This is the second of three posts about appetizers I made for Thanksgiving this year.
Rather than doing as the recipe said (using a big muffin pan and then cutting the tartlets into 4 pieces) I used a regular muffin pan (all I had) and employed a drinking glass of appropriate size to cut pastry rounds that fit the smaller cups. I made about 30 of these tartlets for Thanksgiving appetizers.
- 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
- 1 tablespoon extra-virgin olive oil, plus more for muffin pan
- 1 large shallot, diced small [I used white onion]
- 1 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 teaspoons fresh thyme leaves, plus more for serving
- 3/4 cup grated Gruyere cheese (2 ounces) [I used plain Swiss]
- 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.
-Recipe courtesy Martha Stewart’s Everyday Food magazine.
Onions and cheese waiting for the pastry rounds (I didn’t use that one cup because it had a bad rusty spot):
Tartlets finished in pan:
Removed from pan and sprinkled with thyme: