Mushroom and Camembert Tartlets
Easy Camembert and mushroom tartlets made with sautéed mushrooms, caramelised onions, and creamy Camembert. A crowd-pleasing vegetarian appetiser for easy entertaining.
Servings 12
Equipment
- 12 cup patty pan
- small skillet
- round cookie cutter
Ingredients
- 1 sheet puff pastry slightly thawed
- 125 g wheel of Camembert
- 300 g shiitake or button mushrooms finely diced
- 1 medium brown onion finely diced
- 2 cloves garlic crushed
- 2 tbsp olive oil
- 1 tsp brown sugar
- ¼ tsp salt
- 4 sprigs fresh thyme divided
Instructions
- Place Camembert in the freezer for 10 minutes to slightly firm up.
- Heat the olive oil in a small pan over medium heat. Add the onion and cook for a few minutes until soft and translucent. Add the garlic and cook for a further minute until fragrant, then stir in the brown sugar and salt. Cook until the onions are lightly caramelised, then add the mushrooms and cook over medium-low heat until the moisture has evaporated and the mushrooms are golden, about 5–7 minutes. Stir through the thyme leaves, then remove from the heat and set aside.
- Preheat the oven to 190ºC / 375ºF (conventional), or 170ºC / 350ºF (fan forced).
- Cut the puff pastry into 12 rounds using a cookie cutter and press them into a lightly greased patty pan. Prick the pastry bases with a fork to prevent excessive puffing.
- Remove the Camembert from the freezer. Trim off some of the rind if desired, then cut into 12 equal pieces.
- Assemble the tartlets by placing a piece of Camembert into each pastry case, followed by a teaspoon of the mushroom filling.
- Bake tartlets on the middle rack of your oven for 15-20 minutes, or until the pastry is deeply golden brown. Allow to cool for 10 minutes before serving with an extra sprinkling of fresh thyme.
Notes
Make ahead: The mushroom filling can be made a day in advance and stored in the fridge. Assemble the tartlets just before baking to prevent the pastry from becoming soggy.
Storage: Leftover tartlets can be stored in the fridge for up to 2 days. Reheat in an air fryer or oven for 5-10 minutes at 350°F / 175°C.
Freezing: Once baked and cooled, the tartlets can be frozen for up to 2 months. Freeze in a single layer, then transfer to a freezer-safe bag or airtight container. Reheat from frozen until warmed through and crisp.