Petite flavorful tarts—boasting pan-cooked Baby Bella mushrooms, fresh herbs, and Gruyère cheese—provide a delectable and warm taste for a wintertide tea.
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
- Preheat oven to 350°.
- 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.
- 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.
- Bake until crusts are light golden brown, 6 to 8 minutes. Let cool completely on a wire rack. Remove pie weights and parchment paper.
- 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.
- Bake until filling is set and slightly puffed, approximately 20 minutes. Remove from oven, and let cool for 10 minutes. Remove tartlets from pans.
- 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.
