Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 1 tablespoon olive oil
- 1/2 cup chopped mushrooms
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/4 teaspoon dried thyme
- Salt and pepper, to taste
- 4 ounces Tipperary Brie cheese, rind removed and diced
- 1 egg, beaten
Special equipment needed:
- Muffin tin
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface and cut it into 12 circles using a cookie cutter or a glass.
3. Grease the muffin tin and place the pastry circles into each cup.
4. In a skillet, heat the olive oil over medium heat.
5. Add the chopped mushrooms, onion, garlic, thyme, salt, and pepper. Cook until the mushrooms are tender and the onions are translucent.
6. Spoon the mushroom mixture into each pastry cup.
7. Top each tartlet with diced Tipperary Brie cheese.
8. Brush the beaten egg over the edges of the pastry.
9. Bake for 15-20 minutes or until the pastry is golden brown and the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
400°F
Serving size:
12 tartlets
Nutritional information:
Calories per serving: 139
Fat per serving: 10g
Saturated fat per serving: 4g
Carbohydrates per serving: 9g
Protein per serving: 4g
Fiber per serving: 1g
Sugar per serving: 1g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer.
- If you don't have Tipperary Brie cheese, you can use any other type of Brie cheese.
Variations:
- Add some chopped cooked bacon or ham to the mushroom mixture.
- Top each tartlet with some chopped fresh herbs, such as parsley or chives.
Tips and tricks:
- Make sure the puff pastry is thawed before using it.
- Don't overfill the pastry cups with the mushroom mixture, or they may overflow during baking.
- You can make these tartlets ahead of time and reheat them in the oven before serving.
Storage instructions:
Store the leftover tartlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tartlets in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the tartlets on a platter and garnish with some fresh herbs.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
- Serve with a crisp green salad.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic bread.
Troubleshooting advice:
- If the pastry cups are not cooked through, bake them for a few more minutes.
- If the cheese is not melted and bubbly, bake the tartlets for a few more minutes.
Food safety advice:
- Make sure the mushrooms are cooked through before using them in the tartlets.
- Store the leftover tartlets in the refrigerator and consume within 3 days.
Food history:
Tipperary Brie cheese is a soft, creamy cheese made in County Tipperary, Ireland. It is similar to French Brie cheese but has a slightly milder flavor.
Flavor profiles:
Creamy, cheesy, savory, and slightly earthy.
Serving suggestions:
Serve these tartlets as an appetizer or a light lunch.
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Region: Irish