Your New Go-To Holiday Appetizer!
So these little gems come straight from my cousin, Katrina! Since we’re deep into the holiday entertaining season and everyone needs a savory one-bite wonder to offer at festive occasions, I thought this would be the ideal time to share her savory mushroom tartlets with you.
Katrina makes these every year and they are an overwhelming hit with family and friends. I know your brood will enjoy them just as much – but I should warn you, they go down so easily (with a cocktail or a glass of wine, ahem), it’s very easy to spoil your dinner – or rather, just make them your dinner. No judging here.
Best of all, they’re really simple to assemble — especially if you’ve got a food processor. Buzz the mushrooms to a very fine chop and saute them with butter, cooking just until they give up their liquid.
Then whir the onions the same way and add them to the mushroom mixture.
A little sour cream and flour act as the binders for these tartlets. A savory filling like this deserves a flaky vessel to transport from hand to mouth. Pie dough. (And Katrina doesn’t mind using the ready-made kind — I knew I loved her for a reason.)
Roll out the pastry and use a small biscuit cutter to cut the rounds so they cover the bottom and sides of a mini-muffin pan. Then scoop the mushroom duxelles into the shells.
Here’s the absolute genius part of these tartlets: They can be made ahead of time and frozen. So whenever you want them, whether it’s for a big party or just a small gathering, take out what you need and reheat them. I love that! I have to thank Katrina for sharing her recipe and letting me hang out (and sample) her creations as they were coming out of the oven.
- 1 8-ounce package cream cheese
- 1 1⁄2 cups all purpose flour
- 1 stick (1/2 cup) butter at room temperature
- **or use store bought pie crust
- 3 tablespoons butter
- 1⁄2 lb mushrooms
- 1 medium onion
- 1⁄4 cup sour cream
- 1 teaspoon salt
- 1⁄4 teaspoon ground thyme
- 2 tablespoons flour
- fresh thyme for garnish (optional)
- Beat cream cheese, flour and butter together until smooth. Divide the dough and pat into two rounds, cover in plastic wrap and chill for at least 1 hour.
- Add the mushrooms to the bowl of a food processor and pulse until finely minced and transfer to a large skillet. Add the butter to the skillet and cook over medium high heat, until the mushrooms give off some of their liquid.
- Add the onion to the food processor and pulse until finely minced. Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5-7 minutes.
- Stir in the sour cream, salt, thyme and flour.
- Cook for about a minute until thickened and remove from heat to cool.
- Meanwhile, roll out the dough and cut into 2 3⁄4 in circles (or thereabouts) and press into a mini muffin pan.
- Fill the pastry cups with 1 teaspoon of mushroom filling. Bake at 450 degrees F for 12-14 minutes or until the crust is a light golden brown.
- Can be made ahead and frozen until ready to serve. To reheat tartlets, defrost them for 20-30 minutes and warm in a 325 degree oven for 8-10 minutes.
- Katrina, doubles and sometimes triples this recipe to feed the hungry crowd!