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Savory Mushroom Tartlets With Fontina Cheese

Mushroom and fontina cheese tartlets in a serving dish.
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Impress your guests with mushroom tartlets. Bite-sized mini pastries are filled with a savory mixture of mushroom duxelles and fontina cheese.

Ingredients

Scale

For the Pastry

  • 1/2 cup butter (room temperature)
  • 4 ounces cream cheese (room temperature)
  • 1 1/4 cups (144 grams) all-purpose flour

For the Mushroom Filling

  • 8 ounces mushrooms (cleaned and coarsely chopped)
  • 1 medium shallot (coarsely chopped)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons sour cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon chopped thyme leaves or a dash of dried thyme
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 ounces fontina cheese (cut into 1/2-inch cubes)

Instructions

  1. Combine the 1/2 cup of butter, cream cheese, and 1 1/4 cups of flour in a mixing bowl and beat to make a soft dough. Shape into a disk and wrap in plastic wrap; refrigerate for 1 hour.
    Chilled cream cheese dough for mushroom tarts.
    Credit: Diana Rattray
  2. Put the mushrooms and shallot in a food processor and process until finely chopped; remove to a bowl.
    Mushroom filling (duxelles) for bite-sized mushroom tartlets.
    Credit: Diana Rattray
  3. Heat 2 tablespoons of butter in a skillet over medium heat. Add the mushroom mixture and cook until the liquids have evaporated. Stir the flour into the mixture and cook for 2 minutes, stirring constantly. Remove the mushroom mixture from the heat and stir in the sour cream, salt, pepper, and thyme. Heat the oven to 375 F.
    Mushroom duxelles mixing with sour cream and seasonings for mushroom tarts.
    Credit: Diana Rattray
  4. Remove the dough from the fridge and shape it into 1-inch balls. They will each weigh about 1/2-ounce or 14 grams. Place the dough balls in the mini muffin tin and make a deep indentation in each one with your thumb. Push the dough up the sides of each muffin cup.
    Pressing the dough into the mini muffin tin to make mushroom tarts.
    Credit: Diana Rattray
  5. Fill each lined muffin cup with a rounded teaspoon of the mushroom duxelles mixture and top with a cube of fontina cheese.
    Mushroom tarts with a cube of fontina cheese and thyme, ready to bake.
    Credit: Diana Rattray
  6. Bake the tartlets for 15 to 20 minutes or until the crust edges are browned and the filling is puffy (The filling will deflate when cooled).
    Baked mushroom tartlets with fontina cheese.
    Credit: Diana Rattray
  7. Remove the muffin pan to a rack to cool slightly. Use a narrow spatula or knife to help remove them. Serve warm or at room temperature.
    Mushroom tartlets with fontina cheese shown on a serving plate with a tray in the background.
    Credit: Diana Rattray

Equipment

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Find it online: https://classic-recipes.com/mushroom-tartlets/