Mushroom & Herb Tartlets

Flaky mushroom tartlets cut in half on a white plate.

Flaky deliciousness in every bite

Ingredients

Crust:

  • 3 oz. puff pastry

Filling:

  • 1 lb. mixed mushrooms (we used King Trumpet & Mixed Oyster), finely diced
  • ½ oz. dried mushrooms (we used Chanterelles & Morels), finely diced
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • ½ cup heavy cream
  • 2 eggs
  • ½ cup Gruyère or Emmentaler cheese (or your cheese of choice), grated
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, minced
  • Salt & cracked black pepper to taste
  • Truffle oil for finishing (optional)

Instructions

  1. Rehydrate dried mushrooms: Place dried Chanterelles and Morels in a small bowl and cover with warm water. Let sit 15-20 minutes until softened. Drain, squeeze out excess water, and finely dice. (Pro tip: Save that mushroom water for soups or sauces—it's liquid gold!)
  2. Prep the crust: Unroll puff pastry and use a round cookie cutter to cut circles. Press into tartlet pans.
  3. Sauté the mushrooms: Heat olive oil over medium-high heat. Add fresh and rehydrated mushrooms and cook 8-10 minutes until golden and moisture evaporates. Add garlic, shallot, and herbs in the last 2 minutes. Season with salt and pepper. Set aside.
  4. Make the custard: Whisk together cream, eggs, and half the cheese. Season lightly.
  5. Assemble: Fill pastry shells with mushroom mixture. Pour custard over top and sprinkle with remaining cheese.
  6. Bake: 375°F for 25-30 minutes until golden and set. Cool 5 minutes.
  7. Finish: Drizzle with truffle oil and garnish with fresh thyme.

Makes 16-20 tartlets

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