Smoked Gouda-Mushroom Tartlets

Earthy mushrooms and smoked Gouda cheese combine in these savory tartlets.

Smoked Gouda–Mushroom Tartlets
Yield: 8 tartlets • Preparation: 35 minutes • Bake: 48 to 55 minutes • Cool: 15 minutes
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  1. 1 (8-ounce) package sliced white button mushrooms
  2. 1 tablespoon olive oil
  3. ¼ teaspoon salt
  4. ¼ teaspoon ground black pepper, divided
  5. 1 (14.1-ounce) package refrigerated pie dough (2 sheets)
  6. ½ cup heavy whipping cream
  7. 2 large eggs
  8. ⅛ teaspoon ground nutmeg
  9. ¾ cup coarsely shredded smoked gouda cheese
  10. 1 teaspoon fresh thyme leaves
  1. Preheat oven to 450°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a medium bowl, toss mushrooms with olive oil, salt, and ⅛ teaspoon pepper until mushrooms are evenly coated. Spread in an even layer on prepared baking sheet.
  4. Bake until mushrooms are tender and begin to release their juices, 25 to 30 minutes. Let cool, then chop finely. Set aside.
  5. Increase oven temperature to 450°.
  6. Using a 4½-x-2½-inch tartlet pan as a guide, cut 8 rectangles from pie dough. Line 8 (4½-x-2½-inch) tartlet pans with pie dough, trimming to fit. Prick dough in bottoms of tartlet pans lightly with a fork.
  7. Bake until light golden brown, approximately 5 minutes. Let cool completely. Set aside.
  8. Reduce oven temperature to 350°.
  9. In a small bowl, combine cream, eggs, remaining ⅛ teaspoon pepper, and nutmeg, whisking to blend. Set aside.
  10. Divide cheese evenly among prepared tartlet pans. Place chopped mushrooms on top of cheese, dividing evenly. Pour egg mixture over mushrooms, and sprinkle with thyme leaves.
  11. Bake until mixture is set and slightly puffed, 18 to 20 minutes. Remove from oven, and let cool for 15 minutes. Remove tartlets from pans.
  12. Serve within 3 hours, warm or at room temperature.
  1. • Smoked Gouda–Mushroom Tartlets can be made a day ahead, covered, and refrigerated. Warm in a 350° oven for 5 to 8 minutes before serving.
TeaTime Magazine
 From TeaTime November/December 2013


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