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golden mini tartlets filled with sautéed mushrooms and melted cheese topped with thyme, in a wide horizontal shot on a marble board with a small bowl of thyme nearby, natural light, shallow depth of field, landscape orientation

Mushroom Tartlets

Flaky pastry shells stuffed with sautéed mushrooms in garlic and gruyere.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 tartlets
Ingredients Method Notes

Ingredients
  

  • 12 mini tart shells pre-baked
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 tbsp butter
  • 2 tbsp sour cream
  • 0.5 cup gruyere shredded
  • 1 tbsp fresh thyme

Method
 

  1. Sauté the mushrooms and garlic in butter until browned and dry, about 8 minutes.
  2. Stir in the sour cream and half the thyme.
  3. Spoon the mushroom mixture into the tart shells.
  4. Top each with shredded gruyere.
  5. Bake at 375F for 12 minutes until the cheese melts, then garnish with thyme.

Notes

Cook the mushrooms until truly dry so the shells stay crisp.