Saturday, October 4, 2014

Upside-Down Mushroom Tartlets

 Who reads food magazines?  Are you as crazy about them as I am?  Thank goodness I can get most of them free through digital downloads from the local library, as well as a host of others -- including regional publications -- through the Issuu app. Magazines can really stack up and overwhelm if they aren't thinned out occasionally.  Today, instead of doing my fall cleaning, I have been thinning out some old food magazines (which is taking a heck of a lot longer than I'd anticipated because, naturally, I have to read through every one). As it turns out, this is a mouthwatering process. While going through my stack of Everyday Food magazines I found this recipe for Upside-Down Mushroom Tartlets. I had the few ingredients required on hand, and love anything mushroom-y, so had to stop what I was doing and make them. 

What yummy little treats these are!  They can be quartered to serve as an hors d'oeuvre, or served as is alongside a salad or bowl of soup for lunch or dinner. I'll reprint the recipe below, as written, but really, I didn't measure a thing. I also seasoned with Montreal Steak Seasoning (I love that stuff!) instead of just salt and pepper. Yummy!

Upside-Down Mushroom Tartlets
Everyday Food, September 2010

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)

Preheat oven to 375°F. 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.

4 comments:

Mary@mydogsmygardenandmary said...

Oh they look so good. I printed the recipe - thank you so much. I love reading all the recipes also, but cooking for one isn't reasonable, some I do ad freeze half of the recipe.
After I have read and re-read the magazines I give them to a friend.
Have a great weekend.
Mary

Marigene said...

Yummy...I have made upside down tarts with excess tomatoes, too.

Elizabeth Cowie said...

I am obsessed with food mags. My fav one right now is the Food Network Magazine, although most of my recipe re-creates probably come from Cooking Light. Your recipe looks like a great one to try!

Lulu said...

Pattie, this recipe sounds like my kind of thing. Do you use it as part of your main course or could it be an appetizer as well?