Mushroom Tartlets
These cheesy mushroom tartlets are the perfect appetizer for holiday parties - made with onions, mushrooms and cheese on top of a buttery flaky mini pastry!
Servings: 18
Ingredients
- 1 sheet puff pastry thawed according to package instructions
- 2 large onions chopped
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 teaspoon dark brown sugar
- 8 ounces mushrooms thinly sliced
- 2 garlic cloves pressed
- 2 tablespoons dried thyme
- 1 egg plus 1 tablespoon water beaten together
- ¾ cup Roth Grand Cru cheese shredded
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper
- Heat the olive oil in a large pan over medium heat. 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 24 (2-inch) circles and brush the pastries with the egg wash. Prick the centers of the pastries with a fork to prevent them from puffing up too much
- Spoon about 2 tablespoons of the onion and mushroom mixture into each circle. Top with about ½ tablespoon of the cheese. You can roll the leftover pastry to make more if you have extra ingredients
- Bake the tartlets until they’re golden brown, about 18-20 minutes then allow them to cool for 10 minutes. Garnish with fresh parsley, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. To reheat, place in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Make ahead: You can make the mixture up to 24 hours ahead of time and keep them in the fridge. However, don't assemble on the puff pastry until you're ready to bake them to avoid the tartlets become soggy.
Freezer Instructions: You can freeze the mushroom mixture in a freezer safe container or freezer bag for up to 3 months. Thaw in the fridge overnight, then add to the puff pastry before baking.
Nutrition
Calories: 138kcal | Carbohydrates: 8g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 90mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
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