Mushroom Cream Tartlets
Crispy puff pastry cups filled with mushrooms, onions, cream, and cheese. A handy, warm bite-sized appetizer.
- Time
- 20 min
- Serving
- 396 kcal
- Ingredients
- ≈ $1.62
- Protein
- 13 g
Ingredients
- 1 Puff pastry (frozen)pack 500 g ≈ $4.50 56 g
- 2 Button mushrooms≈ $7.50 per kg 84 g
- 3 Onions≈ $1.60 per kg 28 g
- 4 Cream 10%pack 500 ml ≈ $2.40 31 ml
- 5 Hard cheesepack 200 g ≈ $2.70 18 g
- 6 Butterpack 180 g ≈ $1.58 6 g
- 7 Salt to taste
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Roll out puff1 pastry, cut into rounds, and fit into small tartlet molds. Prick the base with a fork.
Bake the shells at 400°F (200°C) for 8 minutes until lightly golden.
Finely chop onions3 and mushrooms, then sauté in butter2 for 6–7 minutes until all moisture evaporates.
Add cream4, season with salt and pepper, and simmer for 2 minutes until thickened.
Fill the shells with the mushroom mixture, then sprinkle with cheese.
Bake at 400°F (200°C) for 5–7 minutes until the cheese melts.
Tips
- Why it works
- Prick the bottom with a fork so the tartlets don't puff up from steam while baking. If the dough bubbles, the temperature is too low.
- Substitutions
- Replace the champignons with oyster mushrooms (84 g), they are softer and don't need long frying. Instead of 10% cream you can use sour cream (30 g), but the sauce will be thicker.
- Common mistakes
- If the mushrooms are still raw inside, they were undercooked. Check by color: they should turn golden.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 30 seconds, covering the plate with a lid. Don't freeze.
- Serve with
- Serve with cold white wine at a festive dinner or as a snack with beer in good company.
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