Delightful petite tarts with piecrust shells boast a creamy layer of Brie cheese topped with pan-cooked mushrooms and butternut squash. Pictured with our Balsamic Fig & Pork Crostini and Herbed Goat Cheese, Carrot & Sweet Potato Tea Sandwiches.
Butternut Squash & Mushroom Tartlets
Serves: 12
Ingredients
- 1 (14.1-ounce) package prepared piecrust dough
- 2 tablespoons olive oil
- 3 cups finely chopped butternut squash
- 2 cups finely chopped baby Bella mushrooms
- 1 tablespoon unsalted butter
- 1⁄4 teaspoon chopped fresh sage
- 1⁄2 teaspoon fine sea salt
- 4 ounces finely chopped Brie cheese, rind removed
- Garnish: fresh sage
Instructions
- Preheat oven to 450°.
- On a lightly floured surface, unroll piecrust dough. Using a 3 1⁄4-inch fluted square cutter dipped in flour, cut 12 squares from dough. Press dough squares into bottoms and up sides of 12 (3 1⁄4-inch) square tartlet pans with removable bottoms, pinching corners of dough slightly to elongate. Freeze for 15 minutes.
- Line each tartlet shell with parchment paper and fill with pie weights or dried beans.
- Bake for 7 minutes. Remove pie weights and parchment. Bake until very lightly browned, 2 to 3 minutes more. Let cool completely in pans on wire racks.
- In a medium sauté pan, heat oil over medium heat. Add butternut squash; cook, stirring occasionally, until tender, approximately 5 minutes. Remove from pan.
- Add mushrooms to the same pan; cook, stirring occasionally, until tender, approximately 5 minutes. Remove from pan.
- Add butter to the pan; cook, stirring frequently, until golden brown, 1 to 2 minutes. Add sage to butter. Return squash and mushrooms to pan and season with sea salt.
- Reduce oven temperature to 400°.
- Divide cheese evenly among prepared tartlet shells. Top evenly with squash and mushroom mixture.
- Bake until cheese is melted and bubbly, 5 to 10 minutes. Let cool slightly before removing from pans.
- Garnish with sage, if desired. Serve warm or at room temperature.
