| Level: | Easy |
| Total: | 45 min |
| Active: | 15 min |
| Yield: | 12 tartlets |
Ingredients
- Nonstick cooking spray, for the mini muffin pan
- 6 ounces cremini mushrooms, sliced
- 1/4 cup crumbled Gorgonzola
- 3 tablespoons all-purpose flour
- 2 tablespoons panko breadcrumbs
- 1 tablespoon fresh tarragon, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 large eggs
- 1 sheet frozen puff pastry dough, thawed
Instructions
- Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray.
- Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more.
- Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork.
- Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round.
- Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 92 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 33 mg |
| Sodium | 163 mg |
Reviews
I love
It may not look or sound amazing, but they are! I make triple the recipe whenever I do apps and they are devoured. ❤️
YUMMY!!!!