Tartlets with mushrooms and Gruyère
4 servings
60 minutes
Mushroom and Gruyère tartlets are an exquisite representative of French cuisine, combining a crispy puff pastry shell with a rich, aromatic filling. Mushrooms sautéed with tender shallots and seasoned with fresh thyme reveal their earthy flavor, harmoniously complemented by the savory creaminess of Gruyère. Historically, French gastronomy is renowned for its elegant appetizers, and this recipe perfectly embodies its philosophy — a balance of textures and flavors. The tartlets are not only elegant in presentation but also versatile: they are suitable for a refined dinner, festive banquet, or cozy evening with a glass of white wine. It is best to serve them warm so that the pastry remains crispy and the cheese gooey and fragrant. This dish is a true culinary masterpiece where the simplicity of ingredients transforms into a richness of flavor.
1
Preheat the oven to 190 degrees.
2
Roll out the dough and cut out 6 circles with a diameter of 8 cm. Place on a parchment-lined baking sheet and refrigerate.
- Yeasted puff pastry: 250 g
3
In a large skillet, heat olive oil over medium heat. Add finely chopped shallot and sauté until soft for 3 minutes. Add thinly sliced mushrooms and sauté until soft for 10 minutes. Season with salt and pepper. Stir in thyme and remove from heat.
- Extra virgin olive oil: 1 tablespoon
- Shallot: 1 piece
- Button mushrooms: 500 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chopped fresh thyme: 2 teaspoons
4
Grease 6 muffin molds with butter. Place the mushrooms and sprinkle with cheese. Cover with dough circles on top and bake until golden brown for about 25 minutes.
- Extra virgin olive oil: 1 tablespoon
- Button mushrooms: 500 g
- Grated Gruyere cheese: 60 g
5
Flip the tartlets onto a plate and serve warm.
- Yeasted puff pastry: 250 g
