New This Month

Upside-Down Mushroom Tartlets


Cut these into quarters for pretty yet simple hors d'oeuvres, or serve them with a crunchy green salad for lunch or a light supper.

  • Prep:
  • Total Time:
  • Yield: Makes 6

Source: Everyday Food, September 2010


  • 1 sheet frozen puff pastry, thawed and cut into six 3-inch rounds
  • 1 tablespoon extra-virgin olive oil, plus more for muffin pan
  • 1 large shallot, diced small
  • 1 pound cremini mushrooms, sliced
  • Coarse salt and ground pepper
  • 2 teaspoons fresh thyme leaves, plus more for serving
  • 3/4 cup grated Gruyere cheese (2 ounces)


  1. Preheat oven to 375 degrees. Place puff pastry rounds in a single layer on a parchment-lined baking sheet and refrigerate while mushrooms cook. In a large skillet, heat oil over medium-high. Add shallot and cook, stirring, until soft, 3 minutes. Add mushrooms and cook, stirring, until soft and browned, 10 minutes. Season with salt and pepper. Stir in thyme and remove skillet from heat.

  2. Lightly oil 6 jumbo muffin cups. Divide mushroom mixture and cheese among cups, then top each with a chilled pastry round. Bake until pastry is golden brown and puffed, about 25 minutes, rotating pan halfway through.

  3. Run a small knife around cups to loosen tartlets. Place a rimmed baking sheet or large plate over pan and invert to release tartlets. Sprinkle with more thyme. Serve warm.

Reviews Add a comment

  • MS11583070
    26 DEC, 2016
    Look for puff pastry made with actual butter, the flavor is incredible. I made these just as the recipe said mostly , but added 1 large, tiny diced, garlic clove to the shallot. In addition, after sautéing the garlic/shallots, I added a splash of red wine. I used fresh marjoram, as I don't prefer the flavor of thyme I found my pastry not quite cooked through, I made might roll it a tad thinner next time. They were still absolutely delicious, and typically I'm very critical of my own cooking
  • guitar4me86398
    6 DEC, 2011
    I've been making these for a couple years and they are a wonderful party appetizer. I lose patience with the cutouts of dough and the muffin tins, so I've been making this on a sheet pan and cutting into squares. Just as delicious and a little less work! I like to cook the mushrooms/shallot mixture and store in the fridge ahead of time... makes quick work day-of. Make sure to drain excess juices before layering on dough.
  • AnnieN1980
    10 JAN, 2011
    These are great--I've made them several times in a jumbo muffin tin and a mini-muffin tin. Usually I will use Gruyere and cremini. However, over the holiday we ran out of time to go to the store and used white button mushroom and Swiss, they were good, and we were asked for the recipe (as usual), but there was a noticeable difference.
  • hkbcooks
    5 JAN, 2011
    I made this for NY eve in a round 9" pan. I layered the dough on top. I didn't have the Gruyere cheese or the cremini mushrooms. I used shredded Swiss
  • ladywhy
    29 DEC, 2010
    No need to freeze for a day, just make ahead and refrigerate til ready to use. It'll be just fine.
  • pmelros
    28 DEC, 2010
    Sheryll, Mushrooms do not freeze well, they get mushy and black. At least that has been my experience.
  • MS12157780
    28 NOV, 2010
    Another on my list for NY's Eve guests. although, they are only getting ONE each, too expensive to buy more cheese. In fact, I might just use Swiss or even Monteray Jack instead of the Gruyere. Depends on cost of cheese next month. Has anyone tried freezing the mushroom mixture for a day or so ahead of time?
  • rosiegirlie
    24 NOV, 2010
    I want to make this as a large tart in a round cake pan. I'm thinking I would have to double the recipe - any suggestions on cook time or anything else? Thought this would be a good app for Turkey Day :-)
  • sdent2
    26 SEP, 2010
    I made these yesterday and OMG they were amazing. So easy to make and so delicious. I can't wait for my friends to try them at my next dinner party.
  • tourist2be
    24 SEP, 2010
    Loved these, they will stay in the rotation of meatless dinners. I added a bread salad