Mini Mushroom Tarts
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Thursday, April 10, 2014

Mini Mushroom Tarts

Kelly Mike - Thursday, April 10, 2014


  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons (28 grams) unsalted butter
  • 2 shallots, thinly sliced
  • 3 cups (350 grams) mushrooms, thinly sliced
  • 1 clove garlic, minced
  • 1 teaspoon (about 1 sprig) fresh rosemary, chopped
  • 1/2 cup (30 grams) parmesan cheese, grated
  • 1 large egg, lightly beaten
  • 1 tablespoon heavy whipping cream
  • Salt and pepper, to taste


Preheat oven to 400 degrees F. Lightly grease a mini tart or muffin pan.
In a large saute pan, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the mushrooms and garlic and saute until mushrooms are soft, about 5 minutes, stirring frequently. Add the rosemary and salt and pepper to taste. Set the mixture aside to cool slightly.
On a lightly floured surfaced, roll out the puff pastry till it is about doubled in size. Cut into rounds to fit inside the mini tart or muffin pan. Press the rounds into the pan.
In a medium bowl combine the egg, cream, parmesan cheese, and mushroom mixture. Spoon into the prepared mini tart shells. Bake until golden and bubbly, about 15-17 minutes. Let cool for a few minutes in the pan, then serve immediately.
While best served immediately, store mini tarts in an airtight container in the fridge. Reheat in a 350 degree F oven for 5-7 minutes.


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