Mushroom Tartlets Recipe
Make Mushroom Tartlets Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Shell
Mushroom Filling
Method
Pastry Shell Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Water
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Preheat the Oven
While the dough is chilling, preheat your oven to 375°F (190°C).
- 5
Roll Out the Dough
Once chilled, roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles to fit your tartlet pans.
- 6
Fit into Pans
Press the dough circles into the tartlet pans and prick the bottoms with a fork to prevent bubbling.
- 7
Blind Bake
Place a piece of parchment paper or aluminum foil over the dough and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and bake for an additional 5 minutes until lightly golden.
Mushroom Filling Preparation
- 8
Sauté the Vegetables
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- 9
- 10
Prepare the Filling Mixture
In a bowl, whisk together the heavy cream, egg, fresh thyme, salt, and black pepper.
- 11
Combine Filling with Mushrooms
Remove the skillet from heat and let it cool slightly. Stir the mushroom mixture into the cream mixture, then fold in the grated Parmesan cheese.
- 12
Fill the Tartlet Shells
Pour the mushroom filling into each pre-baked tartlet shell, filling them about 3/4 full.
- 13
Bake the Tartlets
Return the tartlets to the oven and bake for 20-25 minutes until the filling is set and the tops are nicely browned.