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Bite-Sized Mushroom Tartlets

Yield
18 tartlets
Cook Time
These mini mushroom tartlets are perfect party fare. Made with less than 10 ingredients, one of them being our nutty, rich Roth Grand Cru® cheese.

Recipe by: Yumna Jawad, Feel Good Foodie

Ingredients

  • 1 sheet puff pastry, thawed according to package instructions
  • 2 large onions, chopped
  • 4 tablespoons olive oil, divided
  • 1/4 teaspoon salt
  • 1 teaspoon brown sugar
  • 8 ounces mushrooms, thinly sliced
  • 2 garlic cloves, pressed
  • 2 tablespoons rosemary or thyme, minced
  • 1 egg + 1 tablespoon water, beaten together
  • 3/4 cup Roth Original Grand Cru® cheese, shredded
  • Fresh rosemary, thyme or parsley, for garnish

Method

  1. Preheat oven to 400 degrees F.
  2. In a large pan over medium heat, heat 2 tablespoons olive oil. Add the onions and cook for 15 minutes, stirring occasionally until soft and golden. Stir in the brown sugar and salt, and add the mushrooms. Cook together until the mushrooms are caramelized, about 5 to 7 minutes. Stir in the garlic and rosemary or thyme and cook together until fragrant, about 1 to 2 more minutes. Turn off the heat and set aside.
  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18×9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.
  4. Spoon about 2 tablespoons of the onion and mushroom mixture into each square. Top with about ½ tablespoon of cheese. 
  5. Bake the tartlets until they’re golden brown, about 18-20 minutes. Remove the pastries from the muffin-pans and cool on wire racks for 10 minutes. Garnish with fresh additional fresh rosemary, thyme or parsley, if desired.