Mushroom Tarts
Serving Size:12|Prep Time:30minutes|Cook Time:35minutes
Directions
  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.
Ingredients
  • 1sheetpuff pastry, about 9″ square, thawed
  • all-purpose flourfor dusting and rolling
  • 2tablespoonsLulubelle’s™ Creamery unsalted butter
  • 1shallot, minced
  • 1clovegarlic, minced
  • 1poundmushrooms, thinly sliced
  • 1/2teaspoonkosher salt
  • 1/4teaspoonground black pepper
  • 1tablespoonfresh tarragon, dill or fennel, about 4 inches long, stems removed, leaves roughly chopped (about 1½ tablespoons chopped herbs)
  • 1/2cupgrated Gruyere or Emmental cheese
  • 1/2cupLulubelle’s™ Creamery heavy cream
  • 1/2cupLulubelle’s™ Creamery whole milk,
  • 2Gwendolyn’s™ Organic eggs
AllergensEggs, Milk, Wheat