UPSIDE-DOWN MUSHROOM TARTLETS
Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
- Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
- Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.
Nutrition Facts : Fat 7 g, Protein 5 g
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Bergis Edward
[email protected]These were so good! The mushrooms were savory and the pastry was flaky. I will definitely be making these again.
g Mujtaba
[email protected]I loved the upside-down presentation of these tartlets! It made them look extra special.
Jessica Manygoats
[email protected]These were a great way to use up some leftover mushrooms. They were quick and easy to make, and they were a big hit with my family.
Elijah Alexander
[email protected]The tartlets were easy to make, but the mushrooms were a little soggy. I think I'll try roasting them next time instead of sautéing them.
Akpobi Gift
[email protected]These were a bit too bland for my taste. I think I'll add some chopped herbs or a different type of cheese next time.
Carol Barnes
[email protected]I followed the recipe exactly and the tartlets turned out great! The only thing I would change is to add a little more salt and pepper to the mushrooms.
asad bukhari
[email protected]These were delicious! The mushrooms were perfectly cooked and the tartlets were so easy to make.
Erica Asirifi
[email protected]I've made these tartlets a few times now and they're always a crowd-pleaser. They're the perfect appetizer or light lunch.
Asha Bane
[email protected]These mushroom tartlets were a hit at my last dinner party! The combination of mushrooms, cheese, and flaky pastry was divine. The upside-down presentation was also a nice touch.