Mushroom Garlic Cream Tartlets
Delight your taste buds with these irresistible Mushroom Garlic Cream Tartlets, a perfect blend of flaky puff pastry and creamy, savory filling. Featuring sautéed button mushrooms, fragrant garlic, and a luscious Parmesan-infused cream, these bite-sized delights are both elegant and comforting. Finished with a sprinkle of fresh parsley for a burst of color and flavor, they make an ideal appetizer for parties or a stunning addition to any brunch spread. With a crisp, golden shell and a rich, velvety interior, these tartlets are easy to prepare yet impressive to serve, making them a go-to recipe for entertaining or indulging in gourmet bites at home.
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Recipe Information
Ingredients
- 2 sheets puff pastry sheets
- 250 grams button mushrooms
- 3 cloves garlic cloves
- 2 tablespoons unsalted butter
- 100 milliliters heavy cream
- 25 grams grated Parmesan cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoons olive oil
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 12 circles using a round cookie cutter or the rim of a glass.
Place the pastry circles on the prepared baking sheet. Using a smaller cookie cutter, lightly score a smaller circle inside each pastry round (be careful not to cut all the way through). Prick the inner circles gently with a fork to prevent them from puffing too much.
Bake the pastry rounds in the preheated oven for 10-12 minutes or until golden brown. Remove and let cool slightly while you prepare the filling.
Finely chop the mushrooms, garlic, and parsley. Set aside.
In a medium skillet, heat the butter and olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Stir in the mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Reduce the heat to low and add the heavy cream, Parmesan cheese, salt, and black pepper. Stir well and let the mixture simmer for 2-3 minutes until slightly thickened. Remove from heat and stir in the chopped parsley.
Gently press down the centers of the baked tartlets to create space for the filling. Spoon a generous amount of the mushroom garlic cream mixture into each tartlet.
Return the filled tartlets to the oven and bake for an additional 5-7 minutes, just until the filling is heated through.
Remove from the oven and let cool for a few minutes. Garnish with more chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 80 mg | 2% | |
*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.
