Wild Mushroom Tartlets

Wild Mushroom Tartlets

These impressive-looking tartlets are a cinch to make and they fly off the tray as fast as you can serve them. Even Lauren, who’s a lifelong mushroom avoider, can’t resist them. Don’t be put off by the idea of making your own tart crusts. This dough is extremely easy to work with and no kneading or rolling out is required.

Ingredients Directions

For the crust

8 ounces cream cheese, softened
4 tablespoons (1/2 stick) butter, softened
1 1/2 cups all-purpose flour
1/4 teaspoon salt

For the filling

2 tablespoons butter
16 ounces mixed wild mushrooms (roughly 7 cups), finely chopped*
1 cup chopped scallions (white and pale green parts)
4 tablespoons balsamic vinegar
2 eggs, lightly beaten
2 teaspoons all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

*We use cremini, white, shiitake, and portobello mushrooms, but if all you can find are white, these tartlets will still be delicious. Remember with shiitakes to remove the tough stems before you chop them.

Prepare the crust

Beat the cream cheese and butter with an electric mixer until smooth. Add the flour and salt and mix until well blended. Form the mixture into a ball, cover, and chill for 1 hour or overnight. Preheat oven to 375°F.

Prepare the filling

In a large saucepan, melt the butter over medium heat. Add the mushrooms and scallions, and cook until the mushrooms are tender, 5 to 10 minutes. Drain off any excess liquid, then add the balsamic vinegar and stir thoroughly. Cook for 1 more minute. Let the mixture cool slightly. In a large bowl, mix the eggs, flour and thyme, and salt with a spoon. Stir the cheeses into the egg mixture, then stir in the mushrooms.

Divide the chilled dough into 48 pieces. Press each piece into the cup of an ungreased miniature muffin tin so it covers the bottom and the sides. This does not have to be a precise operation—the dough puffs a bit when baked and is surprisingly sturdy, so don’t worry if there are thin spots when you press it into the muffin cups. Spoon the mushroom mixture into the cups so it’s level with the top of each cup. Bake until the tart crusts are puffed and golden brown, 15 to 20 minutes.

Makes 48 tartlets.

Make-Ahead Factor

The dough can be made up to 2 days ahead and kept covered and refrigerated. The cooked tartlets can be refrigerated for 1 day or frozen for up to 2 weeks. Warm them in a 300°F oven for 10 to 15 minutes if tarts were refrigerated, 20 to 25 minutes if frozen.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.