Easy Mushroom Tartlets
User Reviews
5
Easy Mushroom Tartlets
Description
These tartlets start with puff pastry cut into disks fitted into oiled muffin tins to form individual cups. Onions are cooked slowly until golden and sweet, then combined with sliced mixed mushrooms, garlic, and fresh thyme, cooked until tender. This mixture is spooned into the prepared pastry shells, and crumbled Stilton cheese is distributed on top for a sharp, creamy contrast.
Baking at high heat crisps the pastry edges and melts the cheese slightly, creating a balance of flaky pastry and soft filling. The mushrooms offer an earthy depth while the onions add a sweet undertone. The thyme adds fresh herbaceous notes.
The recipe suggests that parchment-lined baking trays can substitute for muffin tins for a less structured tartlet form. Ensuring the mushrooms are chopped into small pieces helps the filling fit neatly into the pastry cups. Slightly softening the pastry before use prevents cracking while handling.
Ingredients
- 375 g puff pastry
- 2 tablespoon olive oil
- 1 onion thinly sliced
- 2 garlic crushed, clove
- 230 g mushroom sliced, mixed varieties
- 3 g thyme leaves only, fresh
- 80 g Stilton cheese crumbled
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Heat 2 tablespoon Olive oil in a pan over a low heat. Add 1 Onion and cook on low for 10 minutes, until golden brown.
- Add 230 g Mixed mushrooms, 2 Garlic clove, 3 g Fresh thyme and 1 pinch Sea salt and ground black pepper. Cook for a further 5 minutes.
- Cut 375 g Puff pastry into twelve 7.5cm/3in disks. Brush a little oil into a twelve hole muffin tin and press the pastry disks in.
- Add two tablespoons of the mushroom mixture to the pastry and brush the edges of the pasty with egg. Crumble in 80 g Stilton.
- Put in the oven for 15-18 minutes.
Notes
- Not all the puff pastry in the pack is used; the nutritional info reflects the trimmed amount actually used.
- Remove puff pastry from the fridge 10 minutes before use to avoid cracking but do not exceed 30 minutes to prevent it becoming too soft to handle.
- Chop mushrooms fairly small so they fit neatly into the pastry cases; a food processor or grater can speed this up.
- You can bake these tartlets on a lined baking tray without a muffin tin; they will puff but won’t hold a cup shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1tartlet | |
| Calories | 145kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 5mg | 2% |
| Sodium | 235mg | 10% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 63IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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