Upside-Down Mushroom Tartlets
Martha Stewart ~
These are delicious!!! My husband & teenage boys didn't like them, but I loved them! I'm not ashamed to say that I finished theirs off, too! This requires using a jumbo size muffin pan or 8 oz ramekins, which is what I used.
- 1 sheet frozen puff pastry, thawed & cut into six 3-inch rounds
- 1 TB extra-virgin olive oil, plus more for ramekins or muffin pan
- 1 large shallot, chopped
- 1 lb baby bella mushrooms, sliced
- Kosher salt & ground pepper
- 2 tsp fresh thyme
- 3/4 cup (2oz) grated Gruyere or Swiss cheese
Adapted from marthastewart.com
Preheat oven to 375. Place puff pastry rounds in a single layer on a parchment-lined baking sheet & refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high heat. Add shallot & cook until soft, about 3 minutes. Add mushrooms & cook until soft & browned, about 10 minutes. Season with salt & pepper. Stir in thyme then remove skillet from heat. Lightly oil 6 jumbo muffin cups or ramekins. Divide mushroom mixture & cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown & puffed, about 25 minutes, rotating pan halfway through. Run a small knife around cups to loosen tartlets. Invert cups to release tartlets onto a small baking sheet or a plate. Serve warm as a side dish or appetizer.