Perfect for a low-key meal or cocktail party, this roasted mushroom and Brie tartlets recipe is easy to prepare and refined. Simply fill puff pastry-lined tartlet molds with roasted mushrooms, onion confit, and slivers of Brie to make a fantastic, savory appetizer. Use the tartlets as light dinner entrée, as well!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 sheet puff pastry, thawed
- 8 ounces mushrooms, cleaned and trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3/4 teaspoon chopped fresh thyme
- 1/3 cup onion confit
- 3/4 teaspoon balsamic vinegar
- 4 ounces Brie, thinly sliced
Preheat an oven to 400F. Line 12 standard muffin tins or 24 tartlet molds with the puff pastry. Prick the bottom of the tartlets with a fork and weight them down with pie weights, dried beans, or uncooked rice. Bake the pastry for 8 to 12 minutes, until it puffs and becomes a very light, golden brown. Cool them on a wire rack and set them aside.
Raise the oven heat to 425F. Toss the mushrooms with the olive oil and arrange them in a single layer on a baking sheet. Roast the mushrooms for 35 minutes, turning once, until they are deep brown. Transfer them to a cutting board and chop them coarsely. Toss the mushrooms with the salt and pepper and set them aside.
In a small saucepan, bring the thyme and onion confit to just steaming and remove it from the heat. Stir the roasted mushrooms and balsamic vinegar into the onion confit. Divide the mushroom mixture between the prepared pastry shells and top the pastries with the sliced Brie. Broil the pastries for 3 to 5 minutes, until the Brie melts and becomes bubbly. Serve the mushroom tartlets hot or at room temperature.
This roasted mushroom and Brie tartlets recipe makes 12 servings.