A few fresh thyme sprigs,leaves picked (1 teaspoon)
60mldry white wine(1/4 cup)
100gcream cheese(or ricotta)
100gRoquefort,crumbled
Pinchof nutmeg,freshly grated
1/2teaspoonrunny honey
1rollfresh all-butter puff pastry(280 g, 24 cm x 40 cm)
melted butter,for greasing muffin tin and brushing the pastry
Method
Heat the oven to 430°F / 220°C ( 200°C fan-assisted) and grease 8 cups of a 12-cup muffin tin well with melted butter.
In a large non-stick skillet, heat 1 tablespoon oil over medium heat, add the shallot and a pinch of salt, and cook, stirring, over a low-medium heat for 7-8 minutes, or until soft and translucent.
Transfer the shallot to a plate and using the same skillet, increase the heat to medium-high. Add 2 tablespoons oil, followed by the chopped mushrooms. Sauté for 7-8 minutes till golden.
Add the chestnuts and thyme leaves to the pan with the mushroom pan and stir to combine. Add the wine and cook stirring until evaporated (1-2 minutes).
Return the cooked shallot to the pan, along with both types of cheese, as well as a little nutmeg, and the honey. Stir and taste for seasoning. Season with more salt and pepper and remove from the heat.
Cut the puff pastry into 8 equal sized squares and press each square into one of the greased cups of the muffin tin.
Spoon the mushroom-cheese mixture evenly into the middle of each pastry and folder over the edges. Brush a little melted butter on the exterior of the puff pastry so it bakes to a crisp finish.
Transfer to the preheated oven and bake the tartlets until the edges puff and are golden brown and filling is bubbling (15-20 minutes).
Let stand for a few minutes to rest before removing from the muffin tin. Then serve and enjoy!
Rezept Video
Notes
For this recipe you will need a 12-cup muffin tin, although we will only use 8 cups. Be sure to grease each cup well with butter so that the tartlets are easy to remove once baked.
These puff pastry tartlets are best served hot out of the oven, but they can be made up to a day in advance and reheated in the oven just before serving. The filling can also be made in advance.
If desired, brush the puff pastry with a little beaten egg to add some shine and give each tartlet a deep golden brown colour as it bakes. I use butter for extra flavour and some crispiness.