Cheesy Chanterelle Mushroom and Shallot Pastry Tartlets
Well, here we are. Less than 48 hours away from the end of the infamous 2020. This year has felt like an entire decade worth of events, but I could’ve sworn March was just a couple weeks ago. All the rules of time and order seemed to melt and away and become blurred outlines of a previous world.
I’m not scribbling out a single resolution for 2021. I’m also a little wary about “setting intentions” because it seems like the more free-spirited millennial term that just amounts to the same thing.
I do love the feeling of each new year, though. That exciting swell of work ethic and determination is a welcome change from the lackluster “I-didn’t-accomplish-what-I-set-out-to” swamp the last few weeks of each year can feel like. But again, I’m going to try to welcome my already simmering “can-do” attitude with a bit more caution. I get so addicted to the feeling that I jump into each year foolishly believing “this is MY year” - which makes all the missed milestones and opportunities that inevitably follow, extremely depressing to bear.
I don’t want to be a pessimistic debbie downer, I’m just wanting to find more neutral ground to brace myself against. A space that makes room for my dreams to flourish and can healthily manage any disappointments along the way.
If 2020 has taught me anything, it’s to simply let go and come what may. So that’s how I’ll greet 2021, without resolution, without intention, but just with an open mind and puff pastry crumbs caught on the corner of my lips and probably lost in my cleavage.
Without further ado, the appetizer you’re gunna want to have in front of you this New Years Eve: my Cheesy Chanterelle Mushroom and Shallot Pastry Tartlets. These spectacular compositions first begin with layers of golden buttery puff pastry - a perfectly flaky nest for savory inhabitants. At the pastry’s center you’ll find a creamy dollop of garlic and thyme mascarpone boasting a bounty of sautéed chanterelle mushrooms and shallots. All these mouthwatering elements are gently nestled under a cozy gooey blanket of gruyère cheese.
It’s a masterful concerto of every delicious adjective and texture you can dream of: flaky, crispy, chewy, cheesy - I promise, even if 2021 lets us down, these tartlets will not.
Cheesy Chanterelle Mushroom and Shallot Pastry Tartlets
This is an appetizer truly delivers: it’s easy to make, beautiful to present, and addicting to eat. Here’s what you’ll need to make this recipe:
Frozen puff pastry (I used Pepperidge Farms)
Chanterelle mushrooms
Shallots
Gruyère cheese
Mascarpone
Garlic
Fresh thyme
Butter
Kosher salt
Freshly ground black pepper
An egg
Parchment paper
Now, I’ll address some typical questions about this recipe and potential ingredient substitutions:
Let’s Talk About Chanterelle Mushrooms.
What are chanterelle mushrooms?
Chanterelle mushrooms are golden trumpet or cup shaped wild mushrooms. They are typically in season and easier to source during late fall and early winter.
What do chanterelle mushrooms taste like?
They have a woodsy and earthy flavor like many other mushrooms, but it’s their light peppery taste and slight fruitiness that sets them apart. They’re chewy and meaty, and even people who don’t like mushrooms have been known to warm up to chanterelles.
What can I use instead of chanterelle mushrooms?
Any other wild mushroom would work in this recipe. If you can’t find any good or affordable wild mushroom options, shiitake mushrooms would also be a delicious sub.
Other substitutions:
What could I use in place of shallots?
A red, or even yellow, onion would work just fine if you don’t have shallots on hand.
Can I use fresh puff pastry instead of frozen?
Absolutely! If you have the time and a reliable puff pastry recipe on hand, by all means, make it from scratch!
What should I use if I can’t find mascarpone?
Cream cheese would work just fine! Mascarpone is, after all, an Italian cream cheese. I chose to use it in this recipe because it’s a bit more delicate and soft than typical cream cheese, but plain ole Philadelphia cream cheese would work just fine! Since it’s a bit more dense than mascarpone, I recommend letting it get to room temperature before using it so it’s more pliable.
Would another herb work instead of thyme?
Sure - if you can’t find thyme, or don’t care for it, oregano would work well in place of thyme.
What can I use instead of gruyère cheese?
Gruyère is a type of Swiss cheese, so other Swiss cheese would work fine instead. Or you could sub it for Jarlsberg or Comté cheeses.
How to fold puff pastry into pinwheels:
To note: you can fold the pastry into alternative shapes if you prefer, or don’t bother folding it all! Feel free to make these tartlets your own.
