Mushroom Parmesan Tartlets
Little puff pastry bundles of deliciousness!
Mushroom Parmesan Tartlets
Time: 45 mins | Difficulty: 2/5 | Yield: 4 tartlets
Tartlets.
Tartlets.
Tartlets!
The word has lost all meaning.
These little puff pastry mushroom pockets are so easy and delicious. And they’re not just for cocktail parties! You can enjoy mushroom tartlets all by yourself too! This recipe makes four tartlets using a muffin tin, so they end up being fairly deep. That makes them perfect for a meal alongside some salad or fruit! And they’re still delicious as leftovers, and much easier to handle and refrigerate than one giant tart. A meatier mushroom, like a shiitake, button, or portobello, is best for this, so they can really have some substance in the pastry crusts.
Ingredients/tools:
About 2 cups of mushrooms, chopped into cubes (a meaty mushroom like button, shiitake, and/or portobello works best)
1 shallot, finely chopped
3 cloves garlic, finely chopped
Dried thyme
Butter
1 sheet of frozen puff pastry, thawed
1 egg
Shaved parmesan, about 3/4 cup
Muffin tin
A big bowl
Method:
Set the puff pastry out to thaw.
Chop the mushrooms and finely chop the shallots and garlic.
In a pan, melt a good amount of butter (the mushrooms will soak it all up!) and add the mushrooms. Sauté. When they’re starting to soften, after about a couple minutes, add in the thyme, salt, pepper, shallots, and garlic. Sauté everything together until the mushrooms have lost most of their moisture and everything is soft and lightly browned.
Set the mushroom mixture aside in a big bowl, and let cool.
Pre-heat the oven to 400°.
Meanwhile, prepare the puff pastry by rolling it out and slicing into four equal squares.
Butter four wells of the muffin tin very well, then tuck the puff pastry in them. Slice off the extra pastry hanging out from the wells. (If you want to make these into tiny pies, save the pastry cuttings and lay them on top of the filling just before baking!)
Using a fork, prick the bottoms of each tartlet a few times.
Back to the filling: beat the egg, then add it to the mushroom mixture and stir well. Then do the same with the parmesan.
Add the mushroom mixture to the tartlets, dividing evenly.
Bake for 10 minutes, checking as you go to make sure your pastry doesn’t burn (every oven is different!). The results should have a golden brown pastry, with no soggy bottoms to be seen!
