Mushroom Tartlets

Crazy day at work today, so much so that I didn’t even eat lunch until 3:30. Oh well. That is how it will be for a while since we are short staffed and about to loose two more. Ouch! I got home about 6 and get going on dinner right away. On the menu for this evening were Mushroom Tarlets, the last two ears of corn and the leftover roasted broccoli from last nights dinner. I opted for an easy meatless dish that would make extras since this week is going to be just as busy as today was. We have two big meetings this week at work, I have a jewelry party and book club as well.

 

Ingredients

1 sheet puff pastry, cut into 12 small rounds

1 tbsp extra virgin olive oil, plus a bit extra for the muffin tin

1/2 a small red onion

1 pound cremini mushrooms, sliced

2 tsp dried thyme

2 ounces Gruyere cheese, grated

Salt/Pepper

Pinch of Red Pepper Flakes

 

Directions

 

Preheat oven to 375. Heat oil over medium heat, add red onion and cook for 2-3 minutes. Add mushrooms and cook for 8-10 minutes. Stir in thyme, salt/pepper. red pepper flakes.

 

Mist the muffin tin with a bit of olive oil, add cooked mushrooms and top with Gruyere and add the puff pastry rounds. Bake about 25 minutes until pastry is golden brown.

 

 

 

 

Use a paring knife to cut around each tart and flip over on a plate so the pastry is plate side down.

 

 

 

This made a great dinner, quick and very flavorful. It was make a unique appetizer if you used mini muffin tins and the puff pastry shells and filled each one with just a few mushrooms and a bit of cheese.

 

 

 

 

 

 

 

 

The winner of the Ball Canning Starter Kit is:

 

 

Melanie Krauseneck- I would do tomatoes from my garden!

 

Melanie please contact me with your mailing address- mellissa@afitandspicylife.com