Mushroom, Thyme and Gruyère Tartlets

Step 1

Heat butter/olive oil in a small pan and sauté the onions for a few minutes. Add the garlic and mushrooms stirring until softened. Add vinegar and wine, stirring and cooking until the liquid is evaporated. Stir in the thyme, season with salt and pepper. Set the mixture aside.

Step 2

Preheat oven to 375F. In a mixing bowl, add the Chebe mix. With a fork, blend in 1 oz of the cheese, eggs, milk, and oil. Mix for a couple of minutes then use your hands and knead it until the dough is smooth and well blended. Separate the dough into 12 equal pieces (about 1.25 oz each if you have a scale).

Step 3

Roll 8 of the pieces* with your hands until the dough is smooth. Roll the other 4 pieces together again to be used later for the ornamental toppers (hearts, stars, or whatever cookie cutter shape you have on hand).

Step 4

Using 8 tartlet pans, press each piece into them being sure to cover the bottom and side of the pan evenly.

Step 5

With the tines of a fork poke the base of the dough thoroughly in order to reduce puffing in the oven.

Step 6

Place the tartlet pans with the dough on a baking sheet and bake for 5 to 6 minutes.

Step 7

While the tartlets are par-baking, flatten the remaining dough with a rolling pin and cut out your ornamental dough toppers.

Step 8

Remove the tarts from the oven and press down any puffy dough with a spoon. Add to each tartlet a good pinch of cheese spreading it along the bottom. Top the cheese with the mushroom mixture.

Step 9

Lay the ornamental toppers over the mushroom mixture. Brush the tops and the rims of the tarts with egg wash. Return the tarts to the oven and bake for 15 – 16 minutes. Remove and serve.