🍽️ Mini Mushroom Tarts with Melted Cheese

Name: Mini Mushroom Tarts with Melted Cheese
Total time: 30 min
Yield: 4 servings
Ingredients: 175 g flour; 50 g grated Parmesan; 0.5 tsp salt; 1 egg; 120 g butter; legumes (for blind baking); butter (for the molds); flour (for the molds); 500 g mixed mushrooms (preferably wild mushrooms); 2 red onions; 1 clove garlic; 2 tbsp oil; salt; pepper; nutmeg; 1 tsp cornstarch; 1 tbsp balsamic cream; 50 ml dry red wine; 100 g grated Gouda

485 kcal · 30 min · 4 servings

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Ingredients

175 g flour
50 g grated Parmesan
0.5 tsp salt
1 egg
120 g butter
legumes (for blind baking)
butter (for the molds)
flour (for the molds)
500 g mixed mushrooms (preferably wild mushrooms)
2 red onions
1 clove garlic
2 tbsp oil
salt
pepper
nutmeg
1 tsp cornstarch
1 tbsp balsamic cream
50 ml dry red wine
100 g grated Gouda

Instructions

1. Mix flour, grated cheese, salt, egg, and butter to form a shortcrust pastry dough.
2. Wrap the dough in cling film and chill it in the refrigerator for 30 minutes.
3. Clean the mushrooms and slice them thinly.
4. Peel the onions and garlic and chop them finely.
5. Preheat the oven to 200 degrees Celsius with top and bottom heat.
6. Lightly flour your work surface and roll out the dough.
7. Grease eight small ovenproof molds and dust them with flour.
8. Line the molds with the dough and press it evenly into the shapes.
9. Fill the pastry cases to the top with legumes (such as dried beans or lentils) for blind baking.
10. Bake the tarts for 12 to 15 minutes in the preheated oven.
11. Heat oil in a pan and sauté the chopped onions and garlic.
12. Add the mushroom slices and fry them along with the onions.
13. Season the mixture with salt, pepper, and a pinch of nutmeg.
14. Sprinkle some cornstarch over the mushrooms and stir briefly.
15. Deglaze the mushroom mixture with wine and bring it to a boil once.
16. Remove the pan from the heat and stir balsamic cream into the filling.
17. Take the tarts out of the oven and remove the legumes from the pastry cases.
18. Fill the tarts with the warm mushroom mixture.
19. Adjust the oven temperature to 200 degrees Celsius with top and bottom heat.
20. Generously sprinkle the tarts with mozzarella cheese.
21. Return the tarts to the oven and bake until the cheese is melted and golden brown.
22. Remove the tarts and serve them immediately while hot.

Nutrition per serving

kcal: 485
Protein: 14 g · Fett/Fat: 39 g · Carbs: 25 g