How to make this Cheesy Chanterelle Mushroom and Shallot Pastry Tartlets recipe:
Sauté the mushrooms and shallots. When preparing the mushrooms, do not wash. They’ll become slick and take on too much moisture. If they have any dirt or debris still on them, use a bristled brush to get it off OR gently use a dry paper towel to wipe it away. Trim off the bottom of the stem and chop. Add butter to a skillet over medium high heat and add mushrooms once butter is completely melted. Season with salt and pepper and stir occasionally. The mushrooms will release all their moisture as they cook, and let them continue to cook until at least half of the moisture has evaporated. Then add in the shallots to help soak up remaining moisture, and cook until all the moisture is gone and the shallots become soft and translucent and mushrooms begin to turn golden and crisp at their edges. Once they’re done, remove from the heat and set aside to assemble the remaining remaining elements.
Prepare the garlic thyme mascarpone. In a medium bowl, whisk together the mascarpone with the garlic and thyme and add kosher salt and freshly ground black pepper until it tastes perfectly seasoned.
Fold puff pastry pinwheels. Cut each sheet of thawed frozen puff pastry into 9 squares. Don’t worry, puff pastry is very forgiving, so they don’t have to be perfect. Then cut two inch slits on each corner of the puff pastry. Fold each alternating corner of pastry to the center and press into place. If the pastry doesn’t want to stick, simply dab your finger in a tiny bit of water to help it adhere. If you’re not sure if you’re doing it right, simply follow the photo chart I made above.
Assemble the tartlets. Transfer the pinwheels to a parchment paper lined baking sheet. Whatever pastry doesn’t fit on the tray, keep chilled in the refrigerator until you’re ready to bake the next batch. Place a heaping teaspoon of the garlic thyme mascarpone mixture on the center of each pastry pinwheel and then a big spoonful of the sautéed mushrooms and shallots. Brush the exposed bits of pastry with egg wash and top them all with the shredded gruyère cheese.
Bake and serve. Place the prepared tartlets in the preheated oven and bake for about 10 to 12 minutes or until the pastry has become nice and golden. Scatter fresh thyme leaves on top and serve right away - or keep and eat them all yourself ;)
Cheesy Chanterelle Mushroom and Shallot Pastry Tartlets
Ingredients
- 3 tablespoons unsalted butter
- 1 pound chanterelle mushrooms (or other wild mushrooms), chopped
- 2 large shallots, halved lengthwise and sliced
- Kosher salt
- Freshly ground black pepper
- 6 ounces mascarpone
- 3 cloves garlic, minced
- 4 sprigs of thyme (plus a couple more for garnish), leaves removed and chopped
- 2 sheets frozen puff pastry, thawed
- 4 ounces gruyère cheese, shredded
- 1 egg, beaten
Instructions
- Preheat the oven to 425 degrees.
- Melt butter in a large skillet over medium high heat. Once melted, add mushrooms and season with salt and pepper to taste. Cook until the moisture has been released from the mushrooms and reduced by half.
- Add shallots to the skillet and cook until all liquid is evaporated and mushrooms begin to brown and turn golden and crispy on the edges. Adjust salt and pepper as needed and remove from heat and set aside.
- In a medium bowl, combine mascarpone, garlic, and thyme. Mix until fully combined and season with salt and pepper to taste then set aside.
- Add a tiny splash of water (a teaspoon or two) to the beaten egg to create an egg wash, whisk together, and set aside.
- On a very lightly floured surface, lay out puff pastry sheets. Cut each sheet into 9 squares. Make 2 inch cuts on each of the corners. Pull 1 side of each corner into the center of the square, pulling the alternating sides of each corner to create a pinwheel shape. Gently press into the center of the square. If the pastry doesn’t want to stick, just dab your finger in water to help it adhere.
- Transfer the pastry pinwheels to a parchment lined baking sheet. If you’re baking in batches, keep the pastry waiting to be baked in the refrigerator to stay chilled.
- Now, assemble the tartlets. Add a teaspoon of the garlic thyme mascarpone to the center of each pinwheel and top with a generous spoonful of the mushroom shallot mixture. Gently brush the exposed pastry of each pinwheel with the egg wash. Then evenly distribute the shredded gruyère cheese on top of each tartlet, and bake.
- Bake for 10 to 12 minutes or until the puff pastry is golden brown and the cheese is melted.
- Remove from the oven and serve with a pinch of fresh thyme on top.
