Upside-Down Mushroom Tartlets

Name: Upside-Down Mushroom Tartlets
Prep time: 20 min
Total time: 45 min
Ingredients: 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds; 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 (2 ounces)

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Prep Time: 20 minutes

Total: 45 minutes

Servings: 6

Cost: $7.29 /serving

Author : Martha Stewart

Ingredients

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1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds1 tablespoon extra-virgin olive oil, plus more for muffin pan1 large shallot, diced small1 pound cremini mushrooms, slicedCoarse salt and ground pepper2 teaspoons fresh thyme leaves, plus more for serving3/4 cup grated Gruyere cheese (2 ounces)

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Instructions

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Step 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. 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.

Step 2

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.

Step 3

Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.