Mushroom Tarts

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Recipes

Mushroom Tarts
Serving Size:12|Prep Time:30minutes|Cook Time:35minutes
Mushroom Tarts

Ingredients

  • 1 sheet puff pastry, about 9" square, thawed
  • all-purpose flour for dusting and rolling
  • 2 tablespoons Lulubelle's™ Creamery unsalted butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 pound mushrooms, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh tarragon, dill or fennel, about 4 inches long, stems removed, leaves roughly chopped (about 1½ tablespoons chopped herbs)
  • 1/2 cup grated Gruyere or Emmental cheese
  • 1/2 cup Lulubelle's™ Creamery heavy cream
  • 1/2 cup Lulubelle's™ Creamery whole milk,
  • 2 Gwendolyn's™ Organic eggs

Nutritional Information

  • When treated with UV light, mushroom are one of the best food sources of vitamin D.
  • Mushrooms are low in calories, high in fiber, and fat and cholesterol free.

Directions

Print Recipe
  1. Pre-heat oven to 375F degrees.
  2. Lightly oil a 12 cup muffin tin.
  3. Melt butter in a large skillet over medium heat.
  4. Add shallot and garlic to skillet and saute until just softened, about 2 minutes.
  5. Add mushrooms and sprinkle with salt and pepper. Cook until soft and moisture has evaporated, about 8 minutes. Mix in tarragon and take off heat.
  6. Lightly flour a work surface and roll out puff pastry until doubled in size. Cut into 12 equal squares. Place squares in muffin cups to cover bottoms and sides.
  7. Sprinkle equal amounts of grated cheese in bottom of each puff pastry cup.
  8. Equally distribute mushroom mixture between the 12 puff pastry cups.
  9. Whisk together cream, milk and eggs in a medium bowl. Pour over mushroom mixture to cover.
  10. Place muffin tin on middle rack of pre-heated oven and bake for 25 minutes or until custard is set and puff pastry is golden brown.
  11. Remove muffin tin from oven and allow mushroom tarts to cool for 10 minutes. After 10 minutes, carefully remove each mushroom tart using a spatula or butter knife.
  12. Serve warm or at room temperature.

Chef's Narrative

Satisfying and savory individual mushroom tarts. Perfect as an appetizer or pair with a salad for a light meal.

Recipe Substitutions

Use other herbs such as thyme or rosemary in place of the tarragon. If you prefer a large tart, place the full sheet of puff pastry in a 9” pie pan to cover bottoms and sides, and follow directions for filling and baking.
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 16g, Saturated: 6g, Trans Fat: 0g, Sodium: 190mg, Potassium: 225mg, Carbohydrate: 12g, Dietary Fiber: 0g, Protein: 5g
Allergens:
Eggs, Milk, Wheat

Directions

Print Recipe
  1. Pre-heat oven to 375F degrees.
  2. Lightly oil a 12 cup muffin tin.
  3. Melt butter in a large skillet over medium heat.
  4. Add shallot and garlic to skillet and saute until just softened, about 2 minutes.
  5. Add mushrooms and sprinkle with salt and pepper. Cook until soft and moisture has evaporated, about 8 minutes. Mix in tarragon and take off heat.
  6. Lightly flour a work surface and roll out puff pastry until doubled in size. Cut into 12 equal squares. Place squares in muffin cups to cover bottoms and sides.
  7. Sprinkle equal amounts of grated cheese in bottom of each puff pastry cup.
  8. Equally distribute mushroom mixture between the 12 puff pastry cups.
  9. Whisk together cream, milk and eggs in a medium bowl. Pour over mushroom mixture to cover.
  10. Place muffin tin on middle rack of pre-heated oven and bake for 25 minutes or until custard is set and puff pastry is golden brown.
  11. Remove muffin tin from oven and allow mushroom tarts to cool for 10 minutes. After 10 minutes, carefully remove each mushroom tart using a spatula or butter knife.
  12. Serve warm or at room temperature.

Chef's Narrative

Satisfying and savory individual mushroom tarts. Perfect as an appetizer or pair with a salad for a light meal.

Recipe Substitutions

Use other herbs such as thyme or rosemary in place of the tarragon. If you prefer a large tart, place the full sheet of puff pastry in a 9” pie pan to cover bottoms and sides, and follow directions for filling and baking.
Nutrition Facts:
Total Calories Per Serving: 210, Total Fat: 16g, Saturated: 6g, Trans Fat: 0g, Sodium: 190mg, Potassium: 225mg, Carbohydrate: 12g, Dietary Fiber: 0g, Protein: 5g
Allergens:
Eggs, Milk, Wheat

Ingredients

  • 1 sheet puff pastry, about 9" square, thawed
  • all-purpose flour for dusting and rolling
  • 2 tablespoons Lulubelle's™ Creamery unsalted butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 pound mushrooms, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh tarragon, dill or fennel, about 4 inches long, stems removed, leaves roughly chopped (about 1½ tablespoons chopped herbs)
  • 1/2 cup grated Gruyere or Emmental cheese
  • 1/2 cup Lulubelle's™ Creamery heavy cream
  • 1/2 cup Lulubelle's™ Creamery whole milk,
  • 2 Gwendolyn's™ Organic eggs

Nutritional Information

  • When treated with UV light, mushroom are one of the best food sources of vitamin D.
  • Mushrooms are low in calories, high in fiber, and fat and cholesterol free.
 

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