Mushroom tartlets with goat cheese

L’esprit Sud Magazine is presenting today another delicious finger food to include in your hostess repertoire: mushroom tartlets with goat cheese. If you like mushrooms, this easy and tasteful recipe will without a doubt, become one of your favorite appetizers to prepare. Another original way to prepare these tartlets is by baking them in muffin tins with the puff pastry on the top of the mushroom mixture. The result will be an incredible mushroom tarte tatin. So do not be afraid to experiment with the 2 alternatives as your guests will for sure say “encore”.

Happy holiday season!






Mushroom tartlets with goat cheese
(Recipe for 16 - 20 mini tarts)

1 tbsp of olive oil
2 tbsp (30g) of butter
9 oz (250g) of button mushrooms
1 clove of garlic, crushed
1 ½ tbsp of brown sugar
¼ cup (60ml) of red wine vinegar
Sea salt and cracked black pepper
1 sheet store-bought, ready-rolled puff pastry
9 oz (250g) of goat curd
Chervil leaves, to serve


Preheat the oven at 395˚F (200˚C) and line a cookie sheet with wax paper.

Heat the oil and butter in a non-stick frying pan over high heat. Add the mushrooms and cook for 3-5 minutes or until browned. Add the garlic, sugar, vinegar, salt and pepper and cook for a further 1 minute or until caramelized. Set aside.

Use a 2 ½” (6 cm) round cookie cutter to cut 16 – 20 rounds from the pastry and place on the baking sheet. Divide the mushroom mixture between the rounds. Bake for 18-20 minutes or until the pastry is golden and puffed. Turn out immediately onto a baking tray. Top with the goat’s cheese and chervil leaves to serve.

Notes

1) Goat’s curd is fresh goat’s cheese with the consistency of thick yogurt. It is available from specialty food store. If unavailable, substitute with a soft goat cheese.

2) Original recipe adapted from Donna Hay magazine.

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