Vegetarian
Mushroom & Brie Tartlets
Mushroom & Brie Tartlets
Golden, flaky and irresistibly creamy - these Mushroom & Brie Tartlets are a savoury showstopper. Buttery puff pastry, caramelised onions, earthy mushrooms and gooey Brie come together in perfect harmony, baked to golden perfection in the Cuisinart Combi Oven.
Crisp, creamy and effortlessly impressive - the ultimate bite-sized appetiser for brunch, parties or anytime cravings.
Crisp, creamy and effortlessly impressive - the ultimate bite-sized appetiser for brunch, parties or anytime cravings.
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Ingredients
- 1 sheet puff pastry or puff–shortcrust hybrid pastry, thawed if frozen
- 1½ tbsp unsalted butter, plus extra for greasing (or use spray oil)
- 2 tbsp extra virgin olive oil
- 3 medium onions, thinly sliced
- 250 g button mushrooms, sliced
- Leaves from 3–4 thyme sprigs
- 3 eggs
- 1½ tbsp single (light) cream or thickened cream
- 150g Brie, sliced or torn into small pieces
- Chives, finely chopped to garnish (optional)
- Salt and pepper
Preparation
- To prepare pastry cases Lightly grease a 12-hole muffin tray or mini tart pans that will fit in the Cuisinart Combi Oven. Cut pastry into 12 circles (slightly larger than the holes) and press into the base and sides. Prick the base with a fork. Chill in the fridge while you make the filling.
- Set the Cuisinart Combo Oven to Convection Bake, 180°C. Allow to preheat.
- Cook Onion & Mushroom Filling. In a frying pan over medium heat, melt butter with olive oil. Add onions and ½ tsp salt. Cook for 6–8 minutes until soft and translucent. Stir in mushrooms and thyme. Continue cooking for 10–12 minutes until the mixture is golden and caramelised. Set aside to cool slightly.
- To make the egg mixture - whisk eggs, cream, salt and pepper in a jug until smooth.
- Spoon the onion–mushroom mixture into the chilled pastry cases. Pour egg mixture over the filling, filling to about three-quarters full. Top each with a slice or piece of Brie.
- Place the tray on the middle rack of the oven. Bake at 180°C for 20–25 minutes, or until the pastry is golden and the filling is just set. Rotate the tray halfway if needed for even browning.
- Let the tartlets sit in the tray for 5–10 minutes before removing.
