Mushroom and Gruyere Tartlets
Mushroom and Gruyere Tartlets
Ingredients
For the Tartlets
- 1 sheet puff pastry, thawed according to package directions
- 8 ounces cremini mushrooms, cleaned and thinly sliced
- 1 shallot, finely minced
- 1 garlic clove, minced
- 1/2 teaspoon fresh thyme leaves, chopped
- 3/4 cup Gruyere cheese, shredded
- 2 tablespoons heavy cream
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. If your puff pastry is frozen, ensure it is thawed according to package directions before proceeding.
⏱️ 5 min•🌡️ 400
- 2
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
⏱️ 7 min
- 3
Add the minced shallot and cook for another 2-3 minutes until softened. Stir in the minced garlic and chopped fresh thyme, cooking for 1 more minute until fragrant. Remove the skillet from the heat and let the mushroom mixture cool slightly.
⏱️ 4 min
- 4
While the mushrooms cool, unroll the thawed puff pastry onto a lightly floured surface. Using a 3-inch round or square cookie cutter, cut out 8-12 shapes. Place the cut pastry pieces onto the prepared baking sheet.
⏱️ 5 min
- 5
Lightly score a border about 1/4 inch from the edge of each pastry piece with a small knife, being careful not to cut all the way through. Prick the center of each pastry piece several times with a fork. This will help the edges puff up while keeping the center flat for the filling.
⏱️ 3 min
- 6
In a medium bowl, combine the cooled mushroom mixture with the shredded Gruyere cheese and heavy cream. Season with kosher salt and freshly ground black pepper to taste. Mix well.
⏱️ 2 min
- 7
In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the scored edges of each puff pastry piece with the egg wash.
⏱️ 1 min
- 8
Spoon about 1-2 tablespoons of the mushroom and Gruyere filling into the center of each pastry piece, spreading it evenly within the scored border.
⏱️ 2 min
- 9
Bake the tartlets for 18-22 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly and lightly browned. Let cool slightly on the baking sheet before serving warm.
⏱️ 20 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Gruyere Tartlets
Ingredients
For the Tartlets
- 1 sheet puff pastry, thawed according to package directions
- 8 ounces cremini mushrooms, cleaned and thinly sliced
- 1 shallot, finely minced
- 1 garlic clove, minced
- 1/2 teaspoon fresh thyme leaves, chopped
- 3/4 cup Gruyere cheese, shredded
- 2 tablespoons heavy cream
- 1 large egg
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. If your puff pastry is frozen, ensure it is thawed according to package directions before proceeding.
⏱️ 5 min•🌡️ 400 - 2
In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and start to brown, about 5-7 minutes.
⏱️ 7 min - 3
Add the minced shallot and cook for another 2-3 minutes until softened. Stir in the minced garlic and chopped fresh thyme, cooking for 1 more minute until fragrant. Remove the skillet from the heat and let the mushroom mixture cool slightly.
⏱️ 4 min - 4
While the mushrooms cool, unroll the thawed puff pastry onto a lightly floured surface. Using a 3-inch round or square cookie cutter, cut out 8-12 shapes. Place the cut pastry pieces onto the prepared baking sheet.
⏱️ 5 min - 5
Lightly score a border about 1/4 inch from the edge of each pastry piece with a small knife, being careful not to cut all the way through. Prick the center of each pastry piece several times with a fork. This will help the edges puff up while keeping the center flat for the filling.
⏱️ 3 min - 6
In a medium bowl, combine the cooled mushroom mixture with the shredded Gruyere cheese and heavy cream. Season with kosher salt and freshly ground black pepper to taste. Mix well.
⏱️ 2 min - 7
In a small bowl, whisk the large egg with 1 teaspoon of water to create an egg wash. Brush the scored edges of each puff pastry piece with the egg wash.
⏱️ 1 min - 8
Spoon about 1-2 tablespoons of the mushroom and Gruyere filling into the center of each pastry piece, spreading it evenly within the scored border.
⏱️ 2 min - 9
Bake the tartlets for 18-22 minutes, or until the pastry is golden brown and puffed, and the filling is bubbly and lightly browned. Let cool slightly on the baking sheet before serving warm.
⏱️ 20 min•🌡️ 400