Ingredients
1
sheet frozen puff pastry, thawed and cut into six 3-inch rounds
1 tablespoon(s) extra-virgin olive oil, plus more for muffin pan
1 large shallot, diced small
1 pound(s) cremini mushrooms, sliced
Coarse salt
Ground pepper
2 teaspoon(s) fresh thyme leaves, plus more for serving
3/4 cup(s) (2 ounces) grated Gruyere cheese
Directions
- Preheat oven to 375 degrees F. 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.
