Chanterelle Mushroom Tartlets
Elevate your appetizer game with these elegant Chanterelle Mushroom Tartlets, a perfect union of rustic charm and gourmet sophistication. Featuring golden, earthy chanterelle mushrooms sautéed with garlic and thyme, these savory bites are nestled in flaky, buttery puff pastry shells and filled with a creamy mixture of goat cheese and heavy cream. Quick to prepare with the help of store-bought puff pastry, these tartlets are an irresistible blend of rich flavors and satisfying textures. Ideal for dinner parties, special occasions, or as a luxurious snack, these mushroom tartlets serve as a delightful centerpiece for your next gathering. Serve them warm or at room temperature for an appetizer that’s both crowd-pleasing and unforgettable. Keywords: chanterelle mushroom tartlets, savory tartlet recipe, puff pastry appetizers, gourmet mushroom appetizers, goat cheese tartlets.
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Recipe Information
Ingredients
- 250 g Chanterelle mushrooms
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 Garlic cloves, minced
- 1 tsp Fresh thyme leaves
- 150 ml Heavy cream
- 100 g Goat cheese, crumbled
- 1 Egg
- 1 pack Store-bought puff pastry sheets
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp All-purpose flour (for dusting)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Clean the chanterelle mushrooms by gently brushing off any dirt. Avoid washing them with water to preserve their flavor.
In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the chanterelle mushrooms to the skillet and sauté for 5-7 minutes until golden brown and tender. Stir in the thyme leaves and season with salt and black pepper. Remove from heat and set aside to cool slightly.
In a mixing bowl, whisk together the heavy cream, crumbled goat cheese, and egg until smooth. Fold in the sautéed mushrooms, ensuring they are evenly distributed.
Lightly dust a clean surface with flour and roll out the puff pastry to about 1/8-inch thickness. Use a round cutter (approximately 3 inches in diameter) to cut out 12 circles.
Press the pastry circles into the wells of a muffin tin, forming small tart shells. Prick the bottoms of the pastry with a fork to prevent puffing.
Fill each shell with the mushroom and cream mixture, dividing it evenly among the 12 tartlets.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the filling is set.
Remove the tartlets from the oven and allow them to cool slightly before removing them from the tin. Serve warm or at room temperature.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 31% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 299 mg | 13% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 159 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
