Happy new year!!!
I hosted a new years eve party for some friends, and this was one of the appetizers I made. I tested these out a few weeks ago when I hosted a Cornell Gourmet Club event at my apartment and they were a huge hit! Savory and delicious, warm with a nice flaky puff pastry underneath.
These look really fancy and impressive, but are actually extremely simple. I got the recipe from one of my favorite magazines, Everyday Food, when they did a feature on creative ways to use a muffin tin.
Upside Down Mushroom Tartlets courtesy of Martha Stewart
- 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds (you can use a circle cookie cutter, or I used the bottom of a wine bottle and carefully cut a circle around it)
- 1 tablespoon extra-virgin olive oil, plus more for muffin pan
- 1 large shallot, diced small
- 1 pound cremini mushrooms, sliced
- Coarse salt and ground pepper
- 2 teaspoons fresh thyme leaves, plus more for serving
- 3/4 cup grated Gruyere cheese (i used a blend of fontina, and a few other cheeses, but really anything will work.
1. Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook.
2. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.
3. Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.
4. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets (If you have a silicon muffin pan, releasing them will be easier). Sprinkle with more thyme. Serve warm.
These make a great appetizer/finger food for your next cocktail party. They could also make a great light dinner with a nice salad on the side.