Mushroom-Gruyère Tartlets
 
Makes 8
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 2 tablespoons unsalted butter
  • 2 (4-ounce) packages chopped Baby Bella mushrooms
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1 cup grated Gruyère cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon ground black pepper
  • ½ teaspoon fine sea salt
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 350°.
  2. On a lightly floured surface, working with a sheet at a time, unroll piecrust dough. Using a rolling pin, roll out dough to an approximately ¼-inch thickness. Using a 4-inch round cutter, cut 4 rounds from each dough sheet. Carefully place dough rounds into 8 (2½-inch) fluted tartlet pans. Freeze for 10 minutes.
  3. Cut 8 (4-inch) squares from parchment paper. Place parchment squares over each tartlet shell, and carefully fill with ceramic pie weights or dried beans.
  4. Bake until crusts are light golden brown, 6 to 8 minutes. Let cool completely on a wire rack. Remove pie weights and parchment paper.
  5. In a large sauté pan, melt butter over medium heat. Add mushrooms, rosemary, thyme, and garlic; cook until mushrooms are softened and slightly browned around edges. Remove from heat. Stir in cheese, egg, pepper, and salt. Divide mixture evenly among prepared tartlet shells.
  6. Bake until filling is set and slightly puffed, approximately 20 minutes. Remove from oven, and let cool for 10 minutes. Remove tartlets from pans.
  7. Just before serving, garnish with fresh thyme, if desired. Serve warm or at room temperature.
Notes
MAKE-AHEAD TIP: Tartlet shells can be made a day in advance, cooled completely, placed in an airtight container, and refrigerated. Let come to room temperature before serving. Warm in a 350° oven, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mushroom-gruyere-tartlets/