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Upside-Down Mushroom Tartlets
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
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)
Gallery
Upside-Down Mushroom Tartlets
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 6
Gallery
Upside-Down Mushroom Tartlets
Upside-Down Mushroom Tartlets
Upside-Down Mushroom Tartlets
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 6
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 6
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Makes 6
Makes 6
Ingredients
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)
Directions
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.
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.
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.
Reviews (12)
Add Rating & Review
296 Ratings
5 star values:
44
4 star values:
49
3 star values:
118
2 star values:
71
1 star values:
14
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Reviews (12)
Add Rating & Review
296 Ratings
5 star values:
44
4 star values:
49
3 star values:
118
2 star values:
71
1 star values:
14
Add Rating & Review
296 Ratings
5 star values:
44
4 star values:
49
3 star values:
118
2 star values:
71
1 star values:
14
296 Ratings
5 star values:
44
4 star values:
49
3 star values:
118
2 star values:
71
1 star values:
14
296 Ratings
5 star values:
44
4 star values:
49
3 star values:
118
2 star values:
71
1 star values:
14
- 5 star values:
- 44
- 4 star values:
- 49
- 3 star values:
- 118
- 2 star values:
- 71
- 1 star values:
- 14
Martha Stewart Member
Rating: 5 stars
12/26/2016
Look for puff pastry made with actual butter, the flavor is incredible.
I made these just as the recipe said mostly , but added 1 large, tiny diced, garlic clove to the shallot. In addition, after sautéing the garlic/shallots, I added a splash of red wine. I used fresh marjoram, as I don't prefer the flavor of thyme
I found my pastry not quite cooked through, I made might roll it a tad thinner next time. They were still absolutely delicious, and typically I'm very critical of my own cooking
Martha Stewart Member
Rating: Unrated
12/06/2011
I've been making these for a couple years and they are a wonderful party appetizer. I lose patience with the cutouts of dough and the muffin tins, so I've been making this on a sheet pan and cutting into squares. Just as delicious and a little less work! I like to cook the mushrooms/shallot mixture and store in the fridge ahead of time... makes quick work day-of. Make sure to drain excess juices before layering on dough.
Martha Stewart Member
Rating: Unrated
01/10/2011
These are great--I've made them several times in a jumbo muffin tin and a mini-muffin tin. Usually I will use Gruyere and cremini. However, over the holiday we ran out of time to go to the store and used white button mushroom and Swiss, they were good, and we were asked for the recipe (as usual), but there was a noticeable difference.
Martha Stewart Member
Rating: Unrated
01/05/2011
I made this for NY eve in a round 9" pan. I layered the dough on top. I didn't have the Gruyere cheese or the cremini mushrooms. I used shredded Swiss
Martha Stewart Member
Rating: Unrated
12/29/2010
No need to freeze for a day, just make ahead and refrigerate til ready to use. It'll be just fine.
Martha Stewart Member
Rating: Unrated
12/28/2010
Sheryll, Mushrooms do not freeze well, they get mushy and black. At least that has been my experience.
Martha Stewart Member
Rating: Unrated
11/28/2010
Another on my list for NY's Eve guests. although, they are only getting ONE each, too expensive to buy more cheese. In fact, I might just use Swiss or even Monteray Jack instead of the Gruyere. Depends on cost of cheese next month. Has anyone tried freezing the mushroom mixture for a day or so ahead of time?
Martha Stewart Member
Rating: Unrated
11/24/2010
I want to make this as a large tart in a round cake pan. I'm thinking I would have to double the recipe - any suggestions on cook time or anything else? Thought this would be a good app for Turkey Day :-)
Martha Stewart Member
Rating: Unrated
09/26/2010
I made these yesterday and OMG they were amazing. So easy to make and so delicious. I can't wait for my friends to try them at my next dinner party.
