the puff pastry sheet onto a lightly floured surface. Using a 3 1/2 to 4-inch round cutter (or a glass rim), cut out 4 circles. Gently press each pastry circle into the prepared muffin tin cups or tartlet molds, shaping them to fit the bottom and sides.
⏱️ 5 min - 3
In a medium skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced shallot and cook until softened, about 2 to 3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Add the sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and are nicely browned, about 8 to 10 minutes. Stir in the chopped fresh thyme and rosemary, salt, and black pepper. Remove from heat and let the mushroom mixture cool slightly.
⏱️ 10 min - 5
In a small bowl, whisk together the large egg and heavy cream until well combined. Stir in the shredded Gruyere cheese and the cooled mushroom mixture.
⏱️ 3 min - 6
Divide the mushroom and cheese filling evenly among the prepared pastry shells in the muffin tin or tartlet molds.
⏱️ 2 min - 7
Bake for 20 to 25 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly golden. Carefully remove the tartlets from the molds and let them cool for a few minutes on a wire rack.
⏱️ 25 min•🌡️ 400 - 8
Garnish with fresh chopped parsley, if desired, and serve warm.
⏱️ 1 min