Jul 14 2026
Restaurants›Elyse Restaurant›Mushroom Tartelette Recipe

Mushroom Tartelette Recipe

Inspired by Elyse Restaurant
Time1h 30m
Serves6

Baked puff pastry topped with creamy mushroom, onion confit, salsa verde, and parmesan cheese

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Ingredients

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Puff Pastry

Mushroom Filling

Onion Confit

Salsa Verde

Method

Puff Pastry Preparation

  1. 1

    Roll Out Puff Pastry

    Preheat the oven to 200°C (400°F). Roll out the puff pastry sheets on a lightly floured surface until they are about 1/8 inch thick. Cut into circles or squares based on your tartlet molds.

  2. 2

    Place in Molds

    Gently press the pastry into the tartlet molds and prick the bottoms with a fork to prevent puffing. Chill in the fridge for 15 minutes.

  3. 3

    Bake Puff Pastry

    Bake the pastry in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and allow to cool slightly.

Mushroom Filling Preparation

  1. 4

    Sauté Onion and Garlic

    In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent, about 5 minutes.

  2. 5

    Cook Mushrooms

    Add the sliced mushrooms to the skillet. Cook until the mushrooms are browned and have released their moisture, about 8-10 minutes.

  3. 6

    Add Cream and Seasoning

    Stir in the heavy cream, salt, and black pepper. Continue to cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and stir in the grated parmesan cheese.

Onion Confit Preparation

  1. 7

    Cook Onions

    In another skillet, melt the butter over low heat. Add the sliced onions and cook slowly, stirring occasionally, until caramelized and soft, about 20-25 minutes.

  2. 8

    Add Balsamic and Sugar

    Stir in the balsamic vinegar, brown sugar, and salt. Cook for an additional 5 minutes until the mixture is sticky and well combined.

Salsa Verde Preparation

  1. 9

    Combine Ingredients

    In a bowl, combine the chopped parsley, basil, capers, lemon juice, olive oil, minced garlic, and salt. Mix until well combined.

Assembly

  1. 10

    Fill Tartlets

    Spoon the mushroom filling into the baked puff pastry shells. Top each with a dollop of onion confit.

  2. 11

    Add Salsa Verde

    Finish by drizzling the salsa verde over the top of each tartlet. Serve warm.

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