Mushroom Tartlets
User Reviews
5
Mushroom Tartlets
Description
This recipe starts by sautéing chopped onions in olive oil until soft and golden, then incorporating brown sugar, salt, and thinly sliced mushrooms until caramelized. Pressed garlic and dried thyme add aromatic flavor. After cooling, this savory filling is spooned into puff pastry squares pressed into muffin cups. The pastry edges are brushed with an egg wash to encourage a golden crust, and the centers are pricked to prevent excessive puffing.
About half a tablespoon of shredded Roth Grand Cru cheese tops each tartlet before baking at 400°F until golden brown and crisp. The result is small, elegant tartlets with a delicate, flaky crust and a deeply flavored filling with a melty cheese accent.
These are suitable as appetizers, snacks, or part of a light meal. They pair well with salads or a glass of white wine. Cooling them slightly after baking helps retain structure.
The mixture can be prepared up to a day ahead, and leftovers store well refrigerated. Reheating is simple in the microwave or oven, and the mushroom filling freezes for extended storage.
Ingredients
- 1 puff pastry thawed according to package instructions, sheet
- 2 onion chopped, large
- 4 tablespoons olive oil divided
- ¼ teaspoon salt
- 1 teaspoon dark brown sugar
- 8 ounces mushrooms thinly sliced
- 2 garlic pressed, cloves
- 2 tablespoons thyme dried
- 1 egg plus 1 tablespoon water beaten together
- ¾ cup cheese shredded, Roth Grand Cru variety
Instructions
- Preheat oven to 400°F.
- In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt and add the mushrooms. Cook together the mushrooms are caramelized, about 5-7 minutes. Stir in the garlic and thyme and cook together until fragrant, about 1-2 more minutes. Turn off the heat and set aside.
- Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into an 18x9-inch rectangle. Cut into 18 (3-inch) squares or circles as I show. Press the pastry squares into 18 muffin-pan cups. Brush the edges of the pastries with the egg. Prick the centers of the pastries with a fork.
- Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of the cheese. Makes 24 - 36.
- Bake the tartlets until they’re golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh thyme or parsley, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat tartlets gently in the microwave or in a 350°F oven for 5 minutes to restore crispness.
- The mushroom-onion mixture can be made up to 24 hours before assembling tartlets.
- Freeze the mushroom filling for up to 3 months in a proper container; thaw overnight in the fridge before using.
- Only assemble the tartlets right before baking to prevent soggy pastry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 90mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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