Mushroom and Thyme Tartlets

5.0 from 1 vote

These Mushroom and Thyme Tartlets are the perfect bite-sized appetizers for any occasion, from dinner parties to holiday gatherings.

The combination of earthy mushrooms, aromatic thyme, and a flaky pastry crust creates an elegant and flavorful treat that’s sure to impress. Serve these tartlets warm for the best experience, where the cheese is melted and the flavors are at their peak.

Ingredients for Mushroom and Thyme Tartlets

• 1 sheet of puff pastry, thawed if frozen
• 2 cups of mixed mushrooms (like cremini, shiitake, and button), finely chopped
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 1 tablespoon of olive oil
• 1 teaspoon of fresh thyme leaves (or 1/2 teaspoon dried)
• 1/4 cup of grated Parmesan or Gruyere cheese
• 1/4 cup of heavy cream or crème fraîche
• Salt and freshly ground black pepper, to taste
• 1 egg, beaten (for egg wash)
• Fresh thyme sprigs, for garnish

How to Make Mushroom and Thyme Tartlets

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Roll out the puff pastry on a lightly floured surface. Cut into squares or circles to fit your tartlet molds or muffin tins. Gently press the pastry into the molds, leaving a slight overhang. Prick the bottom with a fork to prevent puffing up during baking.

In a skillet, melt the butter with olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.

Add the garlic and cook for another minute until fragrant.

Increase the heat slightly, add the mushrooms, and cook until they release their moisture and begin to brown, about 7-10 minutes. Stir in the thyme, salt, and pepper.

Remove from heat, stir in the cream and cheese until well combined. Allow the mixture to cool slightly.

Spoon the mushroom mixture into the prepared pastry shells, filling them generously.

Brush the edges of the pastry with the beaten egg for a golden finish. Place the tartlets in the oven and bake for about 20-25 minutes, or until the pastry is golden brown and crisp.

Let the tartlets cool slightly in the molds before carefully removing them. If they stick, use a knife to gently loosen the edges. Garnish with small sprigs of fresh thyme before serving.

Tips & Tricks

• For an extra touch of luxury, you can add a small shaving of truffle or a drop of truffle oil to the mushroom mixture.
• These tartlets can be made ahead; reheat in the oven at 350°F for a few minutes before serving to regain their crispness.
• If you don’t have tartlet molds, muffin tins work well; just make sure to adjust the pastry size accordingly.

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5.0 from 1 vote