Let’s talk about fancy, cute party food! I’m hosting a baby shower for my beautiful pregnant friend this weekend! Editing down my list of munchies for the party was a difficult task and I still think everyone will have a food baby or two in their bellies after eating all these tasty treats. I will share more recipes from the party along with the full menu of eats and drinks in an upcoming post. So along with all the summer fruits and fresh salads I will have these buttery, earthy mushroom tarts spiced with thyme and smothered in Gruyère. Because life is all about balance… and cheese. These pretty tarts are the perfect little party appetizer. The dough easily comes together in your kitchenaid or food processor and can be made ahead of time. Leftovers heat up well for breakfast the next day – if there are any. Cheers to summer, friends!
-
Step 1
Place the ingredients for the pastry dough in your kitchaid or food processor and mix until dough ball begins to form. Wrap in plastic and refrigerate for at least 1 hour.
-
Step 2
Cut up the mushrooms and the shallot. Sauté on medium heat with a bit of butter, salt and pepper until fragrant and tender.
-
Step 3
Whisk eggs and flour together then mix in the rest of the filling ingredients. Divide dough into 12 balls, flatten and place in muffin tin (bringing up the edges). Place a big spoonful of filling into the crust and bake in preheated oven for 20 minutes at 375F.
Ingredients for the Pastry Dough
4 ounces cream cheese
2 tablespoons butter
3/4 cup flour
1/2 teaspoon salt
fresh ground pepper
Ingredients for the Mushroom Thyme Filling
8 ounces fresh mushrooms
1/2 cup of Gruyère cheese
1 shallot
1 teaspoon flour
2 eggs
1 handful thyme
1 tablespoon butter for sautéing the mushrooms
a bit of salt and pepper
Directions
Place the ingredients for the pastry dough in your kitchaid or food processor and mix until dough ball begins to form. Wrap in plastic and refrigerate for at least 1 hour. Cut up the mushrooms and the shallot. Sauté on medium heat with a bit of butter, salt and pepper until fragrant and tender. For the filling: Whisk eggs and flour together then mix in the rest of the filling ingredients. Divide dough into 12 balls, flatten and place in muffin tin (bringing up the edges to form a crust). Place a big spoonful of filling into the crust and bake in preheated oven for 20 minutes at 375F. Garnish with more thyme.
Notes
Adapted from an old kitchaid cookbook recipe.