These savory mushroom cream tartlets are a delightful appetizer or snack, perfect for any gathering or occasion.
Preheat your oven to 375°F and lightly grease a muffin pan.
Using a non-stick spray ensures easy removal of the tartlets after baking.
In a skillet, melt the butter over medium heat. Add the chopped mushrooms, diced onion, and minced garlic. Sauté until the vegetables are tender.
Cook the vegetables until they release their moisture and it evaporates for a concentrated flavor.
Stir in the cream, grated parmesan cheese, salt, and black pepper. Cook until the mixture thickens slightly.
Keep stirring to prevent the cream from scorching.
Roll out the puff pastry sheets and cut them into squares. Press each square into the muffin pan cups, forming small shells.
Ensure the pastry edges slightly overhang the cups for a decorative look.
Spoon the mushroom mixture into each pastry shell, filling them generously.
Avoid overfilling to prevent spillage during baking.
Bake the tartlets in the preheated oven for 12-15 minutes or until the pastry is golden and crisp.
Rotate the pan halfway through baking for even cooking.
Remove the tartlets from the oven and let them cool slightly. Garnish with chopped parsley before serving.
Serve warm for the best flavor and texture.
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