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Tartlets with mushrooms and cheese

Tartlets with Mushrooms and Cheese

Everyday ingredients, simple and delicious — a little celebration any day of the week! These mushroom-and-cheese tartlets are made with thin lavash flatbread, so there's no need to fuss with baking pastry shells from scratch. The result is a quick hot appetizer that's just as good for a party spread as it is for a weeknight table.

Ropotushka

Recipe author

Composition / ingredients

Servings:

Thin lavash

150

Button mushrooms

200

Onion

Eggs

Heavy cream

Hard cheese

100

Vegetable oil

Parsley (any herbs, for garnish)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 38 % 13 g

Carbohydrates 38 % 13 g

197 kcal

GI: 15 / 0 / 85

Cooking method

Cooking time: 40 min

Step 1:

How do you make mushroom-and-cheese tartlets? Start with the lavash: check the date on the package and skip anything past its prime. Fresh lavash smells pleasant and shows no spots or signs of mold. Buy button mushrooms in any size, but set aside a few small ones for garnish. Look for firm, white mushrooms with no blemishes, bruising, or musty odor — they shouldn't feel slimy to the touch.
Step 2:

Peel, rinse, and finely chop the onion. Heat 2 tablespoons of vegetable oil in a skillet over low heat. Sauté the onion, stirring now and then, until golden.
Step 3:

Clean, rinse, and coarsely chop the mushrooms. Set the small ones aside for garnish (step 12). Add the mushrooms to the onion and cook, stirring occasionally, until all the liquid the mushrooms release has evaporated. You can swap in porcini or other wild mushrooms — just keep in mind they may call for a different order and cook time.
Step 4:

Season the mushrooms with salt and pepper to taste, then let them cool.
Step 5:

You'll need a muffin tin to shape the tartlets. Measure the inside of a cup and add the diameter plus twice the depth — cut lavash rounds to that width (a little larger is fine). I happened to have a plate the right size, so I stacked the lavash three layers deep, laid the plate on top, and cut around its edge.
Step 6:

Cut out 6 rounds total. Gently press each one into the bottom and up the sides of a muffin cup. Don't leave the lavash uncovered for long — it dries out fast and turns brittle! Silicone molds don't need greasing; lightly oil any other type of pan.
Step 7:

Now make the cheese custard. Whisk the eggs with a whisk or a fork. Be sure to wash and dry the eggs before cracking them.
Step 8:

For a smooth custard, grate the cheese finely. Add the cream and grated cheese to the eggs. You can use sour cream, milk, or plain unsweetened yogurt in place of the cream.
Step 9:

Stir thoroughly until smooth.
Step 10:

Spoon the mushroom filling into the tartlet shells, dividing it evenly among them.
Step 11:

Stir the custard and pour it over the mushrooms. Bake the tartlets on the middle rack of an oven preheated to 350°F (180°C) for 15–20 minutes. Baking time depends on your oven, so judge by looks: the edges of the lavash and the top of the filling should turn golden. Take the finished tartlets out and let them cool slightly.
Step 12:

While the tartlets bake, prep the garnish. Rinse the herbs well and pat them dry on a towel. Halve the small mushrooms lengthwise and fry them on both sides in a little oil; blot off any excess oil on paper towels. Once the tops of the tartlets settle and the filling levels out, garnish with herb leaves and mushroom pieces. Serve warm. Enjoy!

This amount of ingredients makes 6 tartlets. If you'd rather use store-bought tartlet shells, choose ones that aren't too shallow (at least about 1¼ inches / 3 cm deep) so they can hold the filling.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms however is convenient — say, in the microwave on the right setting (check your appliance's manual) — and drain off the liquid; or, if a little extra liquid won't hurt the recipe, use them straight from frozen. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
Fry with an oil that has a high smoke point! Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Most unrefined oils have a low smoke point and are full of unfiltered particles that scorch quickly, while refined oils stand up to heat much better. For roasting, pan-frying, or grilling, reach for a high-smoke-point oil such as refined sunflower, olive, or grapeseed.
Turn the oven on ahead of time (about 10–20 minutes before you start cooking) so it has a chance to reach the right temperature.