Truffled Mushroom & Shallot Tartlets
The unmistakable, luxurious aroma of truffles draws your palate to the sweetness of shallots and the earthy umami of mushrooms, all cradled in crumbly pastry. With creamy, cheesy comfort in each bite, these are so delicious, you’ll have to remind yourself to save some for your guests! Serve these Truffled Mushroom & Shallot Tartlets with Louis Roederer Collection Champagne Brut or Quails’ Gate Pinot Noir.Ingredients
Serves 12
12 frozen Mini Tartlet Shells, make ahead, recipe follows (or use store-bought tartlet pastry shells)
2 tbsp (30 ml) butter
3 cups (750 ml) sliced button mushrooms (about ¼-in/0.6 cm thick)
1 tbsp (15 ml) olive oil
1½ cups (375 ml) thinly sliced shallots
3 cloves garlic, minced
1 tbsp (15 ml) chopped fresh thyme leaves
½ cup (125 ml) sour cream
1 tsp (5 ml) mustard
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) ground black pepper
1 cup (250 ml) shredded Gruyère, divided
1½ tsp (7.5 ml) truffle salt fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven to 375 F (190 C).
- Place frozen Mini Tartlet Shells, still in their moulds, on a rimmed baking sheet and bake for 10 minutes. Cool on a rack. Set aside.
- In a large skillet over medium heat, melt butter and fry mushrooms until any released liquid evaporates. Transfer mushrooms to a bowl and set aside.
- In same skillet, heat olive oil and fry shallots until golden brown. Spoon out a couple of tablespoons of fried shallots and set aside for garnish.
- Add garlic and continue cooking until fragrant, about 2 minutes. Add thyme, sour cream, mustard, salt and pepper and cook for another 2 minutes, stirring regularly.
- Place ¾ cup (180 ml) Gruyère in a large bowl. Add hot shallot mixture and fried mushrooms and mix well.
- Spoon filling into prepared tartlet shells until slightly mounded overtop shell. Do not overfill. Sprinkle with remaining ¼ cup (60 ml) Gruyère. Bake for 12 to 15 minutes, until cheese turns slightly golden. Remove from oven and cool slightly in moulds on a rack. Sprinkle about ⅛ tsp (a pinch) truffle salt on each tartlet. Gently remove tartlets from moulds and garnish with reserved fried shallots and thyme leaves, if using. Serve warm.
- MINI TARTLET SHELLS
- Sprinkle flour and salt on a clean surface and use fingers to mix.
- Using a knife or a dough scraper, cut butter into flour until it looks crumbly like oatmeal.
- In a small cup, beat 1 egg, vinegar and 1 tbsp (15 ml) water. Using fingers, create a gap in centre of flour mixture and gently add egg mixture, then incorporate flour while mixing to form a dough. Do not knead. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Lightly flour a clean surface and roll out chilled dough to ¼-in (0.6 cm) thick. Using a 3-in (7.5 cm) cookie cutter, cut out pastry rounds. Place each round into a 2½-in (6.25 cm) mini tartlet mould and gently press into bottom and sides of mould. Poke sides and bottom of pastry with a fork.Re‑roll leftover dough and continue cutting pastry rounds and pressing them into tartlet moulds until dough is used up.
- Prepare egg wash by whisking remaining egg and 1 tbsp (15 ml) water until combined. Lightly brush pastry with egg wash. Discard remaining egg wash.
- Freeze tartlet shells for at least 30 minutes, and up to 1 month, before baking.