Shame on me for not posting more mushroom recipes lately! I have no explanation for how this could've happened, as mushrooms have been my most favourite cooking ingredient ever since I've been a vegetarian. Today I can hopefully make this a little bit better by sharing my mushroom tartlet recipe with you. Serve these to your friends at parties or take them with you as a snack on the go. I might make something similar for the upcoming (is it too early to even mention?) Christmas parties.
This recipe makes about 20 tartlets.
320 g shortcrust pastry
1 tbsp olive oil
4 small shallots
2 garlic cloves
4 large chestnut mushrooms
8-10 small tomatoes
Ground black pepper
50 g mature cheddar
Chop the shallots, garlic and mushrooms. Heat olive oil in a pan and cook the shallots and garlic soft. Add the mushrooms for a few minutes so that their excess fluid evaporates. Season with salt, ground black pepper, sage and thyme to taste.
Grate the cheese and prepare the pastry. Out of convenience I used a ready made pastry, but a homemade one would also be great here. Roll the pastry out thinly and cut small circles from it with a cookie cutter. The size depends a little bit on your muffin case size. Place the pastry circles into the muffin cases so that there will be a small edge going up the sides.
Slice the tomatoes and put a slice or two onto each pastry cup. Then fill them with the mushroom and shallot mix and finally the cheese.
Bake the tartlets at 180C for about 20-30 minutes until the pastry is baked crispy and the cheese has melted into golden brown goodness.