Martha Stewart Member
Rating: Unrated
09/24/2010
Loved these, they will stay in the rotation of meatless dinners. I added a bread salad
Martha Stewart Member
Rating: Unrated
09/23/2010
These were AWESOME!!! I have made them both with this recipe and the swap of grape tomatoes and cheddar. When I made the mushroom ones, I used cheddar and baby portobellos and parsley instead of thyme. They were amazing and I got TONS of compliments! Even from people who don't normally like mushrooms asked for the recipe!! The tomato recipe was not as good as the mushroom one and a bit messier too. I will definately make these again!
Martha Stewart Member
Rating: Unrated
09/15/2010
These were simple and delicious! Perfect for a week night meal. Add a salad and you're all set. The only change I made was using an Italian blend cheese. Love them!
Martha Stewart Member
Rating: 5 stars
12/26/2016
Look for puff pastry made with actual butter, the flavor is incredible.
I made these just as the recipe said mostly , but added 1 large, tiny diced, garlic clove to the shallot. In addition, after sautéing the garlic/shallots, I added a splash of red wine. I used fresh marjoram, as I don't prefer the flavor of thyme
I found my pastry not quite cooked through, I made might roll it a tad thinner next time. They were still absolutely delicious, and typically I'm very critical of my own cooking
Rating: 5 stars
Rating: Unrated
12/06/2011
I've been making these for a couple years and they are a wonderful party appetizer. I lose patience with the cutouts of dough and the muffin tins, so I've been making this on a sheet pan and cutting into squares. Just as delicious and a little less work! I like to cook the mushrooms/shallot mixture and store in the fridge ahead of time... makes quick work day-of. Make sure to drain excess juices before layering on dough.
Rating: Unrated
Rating: Unrated
01/10/2011
These are great--I've made them several times in a jumbo muffin tin and a mini-muffin tin. Usually I will use Gruyere and cremini. However, over the holiday we ran out of time to go to the store and used white button mushroom and Swiss, they were good, and we were asked for the recipe (as usual), but there was a noticeable difference.
Rating: Unrated
01/05/2011
I made this for NY eve in a round 9" pan. I layered the dough on top. I didn't have the Gruyere cheese or the cremini mushrooms. I used shredded Swiss
Rating: Unrated
12/29/2010
No need to freeze for a day, just make ahead and refrigerate til ready to use. It'll be just fine.
Rating: Unrated
12/28/2010
Sheryll, Mushrooms do not freeze well, they get mushy and black. At least that has been my experience.
Rating: Unrated
11/28/2010
Another on my list for NY's Eve guests. although, they are only getting ONE each, too expensive to buy more cheese. In fact, I might just use Swiss or even Monteray Jack instead of the Gruyere. Depends on cost of cheese next month. Has anyone tried freezing the mushroom mixture for a day or so ahead of time?
Rating: Unrated
11/24/2010
I want to make this as a large tart in a round cake pan. I'm thinking I would have to double the recipe - any suggestions on cook time or anything else? Thought this would be a good app for Turkey Day :-)
Rating: Unrated
09/26/2010
I made these yesterday and OMG they were amazing. So easy to make and so delicious. I can't wait for my friends to try them at my next dinner party.
Rating: Unrated
09/24/2010
Loved these, they will stay in the rotation of meatless dinners. I added a bread salad
Rating: Unrated
09/23/2010
These were AWESOME!!! I have made them both with this recipe and the swap of grape tomatoes and cheddar. When I made the mushroom ones, I used cheddar and baby portobellos and parsley instead of thyme. They were amazing and I got TONS of compliments! Even from people who don't normally like mushrooms asked for the recipe!! The tomato recipe was not as good as the mushroom one and a bit messier too. I will definately make these again!
Rating: Unrated
09/15/2010
These were simple and delicious! Perfect for a week night meal. Add a salad and you're all set. The only change I made was using an Italian blend cheese. Love them!
All Reviews for Upside-Down Mushroom Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Upside-Down Mushroom Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
