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Upside-down Mushroom Tartlets

30 Nov

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.

Ingredients

  • 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]

Directions

  1. 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.
  2. 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.
  3. 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:

 
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Posted by on November 30, 2011 in Uncategorized

 

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