I had never made these before. I ended up using a twelve-size 'normal' muffin tin (wtf is a jumbo muffin tin anyway) and grated Vegusto instead of the Gruyere. These were, may I say, a FUCKING HUGE success and were eaten on a rooftop as the dying seconds of 2014 ticked over. Vol-au-vents for 2015.
Upside-Down Mushroom Tartlets
Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.
- PREP:
- TOTAL TIME:
- YIELD: MAKES 6
SOURCE: EVERYDAY FOOD, SEPTEMBER 2010
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INGREDIENTS
- 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
- 1 tablespoon extra-virgin olive oil, plus more for muffin pan
- 1 large shallot, diced small
- 1 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 teaspoons fresh thyme leaves, plus more for serving
- 3/4 cup grated Gruyere cheese (2 ounces)
DIRECTIONS
- Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
- Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
- Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.
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