Saucy Little Tarts!
hehehe I just couldn’t resist that title. The other day I was over at Tony’s site, Olive Juice. He had posted this incredible mushroom tart recipe. My Gawd I could hardly stand it. Sauteed mushrooms with wine, goat cheese and mascarpone all nestled in a puff pastry shell. Can YOU stand it? That’s like heaven right there.
Who knew that Heaven came in bite sized tarts? Well, I guess Tony did, since he came up with the concept. Immediately, I was jotting down the ingredients for the next week’s shopping trip. Luckily, my food store had the mascarpone this week (score!), so I didn’t even need to make a special trip anywhere else. Lucky Lucky! So, I took Tony’s idea and ran with it. Ran and ran…the concept is similar, but I kind of reinvented it a little, and took some short cuts (Tony, if you’re reading, please avert your eyes lmao), such as purchasing the pastry. I changed the technique a bit and the presentation is more rustic than his. I must say, though, that they turned out pretty daaaaayumed good. 
So, thank you, Tony for the inspiration. This is going to be one of those recipes that makes it on the party food list. 
Ingredients:
2 tablespoons butter
2 cloves garlic, minced
1 spring onion, finely chopped
10 large button mushrooms, sliced
1/4 cup white wine
1/2 pound (200 grams) purchased puff pastry
1/4 cup goat cheese (chevre)
1/4 cup mascarpone
salt and pepper to taste
Preparation:
First, saute the garlic in the butter until golden.
Add the white parts of the spring onion and continue to saute until soft.
Add mushroom slices and season with salt and pepper.
Cover and cook over medium heat until cooked through and beginning to brown.
Add wine and reduce just a bit.
Remove from heat and toss in the green part of the spring onion, and give it a good stir.
Preheat oven to 400ºF/190ºC.
Lightly oil 9 ramekins.
Cut the puff pastry into 9 equally sized squares.
Place a square of pastry into each ramekin, and poke the bottom with a fork.
Add a bit of mushroom saute to each cup.
Mix the chevre and mascarpone in a bowl with some salt and pepper.
Top each mushroom cup with a little cheese mixture.
Pinch the four corners together and sort of twist the tart closed, like this:
Place the ramekins on a baking sheet and bake for about 20-30 minutes, or until golden.
Serve hot or at room temp.
Tartaletas de Champiñones:
Ingredientes:
2 cucharadas mantequilla
2 dientes de ajo, majados
1 cebolleta, picada
10 champiñones grandes, en láminas
1/4 vaso de vino blanco
200 gramos hojaldre
1/4 vaso queso de cabra
1/4 vaso queso mascarpone
salt and pepper to taste
Elaboración:
Primero, dorar el ajo en la mantequilla.
Añadir la parte blanca de la cebolleta y sofreir un poco.
Añadir los champiñones y salpimentar.
Tapar y cocinar a fuego medio hasta que estén tiernos los champiñones y están empezando a dorar.
Añadir un chorrito de vino y remover, dejándolo reducir un poquito.
Retirar del fuego, y añadir la parte verde de la cebolleta, y remover bien.
Calentar el horno a 190ºC.
Engrasar 9 flaneras con aceite de oliva.
Cortar el hojaldre en 9 cuadrados.
Poner una pieza de hojaldre en cada flanera y añadir un poco de champiñones.
En un bol pequeño, mezclar el queso de cabra y el mascarpone y salpimentar.
Poner un poquito de queso a cada tartaleta.
Cerrar cada tartaleta uniendo las esquinas y presionando un poco.
Hornear durante 20-30 minutos o hasta que estén doradas.
Servir caliente o a temperatura ambiente.
OH OH OH, you YOU! This is awesome. I love ’shrooms and isn’t everything better in pastry?
um, YUM.
Qué pasada niña!!! Está de muerte
. I love the sight of the mushrooms and the onion… La presentación es guapísima, muy de fiesta, sí!
