Ingredients
- 3 tablespoons olive oil, divided
- 2 shallots, finely chopped
- Sea salt and freshly ground black pepper, to taste
- 250 g mixed mushrooms (e.g. Samthauben, cremini, shiitake, etc.), chopped
- 100 g roasted and peeled chestnuts, roughly chopped
- A few fresh thyme sprigs, leaves picked (1 teaspoon)
- 60 ml dry white wine (1/4 cup)
- 100 g cream cheese (or ricotta)
- 100 g Roquefort, crumbled
- Pinch of nutmeg, freshly grated
- 1/2 teaspoon runny honey
- 1 roll fresh all-butter puff pastry (280 g, 24 cm x 40 cm)
- melted butter, for greasing muffin tin and brushing the pastry
Instructions
- 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!
Nutrition
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.