Upside down Mushroom Tarts

By bubsmoljo

Ingredients

• 1 sheet frozen puff pastry, thawed and cut into 6 3-inch rounds
• 1 Tbl. olive oil, plus more for muffin pan
• 1 large shallot, diced small
• 1 lb. crimini mushrooms, sliced
• salt and pepper
• 2 tsp. fresh thyme leave, plus more for serving
• 3/4 c. grated gruyere cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 375. Place puff patry rounds in a single layer on a parchment lines 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 muffin cups. Divide mushroom misture and cheese among cups, then top each with chilled pastry dough. Bake until pastry is 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 tarts. Sprinkle with more thyme and serve warm.