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Gruyère and Mushroom Tartlets
Cheesy mushroom tartlets are an easy two bite hors devours that can be served at holiday cocktail party or before a dinner. These are flaky puff pastry shell cups filled with a warm and creamy gruyere mushroom center. Serve alongside a glass of bubbly or white wine for a pre-party refreshment!
Ingredients
| 2 tbsp | olive oil |
| 1 | finely chopped shallot |
| 8-10 | finely chopped mushrooms |
| ½ tsp | kosher salt |
| cracked black pepper | |
| 1 tsp | fresh rosemary |
| ¼ cup | ricotta cheese |
| ¾ cup | Le Gruyere AOP, (shredded) plus extra for topping |
| 1 sheet | puff pastry, thawed and cut into 16 squares |
Instructions
- Add olive oil over medium heat in a medium skillet. Add shallots, cook for 2-3 minutes, stirring occasionally until fragrant and translucent. Add in mushrooms, kosher salt, and a few turns of cracked black pepper. Stir together and cook for 5-6 minutes until the mushrooms are golden and tender.
- Add in the rosemary, stir together and cook for 1-2 more minutes. Remove from heat.
- Add puff pastry squares to a small cupcake tin, gently pushing the pastries into the cupcake shell.
- In a medium mixing bowl mix together ricotta cheese and gruyere until smooth. Fold in cooled mushroom mixture. Fill each phyllo shell with 1 tbsp or so of mushroom cheese filling and top with a bit of extra shredded gruyere.
- Place cups onto a baking sheet and bake for 14-15 minutes or until the puff pastry is golden brown. Serve warm or at room temp.
