Mushroom Gruyere Tartlets
Mushroom Gruyere Tartlets
Ingredients
For the Tartlets
- 1 sheet puff pastry, thawed
- 1/2 cup Gruyere cheese, shredded
For the Mushroom Filling
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme, chopped
- 2 tablespoons dry white wine, optional
- 1/4 cup heavy cream
- 1 large egg, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 6-cup muffin tin or 6 individual tartlet molds.
⏱️ 5 min•🌡️ 375
- 2
On a lightly floured surface, unroll the thawed puff pastry. Using a 4-inch round cutter or a knife, cut out 6 circles from the pastry. 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, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
⏱️ 7 min
- 4
Add the minced shallot, minced garlic, and chopped fresh thyme to the skillet. Cook for another 2-3 minutes until fragrant. If using, pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Cook until the liquid has mostly evaporated.
⏱️ 3 min
- 5
In a small bowl, whisk together the heavy cream, beaten large egg, salt, and black pepper until well combined.
⏱️ 2 min
- 6
Divide the mushroom mixture evenly among the puff pastry shells in the muffin tin. Sprinkle the shredded Gruyere cheese over the mushrooms in each tartlet. Carefully pour the cream and egg mixture over the cheese and mushrooms, filling each tartlet.
⏱️ 5 min
- 7
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly golden. The internal temperature should reach 160°F.
⏱️ 30 min•🌡️ 375
- 8
Remove the tartlets from the oven and let them cool in the muffin tin for a few minutes before carefully transferring them to a wire rack. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom Gruyere Tartlets
Ingredients
For the Tartlets
- 1 sheet puff pastry, thawed
- 1/2 cup Gruyere cheese, shredded
For the Mushroom Filling
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme, chopped
- 2 tablespoons dry white wine, optional
- 1/4 cup heavy cream
- 1 large egg, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 6-cup muffin tin or 6 individual tartlet molds.
⏱️ 5 min•🌡️ 375 - 2
On a lightly floured surface, unroll the thawed puff pastry. Using a 4-inch round cutter or a knife, cut out 6 circles from the pastry. 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, melt the unsalted butter over medium heat. Add the sliced cremini mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
⏱️ 7 min - 4
Add the minced shallot, minced garlic, and chopped fresh thyme to the skillet. Cook for another 2-3 minutes until fragrant. If using, pour in the dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Cook until the liquid has mostly evaporated.
⏱️ 3 min - 5
In a small bowl, whisk together the heavy cream, beaten large egg, salt, and black pepper until well combined.
⏱️ 2 min - 6
Divide the mushroom mixture evenly among the puff pastry shells in the muffin tin. Sprinkle the shredded Gruyere cheese over the mushrooms in each tartlet. Carefully pour the cream and egg mixture over the cheese and mushrooms, filling each tartlet.
⏱️ 5 min - 7
Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the filling is set and lightly golden. The internal temperature should reach 160°F.
⏱️ 30 min•🌡️ 375 - 8
Remove the tartlets from the oven and let them cool in the muffin tin for a few minutes before carefully transferring them to a wire rack. Serve warm or at room temperature.
⏱️ 5 min