Name: Upside-Down Cream Of Mushroom Tartlets
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 8 oz. baby bella mushrooms, divided -; 1 large shallot, coarsely chopped -; 1 tbsp. vegetable oil -; Kosher salt -; 1 oz. Gruyère cheese, grated -; 2 tbsp. heavy cream -; 2 tbsp. sour cream or crème fraîche -; 1/2 tsp. cornstarch -; 1/2 tsp. fresh thyme leaves, chopped -; All-purpose flour, for surface -; 1 sheet frozen puff pastry, thawed -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Upside-Down Cream Of Mushroom Tartlets

1. 8 oz. baby bella mushrooms, divided -

2. 1 large shallot, coarsely chopped -

3. 1 tbsp. vegetable oil -

4. Kosher salt -

5. 1 oz. Gruyère cheese, grated -

6. 2 tbsp. heavy cream -

7. 2 tbsp. sour cream or crème fraîche -

8. 1/2 tsp. cornstarch -

9. 1/2 tsp. fresh thyme leaves, chopped -

10. All-purpose flour, for surface -

11. 1 sheet frozen puff pastry, thawed -

How to cook deliciously - Upside-Down Cream Of Mushroom Tartlets

1. Stage

Preheat oven to 375° and line 2 baking sheets with parchment. Slice 4 oz mushrooms into 1/4" slices; set aside.

2. Stage

In a food processor, pulse shallot and remaining 4 oz. mushrooms until finely chopped, about 15 times.

3. Stage

In a medium skillet over medium-low heat, heat oil. Add shallot mixture; season with salt. Cook, stirring occasionally, until light brown and most of the liquid is evaporated, about 15 minutes. Transfer mushroom mixture to a medium bowl and cool slightly.

4. Stage

Add Gruyère, heavy cream, sour cream, cornstarch, and thyme and mix until thoroughly combined.

5. Stage

On a lightly floured surface, lay pastry flat. Cut into 12 (3") squares. Place 2 slices reserved mushrooms directly on parchment on a prepared sheet. Top with 1 tbsp. filling. Arrange a pastry square on top of filling and gently press around the edges to enclose. Repeat with remaining tartlets, spacing about 2" apart (you should have 6 on each sheet).

6. Stage

Bake tartlets until pastry is puffed and golden brown, 15 to 20 minutes. Let cool slightly, then invert onto a wire rack and let cool completely.

7. Stage

Make Ahead: Filling can be made 3 days ahead.. Store in an airtight container and refrigerate. Puff Pastry squares can be cut to size1 day ahead. Place on a parchment-lined sheet, tightly wrap with plastic wrap, and refrigerate.