Tarts - Upside-Down Mushroom Tartlets

By á-47

Cut these into quarters for a pretty yet simple hors d'oeuvre, or serve them with a crunchy green salad for lunch or a light supper.

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into six 3" rounds
• 1 Tbsp. extra virgin olive oil, plus more for muffin pan
• 1 large shallot, diced small
• 1 pound cremini mushrooms, sliced
• coarse salt and ground pepper
• 2 tea. fresh thyme leaves, plus more for serving
• 3/4 cup grated gruyere cheese (2 oz)

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. 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 med-high. Add shallot and cook, stirring, until soft (3 min). Add mushrooms and cook, sitrring, until soft and browned (10 min). Season with salt and pepper. Stir in thyme and remove skillet from heat.

Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese amoung 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.