Mushroom Tartlets with Thyme Cream
Highlighted under: Indulgent Baking Ideas
Delight your guests with these savory Mushroom Tartlets with Thyme Cream, perfect for appetizers or a fancy brunch.
The Mushroom Tartlets with Thyme Cream are a delightful combination of flavors and textures. The earthy notes of mushrooms are complemented by the creamy thyme sauce, making these tartlets a standout dish at any gathering.
Why You'll Love This Recipe
- Savory mushroom flavor combined with a rich, creamy thyme sauce.
- Perfectly flaky pastry that melts in your mouth.
- An elegant presentation that impresses at any occasion.
The Perfect Appetizer for Any Occasion
Mushroom Tartlets with Thyme Cream are an exquisite choice for a variety of gatherings, from intimate dinners to lavish brunches. Their delicate pastry and rich filling create a delightful combination that is sure to impress your guests. These tartlets can be served warm or at room temperature, making them a versatile option for any event.
Whether you're hosting a holiday party or a casual get-together, these savory bites are sure to steal the show. They can be prepared ahead of time, allowing you to spend more time with your guests and less time in the kitchen. Simply bake them just before serving for a warm, fresh treat.
Tips for Perfectly Flaky Tartlet Shells
Achieving perfectly flaky tartlet shells is all about handling the puff pastry with care. Make sure to roll it out evenly and keep it chilled until you’re ready to bake. If the pastry gets too warm, it may lose its flakiness, so work quickly and efficiently. Pricking the bottom with a fork helps prevent the pastry from puffing up too much during baking.
For an extra touch, consider adding a sprinkle of grated cheese or herbs on the pastry before filling it. This not only enhances the flavor but also adds a lovely texture that complements the creamy mushroom filling.
Customizing Your Mushroom Filling
While this recipe features a classic mushroom filling, feel free to get creative! You can mix in other ingredients like spinach, sun-dried tomatoes, or different types of cheese to elevate the flavors. Experimenting with various mushrooms, such as shiitake or portobello, can also add depth and complexity to your tartlets.
To add some heat, consider incorporating a pinch of red pepper flakes or a dash of hot sauce into the filling. Tailoring the filling to suit your tastes ensures that each bite is a unique culinary experience, making these tartlets even more enticing.
Ingredients
For the Tartlet Shells
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
For the Mushroom Filling
- 2 cups mushrooms, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
For the Thyme Cream
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Gather all ingredients before starting for a smoother cooking experience.
Instructions
Prepare the Tartlet Shells
Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface and cut into circles to fit into a tartlet pan. Press the pastry into the pan and prick the bottom with a fork.
Make the Mushroom Filling
In a skillet, heat olive oil and butter over medium heat. Add onion and garlic, sauté until translucent. Add chopped mushrooms and thyme, and cook until mushrooms are tender and moisture evaporates. Season with salt and pepper. Let cool slightly.
Prepare the Thyme Cream
In a saucepan over medium heat, combine heavy cream and thyme. Simmer until slightly thickened. Season with salt and pepper.
Assemble the Tartlets
Spoon the mushroom filling into the baked tartlet shells. Drizzle with thyme cream. Return to the oven for 5-7 minutes to warm through.
Serve
Remove from oven and let cool slightly before serving. Enjoy your delicious mushroom tartlets!
Serve warm or at room temperature for best flavor.
Storage and Reheating Tips
If you have leftover Mushroom Tartlets, store them in an airtight container in the refrigerator for up to three days. To maintain their flaky texture, it's best to reheat them in the oven rather than the microwave. Preheat your oven to 350°F (175°C) and warm the tartlets for about 10 minutes, or until heated through.
For longer storage, these tartlets can be frozen before baking. Assemble the tartlets, then place them on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag. When you're ready to enjoy them, bake them directly from the freezer, adding an extra few minutes to the baking time.
Pairing Suggestions
These Mushroom Tartlets pair beautifully with a crisp white wine, such as Sauvignon Blanc or a light Chardonnay. The acidity in the wine complements the richness of the cream and mushrooms, enhancing the overall dining experience. For non-alcoholic options, consider serving a fresh herbal tea or sparkling water with a splash of lemon.
Additionally, a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette makes for a refreshing contrast to the richness of the tartlets. This combination creates a well-rounded meal that is both satisfying and elegant.
Questions About Recipes
→ Can I make the tartlet shells in advance?
Yes, you can prepare the tartlet shells a day ahead and store them in the refrigerator.
→ What type of mushrooms work best for this recipe?
Cremini or button mushrooms are great choices for this tartlet.
→ Can I use a different herb instead of thyme?
Absolutely! Rosemary or parsley would also work well.
→ How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Mushroom Tartlets with Thyme Cream
Delight your guests with these savory Mushroom Tartlets with Thyme Cream, perfect for appetizers or a fancy brunch.
Created by: Emma
Recipe Type: Indulgent Baking Ideas
Skill Level: Intermediate
Final Quantity: 12 tartlets
What You'll Need
For the Tartlet Shells
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
For the Mushroom Filling
- 2 cups mushrooms, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
For the Thyme Cream
- 1 cup heavy cream
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
How-To Steps
Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface and cut into circles to fit into a tartlet pan. Press the pastry into the pan and prick the bottom with a fork. Brush with beaten egg and bake for 15 minutes or until golden. Remove from oven and let cool.
In a skillet, heat olive oil and butter over medium heat. Add onion and garlic, sauté until translucent. Add chopped mushrooms and thyme, and cook until mushrooms are tender and moisture evaporates. Season with salt and pepper. Let cool slightly.
In a saucepan over medium heat, combine heavy cream and thyme. Simmer until slightly thickened. Season with salt and pepper.
Spoon the mushroom filling into the baked tartlet shells. Drizzle with thyme cream. Return to the oven for 5-7 minutes to warm through.
Remove from oven and let cool slightly before serving. Enjoy your delicious mushroom tartlets!
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 300mg
- Total Carbohydrates: 15g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g