Ingredients
- 1 sheet frozen puff pastry, thawed and reduce six 3-inch models
- 1 tablespoon extra-virgin essential olive oil, plus much 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 much more for serving
- 3/4 cup grated Gruyere cheese (2 ounces)
Directions
Preheat oven to 375 levels. Place puff pastry models in one layer on the parchment-lined baking sheet and refrigerate while mushrooms prepare. Inside a large skillet, heat oil over medium-high. Add shallot and prepare, stirring, until soft, 3 minutes. Add mushrooms and prepare, stirring, until soft and browned, ten minutes. Season with pepper and salt. Stir in thyme and take away skillet from heat.
Gently oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each having a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan midway through.
Operate a small knife around cups to release tartlets. Convey a rimmed baking sheet or large plate over pan and invert to produce tartlets. Sprinkle with increased thyme. Serve warm.