Mini Mushroom Tarts
These easy puff pastry tarts filled with mushrooms, Parmesan cheese, and fresh rosemary make a great appetizer for any occasion!
- 2 tablespoons unsalted butter (28 grams)
- 1 shallot , thinly sliced
- 1 lb mushrooms (455 grams), thinly sliced
- Salt and pepper to taste
- 1 tablespoon fresh rosemary (about 2 sprigs), chopped
- 1/2 cup Parmesan cheese (30 grams), grated
- 1 large egg , lightly beaten
- 1 sheet frozen puff pastry , thawed
Preheat oven to 400 degrees F. Lightly grease a regular sized muffin pan.
In a large saute pan, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the mushrooms and salt and pepper and saute until mushrooms are soft, about 5 minutes, stirring frequently. Set the mixture aside to cool slightly.
On a lightly floured surfaced, roll out the puff pastry till it is about doubled in size. Cut into rounds to fit inside the muffin pan (I used a 3-inch round cutter). Press the rounds into the pan.
In a medium bowl combine the rosemary, egg, parmesan cheese, and mushroom mixture. Spoon into the prepared mini tart shells. Bake until golden and bubbly, about 15-17 minutes. Let cool for a few minutes in the pan, then serve immediately.
While best served immediately, store mini tarts in an airtight container in the fridge. Reheat in a 350 degree F oven for 5-7 minutes.
Calories: 161kcal, Carbohydrates: 11g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 125mg, Potassium: 149mg, Fiber: 1g, Sugar: 1g, Vitamin A: 116IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg