Mini Mushroom Tarts
This savory mushroom tart is layered with earthy mushrooms, caramelized shallots, cheese and a buttery pie crust.
Ingredients
For the Mini Tart Filling:
- 14 oz 400 g mixed mushrooms, finely chopped
- 4 shallots finely chopped
- 4 sprigs fresh thyme leaves only
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoon Worcestershire sauce
- 1 egg
- ⅓ cup 80 ml milk
- 1 cup 115 g shredded mozzarella cheese
- ½ cup 50 g grated Parmesan cheese
For the Mini Tart Crusts:
- 1 batch of homemade pie crust recipe below or store-bought pie dough
- Additional flour for rolling out dough
Instructions
- Heat 2 tablespoons olive oil in a large frying pan over medium heat. Add mushrooms, shallots, salt, and pepper. Sauté for 10–15 minutes.14 oz 400 g mixed mushrooms, finely chopped, 4 shallots, 2 tablespoon olive oil, ⅛ teaspoon ground black pepper, ¼ teaspoon salt
- Stir in 2 tablespoons Worcestershire sauce and cook for an additional 2–3 minutes. Remove from heat and cool.2 tablespoon Worcestershire sauce
- Preheat oven to 375°F (190°C). Roll dough to ⅛-inch thickness and cut into 2.5-inch rounds. Press small circles into mini muffin tin and chill for 10 minutes.1 batch of homemade pie crust, Additional flour
- In a large bowl, whisk together egg, milk, mozzarella, Parmesan, and thyme. Fold in cooled mushroom mixture.1 egg, ⅓ cup 80 ml milk, 1 cup 115 g shredded mozzarella cheese, ½ cup 50 g grated Parmesan cheese, 4 sprigs fresh thyme
- Spoon 1 tablespoons of the mushroom mixture of filling into each mini tart shell. Bake for 12–15 minutes, until filling is set and lightly browned. Cool before serving.
Notes
Homemade Dough Recipe
Ingredients
2 ½ cups (350 g) all-purpose flour
1 teaspoon kosher salt
2 sticks (1 cup / 225 g) unsalted butter, cold, cut into ½-inch cubes
4–8 tablespoon (60–120 ml) ice water
Instructions
Place flour and salt in a food processor; pulse to combine.
Add butter and pulse until mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, until dough comes together.
Form into a disc, wrap in plastic, and refrigerate for at least 1 hour before rolling out. Making a Large Savory Mushroom Tart: If you prefer to make one large tart, use a 9-inch tart pan instead of the mini muffin tin. Blind-bake the pie crust at 400°F (200°C) for 10 minutes with parchment paper and pie weights, then remove the weights and bake for another 5 minutes before adding the mushroom filling. Reduce the oven temperature to 375°F (190°C) and bake the tart for 30–45 minutes until the filling is set and golden.
Ingredients
2 ½ cups (350 g) all-purpose flour
1 teaspoon kosher salt
2 sticks (1 cup / 225 g) unsalted butter, cold, cut into ½-inch cubes
4–8 tablespoon (60–120 ml) ice water
Instructions
Place flour and salt in a food processor; pulse to combine.
Add butter and pulse until mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, until dough comes together.
Form into a disc, wrap in plastic, and refrigerate for at least 1 hour before rolling out. Making a Large Savory Mushroom Tart: If you prefer to make one large tart, use a 9-inch tart pan instead of the mini muffin tin. Blind-bake the pie crust at 400°F (200°C) for 10 minutes with parchment paper and pie weights, then remove the weights and bake for another 5 minutes before adding the mushroom filling. Reduce the oven temperature to 375°F (190°C) and bake the tart for 30–45 minutes until the filling is set and golden.
Nutrition
Calories: 79kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 12mgSodium: 140mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 73IUVitamin C: 1mgCalcium: 59mgIron: 0.5mg
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