Ingredients
- Nonstick cooking spray, for the mini muffin pan
- 6 ounces cremini mushrooms, sliced
- 1 /4 cup crumbled Gorgonzola
- 3 tablespoons all-purpose flour
- 2 tablespoons panko breadcrumbs
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1 /2 teaspoon kosher salt
- 1 /4 teaspoon freshly cracked black pepper
- 2 large eggs
- 1 sheet frozen puff pastry dough, thawed
Preparation
Step 1
Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.