Buttery tartlets filled with sautéed wild mushrooms, fresh thyme, and a creamy savory custard. These elegant mushroom tartlets are perfect as a refined appetizer, vegetarian starter, or festive party bite.
Preheat oven to 190°C / 375°F.
Roll out pastry on a lightly floured surface. Cut circles slightly larger than your tartlet molds.
Press pastry into greased tartlet pans and prick bases with a fork. Chill for 10 minutes.
Blind bake for 10 minutes using parchment and baking weights. Remove weights and bake for another 5 minutes until lightly golden.
Heat butter and olive oil in a skillet over medium heat.
Add shallot and cook for 2–3 minutes until soft. Add garlic and cook 30 seconds more.
Add mushrooms and thyme. Sauté for 8–10 minutes, stirring occasionally, until mushrooms are golden and moisture has evaporated.
Season with salt and pepper. Remove from heat and cool slightly.
In a bowl, whisk eggs, cream, cheese, nutmeg (if using), and a pinch of pepper.
Divide mushroom mixture evenly among tartlet shells.
Pour custard over the mushrooms, filling just below the rim.
Bake for 15–18 minutes, until the filling is just set and lightly golden on top.
Remove and cool slightly before serving.
Wine
Pinot Noir
Chardonnay (lightly oaked)
Dry Riesling
Cocktails
French 75
Negroni Bianco
Sides
Arugula salad with lemon vinaigrette
Roasted root vegetables
Use a mix of mushrooms for deeper flavor
Cook mushrooms until all liquid evaporates to avoid soggy tartlets
Swap cheese for goat cheese or blue cheese for variation
Tartlets can be served warm or at room temperature
Perfect vegetarian option for Valentine’s or festive menus
4 servings