Upside-down Mushroom Tartlet.

By á-46

Ingredients

• 1 sheet of frozen puff pastry, thawed and cut into six 3-inch rounds
• 1 tablespoon olive oil, plus more for muffin pan
• 1 large shallot, diced small
• 1 pound cremini mushrooms, sliced
• salt and pepper
• 2 teaspoons fresh thyme
• 3/4 cup grated Gruyere cheese

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees.

In a large skillet, heat the oil and cook the shallot for 3 minutes.

Add the mushrooms and cook, stirring until soft and browned (about 10 minutes). Stir in the thyme and remove from heat.

Oil the muffin cups and divide the mushroom mixture and cheese in each of the cups. Top each cup with a chilled pastry round.

Bake until pastry is golden brown and puffed, about 25 minutes. Be sure to rotate the pan halfway through.
After baking, run a small knife around the cups to loosen the tartlet.
Place a large plate over the pan and invert to release the tartlets.

Sprinkle with thyme and serve warm.