*sigh* Mushrooms, my little loves…come to me. I want these like you wouldn’t even believe!!!
Gorgeous! Like dumplings really. And I’m with you on the purchased pastry. Sometimes you just gotta take shortcuts to get to the eating of the cheese all the quicker.
This does look quite a bit like heaven on a plate! YUM! Were they are good as they look?
NIKKI!!!!! This is a tasted and wonderful recipe I love it!!!! yummy!! xGloria
This sounds so good! You just can’t go wrong with mushrooms and goat cheese wrapped in pastry…mmm…
Nikki, your saucy little tarts (love the name, btw) look amazing!! I’m in the (endless) process of unpacking and you’ve motivated me to unpack my kitchen boxes and get cooking!!
Saludos y abrazos!!
Cute-a-licious! All my favorite things in one package…mmm… that’s heaven. I’m all about the pre-made pastry dough too.
easy on the eyes, even easier on the palate. and in my honest opinion, there ain’t a thang wrong with buying puff pastry. not a thang.
Beautiful!! And sounds delish.
Peter, thank you! And yes! Everything *is* better in puff pastry. lol
Hi Flutter! Thanks!
Gracias Núria, preciosa! Las voy a hacer seguro pa’la siguiente fiestuki.
Elle, I wish I could beam you some of these little loves!
Jenn, oh mah gawd they were indeed.
Gracias Gloria guapaaa!!
So true, Kevin!
Hi Tony! Thanks so much for the inspiration! Unpack that Kitchen Aid, so I can live vicariously through you.
Julie, thank you!
Grace, thanks! And I totally agree about the pastry, lmao
Thank you, Maya!
I don’t know about party food… I think my husband and i will just polish off the whole lot in one sitting! We love mushrooms and this recipe is definitely bookmarked. Thanks for sharing!
Oh I’m drooling!!! Delicious!
You’re right, I can’t stand this….I’m waiting for the shop to open! Imagine these little suckers, hot off the press(I mean oven)
we make something similar but we use stilton or gorganzola cheese and sometimes some bits of chopped sundried tomato. Delish!
Those are pretty and sound delicious. Definitely good party food. I’m adding it to my list too!
I saw these too and they are just amazing! Your’s look equally drooling. It does look like a great party food!
Gosh, me and my brother would love this so. We adore beautiful browned mushrooms. Hey, aren’t you going to send this over to Mansi Desai’s appetizer event at Fun and Food?
I am so making these…goat cheese and wine and…and…what a perfect starter…thank you.
Just wanted to tell you that yeah this one is a keeper!!! Good for you!
Oh yeah and those 10 pics too… i’m stealing them! can I!!
Nilmandra, I have to agree that these shouldn’t be saved *only* for parties! lol They’re good any time!
Ginny, thank you!
Nina, they are best (imo) hot out of the oven!
We are Never Full, OMG Gorgonzola and sun dried tomatoes? *faints* I may have to make these again. Like, today.
Thank you, Gaga!
Thanks so much, White on Rice!
Manggy, I wasn’t familiar with that site! I’ll check it out, Thanks!
Oooooh, let me know if you try them, Cathy!
Gracias, Brenda preciosa! Heee! Steal? You can sure borrow them, but seeing as they’re my favorites…LOL
I’m Sophie, Key Ingredient’s Chief Blogger. We would like to feature this reinvented recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks
Sophie
http://blog.keyingredient.com/
Sometimes I see a post and I feel like applauding. This is one of them!
I recently made phyllo triangles with a similar inside. I’ll definitely be trying this soon.
These are so cute, and I love the combination of mushrooms and cheese!
The tartlets are perfect! I was blog searching for some recipes for a baby shower that I am throwing and they look dreaming!
thanks so much! can’t wait, Megan
Hey Nikki,
I made these today for a baby shower and they were a huge hit… thanks again!
http://www.bitofnutmeg.com/2008/06/baby-shower-for-my-roomie.html