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Savory Mushroom Tartlets

Elegant mini puff pastry tarts filled with creamy custard, Gruyère cheese, and caramelized garlic-thyme mushrooms. The perfect appetizer for holidays and parties.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 tartlets
Course: Appetizer, Snack
Cuisine: French, Vegetarian
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Base & Filling
  • 1 package puff pastry thawed (2 sheets)
  • 3 large eggs
  • 0.5 cup heavy cream
  • 0.5 cup Gruyère cheese grated
  • 0.25 tsp nutmeg
Mushroom Topping
  • 10 oz Cremini mushrooms sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme leaves
  • 1 small shallot minced

Equipment

  • Muffin tin
  • Skillet
  • Round cookie cutter
  • Whisk

Method
 

  1. Preheat oven to 400°F (200°C). Grease a muffin tin with butter or cooking spray.
  2. In a skillet, heat butter and oil. Sauté shallots for 2 minutes, then add mushrooms. Cook 5-7 mins until browned.
  3. Add garlic, thyme, salt, and pepper to mushrooms. Cook 1 more minute. Remove from heat.
  4. Roll out puff pastry and cut into 12 circles. Press into muffin tin slots and dock bottom with a fork.
  5. Whisk eggs, cream, nutmeg, salt, and pepper in a bowl until smooth.
  6. Place a pinch of cheese in each cup, top with mushrooms, and pour egg mixture over (fill 3/4 full).
  7. Bake for 20-25 minutes until pastry is golden and filling is set.
  8. Cool for 5 minutes before removing from tin. Garnish with extra thyme.

Notes

Ensure puff pastry stays cold before baking for maximum rise. Can be reheated in the oven at 350°F.