These Chèvre and Mushroom Tartlets are a Crowd Pleaser
Appetizer · David Scott Allen · Provencal Recipes · TasteThe base for these Chèvre and Mushroom Tartlets is versatile. The original recipe was passed on to me by a friend who loves chocolate desserts. It has become my no-fail, recipe when I am asked to take something sweet to take to a party.
Recently, I decided to experiment with the filling as the crust could not be easier to make. Using the same ingredients for the dough, I created a savoury filling using fresh goat cheese, Parmigiano-Reggiano and mushrooms. Serve these tasty bites with a chilled rosé or white wine, and this might just become your go-to appetizer recipe!
Chèvre and Mushroom Tartlets
For this recipe, I chose the combination of soft goat cheese, sharp Parmigiano-Reggiano and mushrooms. However, once you have made the dough once you will know how easy it is to make, and you can create your own fillings.
Ingredients
- 1 cup flour
- 1/2 teaspoon Salt
- 2 teaspoons fresh rosemary finely chopped
- 8 tablespoons unsalted butter cut into 16 pieces
- 3 ounces cream cheese cut into 3 pieces
- 1 1/2 tablespoons unsalted butter
- 3 ounces mushrooms minced
- 1 small shallot(s) minced
- 1/2 teaspoon Aleppo pepper optional
- 1/2 teaspoon Salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon milk
- 1 tablespoon brandy
- 4 ounces fresh Chèvre goat cheese
- 1 large egg
- 3/4 ounce Parmesan cheese grated
- piment d’Espelette or paprika
Instructions
- To make the dough, place the flour, salt, and rosemary in the bowl of a food processor and pulse several times.
- Add the butter and cream cheese and process until the ingredients form a ball of dough.
- Divide the dough into 24 even pieces.
- Roll each piece into a ball, flatten them slightly, then place them in the cups of a mini muffin tin.
- Shape each piece into a mini tart shell, then place the pan in the refrigerator while you make the filling.
- Preheat oven to 350°F.
- Melt butter over medium heat in a small saucepan.
- Add the mushrooms, shallots, and Aleppo pepper, and sauté until the mushrooms have released their liquid and the shallots are softened - about 3-5 minutes.
- Add the milk, mix well, then add the chèvre.
- Stir the mixture over medium heat until the cheese has melted.
- Remove from the heat and add the egg and Parmigiano-Reggiano.
- Stir quickly to blend thoroughly.
- Using a teaspoon, fill each tart shell 3/4 full (the filling will expand during baking).
- Sprinkle the top of each tart with some piment d’Esplette or paprika.
- Bake for 28 minutes.
- Serve warm.
Notes
Note: to make these in advance, I recommend baking them for 22 minutes, then keeping them refrigerated. About 1/2 hour prior to serving, preheat the oven to 350°F and then bake them for 10-15 minutes, or until golden.
Tried this recipe?Let us know how it was!
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