Mushroom Tartlets – Country Living

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Servings: 8 Difficulty: Advanced
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Savory mushroom tartlets with a rich tomato and basil filling in crisp pastry shells
Mushroom Tartlets - Country Living recipe image
Mushroom Tartlets - Country Living recipe image
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Mushroom Tartlets – Country Living

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 48.2

Description

These elegant mushroom tartlets offer a sophisticated bite of earthy, savory flavor perfect for appetizers or light lunches. The filling combines sauted mushrooms with sun-dried tomatoes, white wine, and fresh basil, creating a robust and aromatic mixture. Encased in flaky, homemade pastry shells, each bite provides a delightful contrast between the crisp crust and the tender, moist filling. Ideal for entertaining, these tartlets can be served warm or reheated, making them a versatile addition to any gathering. Simple to prepare yet impressive in presentation, they highlight the natural goodness of mushrooms and herbs.

Ingredients

Directions

  1. Preheat the oven to 425F (218C).
  2. Make the pastry: In a medium bowl, combine the unsifted all-purpose flour and salt.
  3. Cut in the vegetable shortening using a pastry blender or two knives until the mixture resembles coarse crumbs.
  4. Sprinkle the cold water over the flour mixture and mix lightly with a fork until the pastry just holds together when pressed.
  5. Divide the dough into 9 pieces. Press each piece into the bottom and up the sides of a 2 1/2-inch muffin pan cup.
  6. Pierce the pastry all over with the tines of a fork. Bake for 8 to 10 minutes or until golden. Remove and set aside.
  7. In a small bowl, combine the chopped dried tomatoes, dry white wine, and dried basil. Let stand for at least 15 minutes.
  8. In a large nonstick skillet, heat the olive oil over medium heat.
  9. Add the chopped onion and saut until browned.
  10. Add the sliced mushrooms, cover, and cook, stirring occasionally, until the mushrooms collapse and release their liquid.
  11. Stir in the all-purpose flour until well blended with the mushrooms.
  12. Stir in the tomato mixture and heat to a boil, stirring occasionally, until the tomatoes are tender and most of the liquid has evaporated.
  13. Transfer the mushroom mixture to a food processor fitted with a chopping blade. Pulse until well chopped but not pureed.
  14. Spoon about 2 tablespoons of the mixture into each baked tart shell.
  15. Serve warm, or reheat in a 350F (177C) oven for 5 minutes to serve hot.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 48.2kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1.4mg1%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftover tartlets in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.

Substitutions: You can use fresh basil instead of dried, adjusting the quantity to taste. For a lighter crust, consider using puff pastry sheets.

Tip: Ensure the pastry is fully blind-baked and golden before adding the filling to prevent a soggy bottom.

Variation: Add a sprinkle of grated Parmesan cheese on top before the final bake for a richer flavor, though this will make the dish non-vegan.

Keywords: mushroom, tartlet, appetizer, pastry, tomato, basil, white wine, savory, mediterranean, party food, easy, homemade, crust, filling, vegan, herbs, flaky, entertaining
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