Introduction
These Mushroom and Gruyere Tartlets are perfect as a starter or main course. They are elegant and easy to make, and can be served hot or cold. The recipe is very versatile, and can be easily adapted to suit your own taste.
Ingredients
– 1 puff pastry sheet
– 1 egg, beaten
– 1/4 cup (60 ml) milk
– 1/2 cup (120 ml) Gruyere cheese, grated
– 1/2 cup (120 ml) mushrooms, finely chopped
– 1 shallot, finely chopped
– 1 garlic clove, finely chopped
– 1 tablespoon (15 ml) parsley, chopped
– 1/4 teaspoon (1 ml) salt
– 1/4 teaspoon (1 ml) black pepper
Method
1. Preheat oven to 400 F (200 C).
2. On a lightly floured surface, roll pastry to a 1/8-inch (3-mm) thickness. Cut into twelve 3-inch (7.5-cm) circles. Place circles on a baking sheet lined with parchment paper.
3. In a small bowl, whisk together egg and milk. Brush edges of pastry circles with egg mixture.
4. In a medium bowl, mix together Gruyere cheese, mushrooms, shallot, garlic, parsley, salt, and pepper.
5. Divide cheese mixture evenly among pastry circles.
6. Bake for 15 minutes, or until pastry is golden brown and cheese is bubbly.
Potential changes & improvements
– You could use any type of cheese that you like in this recipe.
– If you wanted to make these tartlets vegetarian, you could omit the Gruyere cheese and use a vegetarian cheese instead.
– You could add other vegetables to the cheese mixture, such as finely chopped broccoli or spinach.
What other food it works well with
These Mushroom and Gruyere Tartlets would be delicious served with a salad and some crusty bread.
Common Mistakes
– Be sure to roll the pastry out thinly, or the tartlets will be doughy.
– Make sure the vegetables are finely chopped, so that they cook properly.
Nutritional Information
– Servings: 12
– Calories: 120
– Fat: 8 g
– Saturated Fat: 3 g
– Cholesterol: 20 mg
– Sodium: 190 mg
– Carbohydrates: 8 g
– Fiber: 1 g
– Sugar: 1 g
– Protein: 5 g
Allergens
– Wheat
– Eggs
– Milk
– Mushrooms